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Burnt 14 racks of ribs at a KCBS contest in Springfield and had to serve them anyway
Back in 2016 I was cooking my first big KCBS event in Springfield and my WSM spiked to 350 while I was helping a buddy with his brisket, so the sugar in my rub turned to black bark on all 14 racks. I pulled them at 5 hours instead of the 6 I wanted, tented them in foil with apple juice, and ended up taking 11th out of 42 teams because the judges couldn't see the char through the glaze. Did any of you old school guys ever save a batch with a wrap and sauce trick, or is that just something you learn to accept and move on from?
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miles_roberts19d ago
Man, this is just like when you burn toast and scrape it over the sink instead of starting over! Half the time nobody even notices once you load it up with butter. Same thing with your ribs, the foil and juice softened that crust and the glaze hid the rest, so the judges just tasted sweet and smoky. That trick works everywhere in life, cover up the mistake and most folks never know the difference. Taking 11th out of 42 with burnt ribs is a win no matter how you slice it.
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