I tried some of the other entries and also talked to Sebastian from Barbecoa who tried them and said that rib wise we had the best taste for his flavour.
I tried the Lucky Chip entry and it was pork belly (no rib bone, so how is it a rib???) that had been sousvide in a black bean sauce then grilled. It was nice but i felt it was quite basic, ours had more flavour to offer with smoke, sweet and heat.
Steve wrote:if I were to compete in a comp like that I would cook mine to fall off the bone too
Looking back yes prehaps we should have done them a bit more but we wanted the public to get a proper rib experiance and hoped that a better texture would see us through.
Here are some pictures from the day, although if you want to see more just use #ribstock on Twitter and you'll see loads from people that attended.
This is the tented area at the start of the day.
Here is the same area once the event got going
This was our stall for the day, the team was Andy heading it up and covering the front giving a Memphis in May style pitch to all of the visitors to the stand, Alex from Sous Vide Tools would was ready to spray customers with single barrel JD, Emma (my other half) was slicing the ribs and me cooking the ribs on the 2 primo XL's we were using.
The Barbecoa team were next to us, and were brilliant neighbours.
Here you've got Inka Grills who had Michelin chef Ben Spalding cooking for them, and then Cabana & Cattle Grid down from them.
Here's me having a beer with Andy & Sebastian from Barbecoa, we had a great time, even if we had hoped for a better result.