On 6/10/2015 1:09 PM, Brooklyn1 wrote:
> On Wed, 10 Jun 2015 10:58:10 -0600, La Mirada > wrote:
>
>> Forget that KC luzer-Q - these are WINNING ribs!
>>
>> http://www.seriouseats.com/2014/09/g...pork-ribs.html
>
> Those pics are definitely photoshopped... and still those ribs look
> slimey.

You're huffing paint again, right?

>> The resulting competition ribs have earned me a few trophies, but
>> they're honestly not the kind I love most. You see, I'd rather use a
>> simpler method and push the flavor with additional spices and heat, but
>> that can be risky in a competition setting, since I don't want to take
>> that chance on old fart judges with TIAD palates.
>
> BBQ sauce serves one purpose and one purpose only, to hide the
> flavor/texture of crap cooked ribs... sauced ribs are tantamont to
> slathering a steak with Heinz red... if your ribs are better with
> sauce, any sauce, they are only fit for a land fill. Concentrate on
> cooking ribs, forget sauce.

While I generally tend to agree, and think sauce is best for dipping,
there is place for a nice glaze on any finished rib.

This apricot one is particularly tasty, albeit I tweaked my version to
substitute some Hoi Sin for the catsup.

And I like honey mustard over the typical yellow.

Don't be such a stick in the mud - open up, try new things!