Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
I assume yer talkin Wibs. Sauce is always on the side fer those who like to indulge. Meself, just the meat, yup, meat with rub. Feel that sauce hides the taste or gives a sugar fix, IMHO.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
You posted this in the Competitive Cooking sub-channel. Are you asking this question in that context, or are you asking in general? While you didn't specify the protein, I'm going to assume ribs so this should likely be moved to the Pork channel.
I agree with pkadare on what sub-channel this is suppose to be on. If it is to be on competitive cooking, then yes to saucing if your flavor profile supports it. Some teams turn in dry ribs, but not very often. But if you sauce, sauce lightly. Judges want to taste the pork, not the sauce. Too much sauce (which I have had multiple times) and your score on taste will be marked down.
I like dipping sauce with "Naked" ribs. Lightly sauced ribs I enjoy also. It really depends on my mood at the time. I prefer not over season nor over sauce bones.
For KCBS comps that I've judged (CA, AZ, WA) 100% of rib turns are spares (St. Louis Cut). They don't have to be. They can be loin ribs, but it just seems everybody stays with spares. 97% are sauced. Don't have to be, but they are. Also, for the last 2 years the rib turn ins are basically Memphis style. Sweet with some spiciness. Too bad. Years ago there was more diversity in styles.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
TripleB - Whether you "have to" or not, if the judges expect sauce and you submit dry ribs you are asking for a low score, no? Mind you, I don't compete, but this seems like common sense. It's like Harry Soo says: "They're not supposed to judge on a smoke ring, but if I turn in a meat without a smoke ring, I know I'm not winning."
Dewesq55 - I've judged many events and KCBS really tries to teach their judges to judge by KCBS standards. They even go over such things as "smoke rings", "sauce", "garnish" and "burnt ends" with the judges before each event. I've taken Harry Soo's BBQ class and he's a bit liberal with his comments. Smoke rings, as you know, can be chemically produced. So overall, judges know not to expect sauce or smoke rings. In fact, a dry rib gets extra attention because it's not sauced.
Yes to sauce, but very little. Chicken for example. You want to taste the chicken, the smoke, the rub, so I thin down the BBq sauce about 50% with apple juice. Dunk the chicken in a deep pan instead of painting it on. (smears rub off) Set the glaze for 10 to 15 min. Nice thin layer,
Ribs, yes I do not thin it but, try an give then a thin layer, never double coat. When you take a bite, like chicken, you want the juicy pork, Smokey flavor, the rub, sauce layered and set nicely.
Butts, my mouth is watering just thinking about all this, and it's 6:30 am, after the pork is pulled in big bowl, using only a large spoon full, or about a shot glass full. on the whole bowl full I take my hands with gloves on and massage the sauce all through out the pile of savory pork.
Brisket- easy on the sauce very light. More is not better.
I'm insulted when (people - family) ask for more sauce, I tell them to pick up the bottle and drink it, or I will pour you a glass full.
End of rant.
I sauce my BBQ because that's how I like it. But I don't serve extra sauce on the side. For one thing, sauce straight from the bottle (even if homemade) doesn't taste the same as after it has been caramelized on the meat. The exception here is pulled pork. With pulled pork, I do serve additional sauce on the side because that sauce isn't meant to be caramelized. I usually like a little more than the base amount I mix into the meat.
I agree with ScottyC13 for competition - go as light as you can but thick enough, hot enough and long enough to caramelize it. Doing that right moves you up in the standings..
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