Competition ribs vs backyard ribs, is the effort actually worth it?

Last weekend I cooked two racks side by side. One I did full comp style, trimming to the letter, using a rub with like 8 ingredients, spritzing every 45 minutes, the whole deal. The other I just slapped on some salt and pepper and let it ride at 250 for 6 hours. My family honestly couldnt tell much difference. My buddy swears comp style is the only way and says I'm missing the point. Is the extra 4 hours of babysitting really about flavor or just about scoring points with judges? Has anyone else done a blind test like this and had the same result?

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gibson.elizabeth18d agoMost Upvoted

I feel you, spent a whole comp day once and my wife liked the other rack better.