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Smithfield Rib Super Series: Blue Ridge BBQ and Music Festival

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June 30, 2013

The 2013 Smithfield® Rib Super Series is continuing on its mission to award champion rib teams with bonus prize money. The season is about halfway through, with plenty of quality racks of ribs down, but perhaps, the very best is yet to come! 

Congratulations to Rocky Top Barbeque for their first place win at the Smithfield Rib Super Series at the Blue Ridge BBQ and Music Festival! 

Walt Moulton, head pitmaster of Rocky Top Barbeque, is no stranger to the Smithfield Rib Super Series. In fact, his team placed third overall in the series in 2012.

“We’re using the exact same recipe as last year,” said Moulton. “I changed it up last year and we started doing really great with ribs and winning, so that recipe has been working pretty well outside of one or two competitions.” Moulton describes his winning ribs as being very sweet, but savory, with a little bit of heat on the end.

For a team that’s already been successful in the Smithfield Rib Super Series, Rocky Top Barbeque knows a thing or two about it. When it comes to doing well, Moulton said it’s all about “focus, fire management, timing and luck… always luck.” Moulton made mention to the fact that this year, his team has been focusing on hitting all of their competition prep marks and really concentrating on the meat itself.

Getting in to the winner’s groove certainly takes a decent amount of practice, but at the end of the day, Moulton encourages newer teams to just dive in to it. “There’s enough people out there to help and guide you,” said Moulton. “They’re not going to tell you everything, but the will help you. I’ve got a couple of people I can go to and swap ideas back and forth… to a certain extent, of course.” Lastly, if you’re just getting in to the competitive barbeque, particularly in ribs, Moulton advises to, “start with a good spare rib, such as Smithfield. Then, I would layer it with three to four rubs consistent with sweet and savory and a little heat. Put them in the pit to get some smoke for two hours. After, I would wrap them in foil with apple juice to keep the ribs moist.” And of course, practice, practice, practice.

Think you’ve got what it takes to be the next Smithfield Rib Super Series winner? There are still plenty of events left this season. For more information, visit: kcbs.us/Smithfield.php.   

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