This past week I had the opportunity to take part in the 2015 Ohio Pork Rib-Off Competition at the Ohio State Fair, and I’ve got to tell you, it was one of the tastiest “jobs” I’ve ever been given. We sampled ribs and pulled pork from nine of the best BBQ teams across Ohio, and collectively determined who we thought was the King of ‘Que. Below are just a few photos I took from the event, as well as the official press release from Ohio Pork Council:
OHIO PORK RIB-OFF SHOWCASES PORK VERSATILITY AT THE 2015 OHIO STATE FAIR
COLUMBUS – Nine of Ohio’s finest barbecue teams, from backyard chefs to major restaurateurs, gathered in Columbus for the 19th annual Ohio Pork Rib-Off. This event invites teams to prepare both ribs and pulled pork that are evaluated by a judging panel for taste, tenderness and appearance.
This year’s contestants prepared their best pork for guest judges;
Senator Bob Peterson, Ohio Senate District 17
James Phillips, The Breakfast Grub Guy
Jim Ellison, Stock & Barrel and Columbus Brew Adventures
Steve Reinhard, Ohio Soybean Council
Ty Higgins, Ohio Ag Net
and Virgil Strickler, General Manager, Ohio Expo Center.
Dave Russell of Brownfield Ag News served as the competition emcee and announced the following award winners:
Grand Champion Ribs: Smokin’ Joe’s, Columbus, OH
Reserve Champion Ribs: Team Baney-Q, Columbus, OH
Grand Champion Pulled Pork: Smokin’ Joe’s, Columbus, OH
Reserve Pulled Pork: Bark Brothers BBQ, Columbus, OH
People’s Choice Award Winner: Tony’s Restaurant, Findlay, OH
Best BBQ Sauce containing Soy: Team Baney-Q, Columbus, OH
In addition to $3,000 in prizes through support from the Ohio Soybean Council, top teams received commemorative banners and trophies.
“We (the Ohio Pork Council) are very pleased with today’s event and the opportunity we are given each year to showcase pork and some of Ohio’s most competitive barbecue teams,” said Quinton Keeran, OPC Director of Communications and Rib-Off coordinator. “The Rib-Off provides the perfect opportunity to demonstrate the versatility of pork and celebrate what individuals are able to do with the product. Eat more pork!”
I’d like to thank Quinton Keeran and everyone at Ohio Pork for inviting me to be part of this year’s competition. Eating tons of delicious BBQ is a tough job, but somebody’s got to do it. If you need some more help next year…I’m your man.