Another barbecue contest favorite, ribs are a favorite among both competitors and spectators due to
their unresistible blend of smokiness, tenderness, and flavor. Pitmasters can either use baby back ribs
that are leaner and lighter in taste or spared ribs that are chewier and richer. No matter what kind of ribs
they are, they need to be properly prepared, both by taking the membrane off and adding those dry rubs
and sauces that would make the ribs taste natural without making them too heavy. To cook them to perfection
is a matter of hours of smoking at closely controlled temperatures as the meat takes on the appropriate amount
of flavor and becomes tender enough to impress the judges. In judging the ribs, three qualities prevail
in scoring: taste, tenderness and presentation. In this category appearance is particularly desired because
the judges want glossy, well-cooked ribs that are appealing to the eye. The tenderness test is also tricky–your
meat must clean off the bone with every bite, but not fall off altogether, or you know you are overcooking. The
final decision would be taste; a combination of smokiness, seasoning, and sauce that would make the experience
balanced and memorable. Most pitmasters have tried to be unique by using different glazes, blends of wood, or
different spice mixtures. Ribs are easy to learn but hard to master, which is why they are still a standard of barbecue contests all over the world.
Chicken: Strauss Without Frills and Yet Oh So Difficult.
Chicken is not prestigious as brisket or even as dramatic a category as ribs, but it is a one of the most misleading
categories in barbecue competitions. On the face of it, chicken appears to be a simple thing–it takes less time to cook
than big pieces of meat and it takes less time to smoke. But it is also ruthless with its speed. Two or three minutes longer,
and the meat is dry and hard, but to cook the meat under you lose the prize. Rivalry needs some speed, but with accuracy
so that they have juicy insides, seasoned with good taste and the skin is crisp and perfectly cooked. Judges judge chicken
based on appearance, moisture, texture and flavor. They want body parts that are uniform like thighs, wings, or drumsticks
that are neatly packaged to be served. The skin should be crunchy to the bite with no rubbery or scalded areas, but the
meat should be tender and juicy all the way through. Another creative test of a pitmaster is flavor, since chicken will
pick up marinades, rubs, and smokes faster than beef or pork. Others inject or brine to maintain consistency and
others use traditional marinade that has been handed over through generations. Since there is no room to spare in chicken,
being a master at this category means that a pitmaster is attentive to detail and can perform under pressure.
Pork Shoulder or Butt: The Real One-Slow Really Slow.
Although it is usually called the pork butt, pork shoulder is one of the most gratifying meats in barbecue competitions.
This slice is full of fat and connective tissue, which degrades over time during long hours of smoking to produce juicy,
tender, and delicious outcomes. Pork shoulder is very time-consuming to cook correctly, because it can take 10 to 14 hours
in the smoker, slowly infusing itself with the smells of wood, rubs and seasonings. Contenders can serve their pork in
various ways, pulled, chopped, or sliced, which gives judges an opportunity to compare the various features of texture
and taste. There are three key attributes when it comes to judging pork shoulder: tenderness, flavor, and moisture.
The most successful entries is one that balances between smoky undertones and a seasoning profile that brings into focus,
and not covers, the innate flavor of pork. The texture must be homogenous, and meat must have the quality of easily
pulling apart and still having structure. Moisture is also essential because dry pork is known to score high penalties.
A lot of pitmasters boost their submissions with finishing sauces or glaze, piling sweetness, sourness or spice on top
to make a trademark bite that the judges will remember. Since pork shoulder is a game that rewards patience and
attention to technique, this is one of the most popular and highly regarded divisions in barbecue contests and can frequently dictate who will take the overall win.
