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Date Posted: 12:54:40 03/04/03 Tue
Author: Gerry Bouyea
Author Host/IP: bos-gate4.raytheon.com /
Subject: Canadians at Concord and dry rubs on ribs

Hey Darren and company,

We were really glad that you were able to make it down our way to compete. It really showed what our groups are about - barbequing/grilling and having a lot of fun doing it. We really hope that more teams from up north will venture south to join our motley crew of cookers. The more the merrier. If the rest of the teams are as good-natured and well versed in BBQ, it should make for some interesting competitions.

On the subject of dry rubs versus sauces on ribs, that can go either way. There actually have been teams that have won events with dry rubs. Gary Howard of The Smoke Ring turned in ribs at Harpoon (New England Regional) that scored him a 180 using a dry rub(Andy King of Bastey Boys fame also scored a 180 at that event for his ribs and I believe that his ribs were sauced). I've actually spoken with judges that have told me that they aren't real keen on sauces on ribs and others that think that they should always be sauced. I've judged at a few events in addition to being a member of Petey's Crispey Critter and to be perfectly honest, sometimes I can't understand the logic behind some of the judges' scores. It's really luck of the draw as to which table of judges gets your entry.

Take it easy Darren and hope to see you guys soon.


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