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Hot take: a judge in Kansas City said sauce is a crutch and now I can't stop thinking about it
I was at a small backyard contest in Kansas City last month and got talking to one of the judges while we were both waiting on brisket turn in. He said something like, if your meat needs sauce to taste good, you already lost. I did not say anything back but it stuck with me the whole drive home. I have been cooking ribs and pulled pork for about 6 years and I always glaze at the end, mostly because that is how I learned. The next weekend I did two racks, one sauced and one dry, and gave them to my neighbors without telling them which was which. 5 out of 6 people picked the dry one first, which kind of surprised me. Not saying sauce is bad at all, I still love a good sticky rib. Has anyone else tried going dry on purpose and did your crowd notice or not?
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