Kevin's BBQ Joints

Kevin's BBQ Joints Blog

Gnarly Head Rippin’ Ribs Tour – Seattle, Washington – Details

I was honored to be one of three judges for Gnarly Head Wine’s Rippin’ Ribs Tour which took place at The Comcast Bite of Seattle. From the venue, to the weather (OK. I admit I love rain), to the hospitality, it was all top notch. I can’t thank Gnarly Head enough for making my first judging experience so fantastic. Here are the pics:

The view of the Space Needle from the booth the first night:

These were the first, second, and third place trophies they handed out. Very clever don’t you think?

Here’s the view of the event from above the booth. The stage you can see in the distance had a constant flow of ‘unique’ bands that performed throughout the day.

Here’s a shot of the overall winner Frances Benthin showing her ribs on the smoker (note she rides a Harley, seriously, she does).

Each contestant explained their dish in detail (ingredients, use of wine, where the ribs were purchased, etc.) prior to our tasting. From right to left: Brett Paolinelli from DFV Wines, Me, and Nicole Brodeur from The Seattle Times.

OK. Had to show one shot of me smiling (which I did often while up there). Wine and ribs. A great combo worth smiling about.

This is a picture of the ‘Blackened Caribbean Sweet Potato & Mango Ribs’ made by contestant Lanie Smith

Here’s the dish ‘Pork Ribs and a Fistful of Strawberries’ created by Renata Stanko

Here’s a shot of the judges eating and contemplating.

Photo of 3rd Place winner Lanie Smith with Emcee Marty Riemer 103.7 FM – The Mountain

Here’s the winner Frances Benthin with Emcee Marty

Group shot of 1st Place Winner Frances Benthin (bottom center), 2nd Place Renata Stanko (left), and 3rd Place Lanie Smith (right) with Emcee Marty

Lastly here I am with the Gnarly Head Crew

If you’re interested in the winning recipe see below:

Pacific Rim Baby Back Ribs – Frances Benthin
2 tablespoons salt
1/3 cup brown sugar
2 tablespoons Aleppo pepper
1 tablespoon each: garlic and onion powder
3 racks baby back ribs
1/2 cup each: ponzu, hoison, fish oil, sweet-hot chili sauce, honey and Gnarly Head Old Vine Zinfandel
2 tablespoons each: black bean sauce, minced ginger, and garlic
1 teaspoon each: Chinese 5 Spice and dry mustard

Mix first 5 ingredients. Rub into ribs. Mix remaining ingredients. Cook until thick.

Place ribs in Webber Smoker, heated according to Webber’s directions. Smoke for 2 1/2 hours at 250 degrees, turning once. Brush with marinade. Turn and brush again. Remove, slice, garnish with chives.

Pair with Gnarly Head Old Vine Zinfandel

Posted in BBQ and Wine on by kevin - Comments (1)

1 Comment »

  1. I love that Frances won, she looks like a spitfire! I like the flavors in her recipe, I’ll have to try that out.

    Comment by Chris — August 7, 2011 @ 9:27 am

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