Most everyone who’s ever slow cooked a slab of meat and lacquered it with their “secret sauce” — and it actually came out tasting good — considers themselves (secretly or privately) a Sultan of Smoke.
But whip up a batch of ribs and ask a professional barbecuer’s opinion. Let him or her tell you what’s wrong — and they will, since barbecuers are the most opinionated cooks in the world — and see if yours is still as good as you think.
If you’re the stubborn type, you’ll not believe the expert and push for scrutiny from a certified Kansas City Barbecue Society (KCBS) judge, a truly persnickety patron of smoked meats who critiques barbecue harsher than a rabbi at a kosher dinner.
That person’s interpretation of whether your pulled pork passes muster will likely make the barbecuer’s look slapdash by comparison.