ribfest-judging-2025
This wasn’t your average trip to Ribfest.
Lu and I weren’t just there to eat — we were there to judge. And not just us… we were part of a 25-judge meat squad, escorted from pit to pit like a slow-moving, very hungry parade.
At each stop, the pit crew would greet us with trays of ribs fresh off the smoker. The sweet smoke rolled in first — hickory, mesquite, maple — followed by the pitmaster, ready to tell us their story. Some bragged about family recipes passed down for generations. Others swore their secret was in the rub, the wood, or the sauce. A few had that quiet confidence that said, “Just taste it — you’ll understand.”
We’d listen, nod, and then sink our teeth into their work right there at the pit. It was a full sensory hit — the heat from the fire, the smell of the smoke, the pride in their voices, and the taste of ribs that had been cooking all day just for this moment.
The Process
Tenderness, flavor, and appearance — that’s what we were judging. Sounds simple until you’re halfway through and the meat sweats start. Lu kept detailed notes, comparing bite to bite. I was focused on soaking in the atmosphere… and maybe sneaking an extra rib from my favorites
The Outcome
After visiting every pit and hearing every story, we made our choices. Picking a winner wasn’t easy — every pit had its own magic. But at the end of the day, that’s the beauty of Ribfest: it’s not just about the ribs, it’s about the people who make them.
Would I do it again? Absolutely.
Would I wear a looser belt next time? Without question.
📺 Watch the full Bone POV Ribfest video on my YouTube channel to see the smoke, the stories, and the sheer amount of meat it takes to judge Ribfest like a pro.
