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I would be shocked if you could win a rib competition with sous vide ribs. I've done them a bunch of times. They're fine. They're not revelatory.

Yeah, I acknowledge that low-temp is banned in a lot of competition BBQ. Weird! But ok!

Then why the need to ban it?

I don't know! Apparently I'm just wrong about this! For the record, I'm just expressing surprise, not trying to refute the claim.