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Smithfield Rib Super Series: National BBQ Cup

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November 22, 2013

A first place rib recipe is hard to come by, but once you find one, you better hold on to it and use it until the sauce runs dry. The Blue Bloods, from Hammond, La., took their winning rib recipe and for the first time in Smithfield Rib Super Series history, have locked up the competition for overall first place before the series has reached the end. Talk about a winning recipe! 

The Blue Bloods racked up their first, first place win of the Rib Super Series at the 10th Ever ShedHed Blues Festival. A month later, the team took their winning recipe down to Cumming, Ga. for the National BBQ Cup where they scored yet another first place win. Those two first place wins, combined with their earlier scores, moved the team forward to an unbeatable first place overall position.

Along their road to success, The Blue Bloods have learned to carefully select their rack of competition ribs.

“Different meat brands produce different qualities,” said David Mauro, pitmaster for the Blue Bloods. “Some are of higher quality and taste and cook better. We found a 3.5 lb., St. Louis Style rib usually does well. Be sure to look for marbling, but without a lot of white fat on the top. You’ll also want to make sure the ribs are the same, or close to the same, in thickness so they will cook evenly.”

As far as next year goes, pitmaster David Mauro notes they won’t be changing a thing – at least, not until the recipe stops working its magic.    

Congratulations to The Blue Bloods on their first place win! 

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