2nd Place in Ribs - Lake Placid, NY!I will indeed. This was truly a team effort though and all 4 members deserve these bragging rights.
I am pleased to announce that team Green Mountain Smokeshack was the 2nd place winner ($600 or $800 I think, the wife has it) in the rib category this past weekend in Lake Placid, NY. This was the NY State championships with 42 world class teams as far away as Texas, Ontario, Maine and Chicago.
The ribs were hand hewn from a slab of spare ribs using techniques learned last weekend in the I Smell Smoke BBQ class in PA. (That paid for itself rather quick)
They were smoked for 5 hours at about 250 degrees on a WSM using hickory, cherry and maple and delivered to the judges not more than 20 seconds before the cut off time!
We were running low on time so I was literally sprinting up the hill that forms the Olympic oval - I think I pulled a hamstring. Gail usually delivers to the judges but we could not afford the time it takes to get through the stairs. It was rather dramatic, kind of like finishing a marathon. (I had that Chris Lilly at AR episode running in the back of my mind where he gets DQâ€™d for being 5 seconds late) We got pictures of all turn ins that Iâ€™ll post as soon as I get them.
We varied the glazing sauce at the last moment because we discovered a Vermont sauce the team unanimously decided to use instead of Blues Hog. The brand is Richard's Mild from St Albans, VT.
It was truly a team effort with the four of us scrambling to get things done on time. We had a hell of a time, sold 120 pounds of ribs and proved to ourselves that we have what it takes to make it in the crazy world of competition BBQ!
Let the BBQ season begin!