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Smithfield Rib Super Series: BBQ Capital Cook Off

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May 15, 2013

Cooking a competitive rack of ribs is no easy task to begin with and winning a Smithfield® Rib Super Series event is that much more of an accomplishment. Taking on the Rib Super Series challenge at the BBQ Capital Cook Off in Lexington, N.C., the Bayou Poker Smokers walked away with the first place win for the day. 

“It’s always great to get that last call in the [Ribs] category,” said Allen Rainwater, pitmaster for the Bayou Poker Smokers. “Then, with the Smithfield competition, the extra money was a nice bonus!” The team’s winning ribs were sweet with a bit of heat, with plenty of flavor packed from top to bottom. 

Rainwater and the Bayou Poker Smokers are longtime Smithfield consumers. 

“What we look for is a medium spare rib, at least 3.5 pounds and up; the bigger the better” explained Rainwater. Rainwater also noted a quality rib has great marbling, with a lot of fat to it. “That’s exactly what is available from Smithfield,” said Rainwater. 

The Bayou Poker Smokers have been competing professionally in the KCBS circuit for five years now. Ribs are the team’s best category, and Rainwater chalks it up to their unusual preparation method of imparting layers of flavors.    

To the teams just getting started, Rainwater advises to always start with the best cut of meat you can find. 

“Leave as much fat on there as you can because that’s going to render away and what you’ll be left with is just the right amount of fat to carry the flavor through,” said Rainwater.

For those interested in competing in an upcoming Smithfield Rib Super Series event, Rainwater says, given the Smithfield circuit, it’s a good idea to submit a sweet rib with just enough heat coming through on the backend.

Congratulations to the Bayou Poker Smokers!

To view the complete schedule and the register for an upcoming event, visit: KCBS.us/Smithfield.php

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