SUNDAY August 9th, 1:00- 2:00

Rib Judging

The Golden Rule of rib judging: take just one bite.

That’s easier said than done, given how darn good they all taste. But it’s a marathon, not a sprint. You’ve got to leave something for the finish line.

We judge the sauce, ribs and chicken based on appearance, taste and texture.

Of course, all three are subjective.

While all the ribbers use the same supplier for their meat, after that it’s secret rubs, recipes and cooking methods.And there is a surprising difference, particularly when it comes to texture.

All the entries are numbered. Judges don’t find out which ribber made which ribs until after judging is completed.