Every year at the Rib Cook Off the pit masters start off with the same ribs as one another from the same vendor. But they all taste different. So what exactly is it that makes each batch of ribs so special?
One case at a time, all plain with no seasoning... that's the starting point.
Nicholas Brashear, a Pit Master at Montana Q's tells us why he thinks their ribs are the best "Definitely our rub... our rub stands out by far from anyone else in my opinion we just cook them low and slow."
Mark Grant, the Owner of Porky Chicks BBQ says "We season them up put a little bit of love in them, gotta have a little bit of heat, a little bit of sweet and make the meat really really neat."
James Lupinetti, one of the Butch's BBQ Pit Masters told us after asking about their secret recipe "I could tell you.... but then I may have to tie you up and take you out Jersey style."
Of course the pit masters are reluctant to tell us their secret recipes.... but here's what they did tell us.
Lupinetti says "We cook our food with love, but we do have over 20 ingredients in our rubs but we come up with new innovative sauces to compliment everything."
Grant explains "We take them and let them rest for a little bit, put them on the grill, lightly glaze them and send them out."
Brashear says "You want to get that tenderness so when you cook it low and slow and you get that good bit that pull it's coming right off the bone but it's not falling off that's the really important part."
Every rib vendor at the Best in the West Rib Cook Off goes for the gold every year. And how they choose their style of cooking ribs is different for every single place they compete.
Lupinetti explains to us "Some parts of the country like it really sweet and others like it sweet and hot so for us being around 50 years we kinda know what they want in that area which kind of separates us from everyone."
Grant says "We're a little different than everyone else everyone wants St. Louis style or Memphis style of Kansas City style we take a little bit of everybody's and put it all together."
Brashear tells us his experience "I'm from all over I've traveled a lot and out of all the different ribs I've tried I really feel like ours stand out like you can really tell we're from Montana."
A lot of hard work and spices go into making an award winning rib, but they all said it comes down to the judges pallet at the end of the day.
