Competition style ribs vs backyard style - which actually tastes better?

I spent last weekend judging at a local BBQ competition in Springfield and got into a debate about whether those competition ribs with the perfect bite and sugary glaze really beat a well-cooked backyard rack with a simple salt and pepper seasoning. One pitmaster swore by his 3-2-1 method with apple juice spray, but the guy next to him said all that fussing just hides bad meat. What's your take on this?

3 comments

3 Comments

nora_walker571mo ago

Three hours for a rib and you can't taste the difference?

james_campbell121mo ago

Three hours of babysitting ribs with apple juice sounds like a hobby, not cooking. Bet that pitmaster has never grilled a hot dog in his life.

reese12415d ago

Man I spent 45 minutes once just trying to get my weber kettle up to temp, so three hours of anything sounds like a win to me. My idea of "grilling out" is usually just me standing there hoping the smoke alarm doesn't go off.