Rib flavor profile

[JBROOKS3]

Im doing a comp this weekend and Im kinda lost on my ribs; do the LSBS judges go for sweet, or bold flavor. Im using copycat killer bee with suckle busters honey glaze.

[js-tx]

I think that really depends on where about in TX you are cooking. I have an unproven theory, that the larger the comp, the sweeter they like em. Mostly cause they need lots of judges and I think the general public likes sweet. I could be way off here and I hope somebody will comment on that. If you can't narrow it down, I would go with a well balanced rib, semi sweet and a little kick, either way you need layers of flavor IMO. Let us know how it goes and good luck!

[JBROOKS3]

Im cooking in Hutto Tx. I have heard different people say the smaller the town the less sweet you go.
Is anybody going at there this weekend?

[jtilk]

Sounds like you're off to a good base with Kosmo's and SB's ... But as was mentioned earlier, layering flavors is key. You want to hit every taste bud in the mouth from a lil saltiness, to alot of sweetness with a little bite. You have to think you'll most likely be competing against 30+ teams and you have to stand out. They arent eating an entire meal of your food, nor an entire rib for that matter, it's one bite and one chance at an impression. Best of luck...

[garzanium]

how did you do in hutto? I was out of town,so couldnt attend personally, but we went to fredricksburg the following week. sw9ine01 is the teams name.

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