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This Saturday, October 23, sixty-one domestic and seventeen international teams gathered in Lynchburg, Tennessee (pop. 361) for the 22nd Annual Jack Daniel’s World Championship Invitational Barbecue.

I was honored to be invited to be a judge at this year’s competition, and after taking a Kansas City Barbecue Society certification class on Friday I was ready to hit the hollow.

For more than four hours I tasted and judged entries in seven categories – barbecue sauce, homeland cooking, chicken, ribs, pork, and dessert. I learned a very important lesson on Saturday – pace yourself.

There was some serious competition at this year’s event, as I’m told there is every year since it’s no easy feat to even qualify to enter. Five prizes were awarded in each category.

But only one team won the title of Grand Champion.

This year, that honor went to QUAU, a team from Brimfield, IL, earning them $5000.00 and some hardcore bragging rights. Plus, they have the chance to defend their title at the 2011 competition.

It might be awhile before I’m ready to eat more ribs. But, in case you want to try your hand at crafting some Q of your own, here’s a tried and true recipe that won’t disappoint. (And a fun drink recipe for washing them down!)

Jack Daniel's Ribs

1 cup Jack Daniel's Tennessee Whiskey

4-6 spareribs or baby back ribs

1 cup ketchup

2 tsp Worcestershire sauce

1/4 cup vinegar

1 tbsp fresh lemon juice

1/2 cup dark brown sugar

3 cloves minced garlic

1 tsp dry mustard

Salt and pepper to taste

Sauce:

Combine all ingredients except ribs in a small saucepan. Bring to a boil and simmer until thickened, about 5 minutes.

Ribs:

Remove membrane on back of ribs. Rub with your favorite barbecue spices. Soak wood chips in water for at least 30 minutes. Prepare fire. When coals have grayed over, arrange around a drip pan for indirect heating method and add 1 cup chips to coals. Place ribs in smoker or on grill. Smoke ribs for 3-4 hours. Add chips as needed. During last hour of cooking, brush occasionally with sauce. Makes 4-6 servings.

Pitmaster Punch

Serves 15-18

1/2 Cup Sugar


4 ounces Lemon Juice


6oz Orange Juice


4 Ounces Grenadine


1 Liter Jack Daniel’s


1 Liter Club Soda


Combine sugar with the lemon and orange juice and stir well 
Add grenadine and Jack Daniel’s and stir again. 
Add the club soda, garnish with mint sprig and ice mold and serve.

(Non-alcohol version:  Leave out the Jack Daniels and add a liter of sweet tea.)

For more info on the competition, go to:

http://www.jackdaniels.com/TheDistillery/InvitationalBBQ.aspx

For more Jack Daniel’s recipes, go to:

http://www.jackdaniels.com/Recipes/Food.aspx