All's Well That Ends Well

[LA Pork Butt]

Wow!!! Congrats! I just read the thread debating Turbinado verses White Sugar. Maybe it is time to switch.

[Draznnl]

Congrats! That’s a very impressive showing. Good job.

[Finster]

Congrats!
Let the smack talk commence

[Carolyn]

That is great. Congratulations.

[Andrrr]

Congrats! Very cool!

[captainlee]

Great job, congrats to your team.

[troymeister]

Outstanding! Had I known there was a Rib Fest in the Northern Suburbs, I would have taken a ride.

[GoldenJet]

Well now you know!

First Saturday in October every year.

And it's all free to the public. Just bring some cash for the tip jars...every penny goes to charity.

[STEbbq]

Congrats!

How many ribs do you need to actually turn in out of the racks you cook? Like a quarter?

[GoldenJet]

We pick two racks for turn in. One rack stays whole and goes towards presentation. The second rack is cut into individual ribs under the watchful eyes of two rib runners who bring both boxes back to the judges station.

Both racks must have 11 bones turned in. You can't combine racks to make 11 bones. I guess this is not typical of other comps.

The rest of our racks are given away to the guests. We do keep a rack or two for the team and friends/family.

[mrichie1229]

Congrats GoldenJet!

[bbqLuv]

You Done Good in the BBQ Comp Hood

[GoldenJet]

Well what do you know, it's already been one year.

Our annual Ribfest was this past Saturday. Another beautiful day.

23 teams competed. We had a guest celebrity judge, Big Ed, from Big Ed's BBQ in Waukegan, IL.

We struggled to get a good sticky finish between the rub and sauce...we weren't real confident at turn in time...but we must have done something right.

Back to Back Champs!

[Donw]

Congratulations on a strong finish two years in a row.

[Draznnl]

Congrats!

[LegoMySearwood]

Sorry. Wrong place. Congrats on the Threepeat!

[jecucolo]

Wow!!’ It feels good when your hard work pays off! Congratulations!

[realdocBBQ]

Congratulations to you and your team, excellent work!

I'm just sayin'... you ain't got no pictures of your ribs to share??? Come on, man... that's like teasin' us! We got our very own GRAND CHAMPEEN RIB MASTER and we don't even get PICS of the ribs??? How we supposed to REALLY work up a good drool on that???

hehehe

Anyways, yeah, I also use turbinado in my MMD, been doing it for years. I like the addition. Friends always tellin' me I needta enter competitions, but I know they don't know what it really takes. I'm not up for all that, I don't think. I just like cookin' for friends and family.

Kudos to you for making the leap - and for kickin' butt! Congrats!

[jfmorris]

I've had folks say that to me before too.

I toyed with the idea of entering the shade-tree level of chicken and ribs competition at a couple of local sanctioned competitions. I decided the couple of hundred $ entry fee, plus having to supply my own meat, was just not worth all that hassle. I'll save that several hundred and just make food we like in the backyard! I doubt I could make the competition style stuff the judges are looking for anyway...

[HawkerXP]

Congrats!

[klflowers]

Congrats