A judge at the Memphis in May contest told me my ribs were 'too clean'

I was so focused on getting a perfect smoke ring and zero char that I was basically serving naked bones. He said, 'Son, a little bark is flavor, not a mistake.' I changed my whole rub the next day, adding way more black pepper and a touch of sugar to build a real crust. Now I let the edges get almost burnt in spots before I wrap. Has anyone else had a judge's comment flip your method like that?

2 comments

2 Comments

tylerbutler12d ago

That's a great lesson to learn early. I once turned in chicken so dry a judge asked if I was trying to make jerky. Finding the line between clean and flavorless is the real trick.

the_cora12d ago

Know what you mean, but calling it "clean" versus flavorless is a bit off. Clean food just means you can taste each part clearly, it doesn't have to be weak. @tylerbutler, your dry chicken probably lost its juices, which took the flavor with it. That's more about cooking it wrong than aiming for clean. You can have a super clean plate that's still packed with taste if you use good ingredients and don't overcook them. The real trick is keeping the moisture and the flavor in while still making it neat.