This weekend is the London Ribfest 2013.
I am judging again for the 4th year in a row.
To the rib vendors, here's what I'm looking for in a good rib:
- Tender meat, that has a little tug on the bone, not fall-off-the-bone.
- Membrane is removed off the back of the ribs.
- Smokey flavour to the meat.
- A little sweet, a little heat.
- Some dimension to the flavour - not just one note but where I can taste spices or individual ingedients
- If your sauce is going to be bold (and therefore stand out against the others), make sure it's not just one note (super sweet or super salty). Balance is good.
I know this seems simple, but when you are sampling 10 different types of ribs, you have to think about how to make yours stand out. But not make it stand out in a negative way.
I'm hoping they bring their A games to the competition. But really, terrible BBQ is better than no BBQ.
Lord of the