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Update: a judge at the Kansas City comp told me my ribs were 'clean but boring' and it stung
I placed 14th out of 32 in ribs at a contest in Kansas City last month, and one of the judges pulled me aside and said my rack was clean but boring. I was running the same salt and pepper rub I had used for 3 seasons because it kept me safe in the middle of the pack. After that I started adding a light coat of a chile and coffee rub on the back half of the cook, and the next contest I took 5th. It felt weird to mess with something that worked, but safe was never getting me a call. Curious what you all do when a judge tells you your flavor is too plain?
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