So after my last competition I started wondering what flavor profile is working right now. Back in April my ribs pulled mid 170's with a 2nd place call so I did the same thing this past weekend and it was high 150's. Anyone with competition experience or those with awards want to share their flavor profile that worked for each category. Maybe break it down by region and what circuit so we know what to expect when we travel to cook. Also, this would help those looking to get into competitive cooking.
