We shot ribs today. I find that ribs are one of the most difficult things for a food photographer to shoot. The photographer has to put just the right amount of shine in just the right places. Too many reflections doesn’t let the viewer see the color of the sauce, and too few highlights makes the shot look just plain weird. The brightness of the highlights are a tough call too. Too bright, and it just doesn’t work, too dark, and they aren’t worth the effort. They have to be jusssssssssst right…. :o) I feel that I’ve come up with a really good sauce look. You agree?
