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First Rib Competition



Well, I just competed in my first BBQ competition this past weekend in Kentucky. It was an absolute blast and I can't wait to try another. It was a smaller contest and was only a rib competition. I am pretty happy with the 7th place finish out of 17 teams. We used a Weber Smoky Mountain and after seeing some of the huge smokers out there, I got to see first hand that its not the size of your smoker that counts. Scores ended up being pretty tight from the 3rd-10th places and it "came down to judges flavor preference", is this a common end result? for the next one does anyone have any ideas to lean toward the sweeter or spicier side? Any glazing advice? Thanks y'all

The Freshness