Smokers win second time
Published 7:29 pm Saturday, April 25, 2015
Clyde Thomas with team Uncle Clyde’s checks his ribs, as he competes in the Blackbelt Benefit Group’s third annual Rock n’ Ribs Benefit.
The sweet, succulent smell of barbecue filled the air Saturday at Lions Club Fair Park for the third annual Rock n’ Ribs Benefit
This year’s rib-off featured a field of 15 different competition teams that represent local businesses and a concert headlined by Memphis rock band, Lucero.
Southern Hardwood Smokers took home first place for the second year in a row, Automotive Excitement was the runner-up and Winn-Dixie took home the people’s choice award and best in show.
“Everything is great. It was a great turnout,” said Carl Bowline, a member of BBG. “There was a lot of good energy, and it is great to see everybody come out here and enjoy it as a family.”
Ricky Vogler and Southern Hardwood Smokers won a second year in a row.
The fair grounds were a little muddy from the early morning rain, but the weather didn’t keep people from showing their support for the Blackbelt Benefit Group’s fundraiser.
“It is great to see people willing to spend their money and taking the time to come out here and help us try to achieve some of our goals,” Bowline said.
Proceeds from the event will benefit Grow Selma, which is in the process of starting a community garden at Mill Village.
“It is an awesome time, and we love the Blackbelt Benefit Group,” said Andrew Slagel, a member of Team Mark’s Mart. “They do all kinds of great things, and we love being a sponsor for them.”
Mark’s Mart donated 45 slabs of ribs for the rib-off and had a team in the competition. While some teams have a rub or special sauce for their rubs, their team had a different trick up their sleeve.
“We had a Cajun style rib, and we injected them, which is probably something not a lot of the other teams have done, but we’ll see how it turns out,” Slagel said. “Either way, we’re having fun. Everything tastes good.”
For other teams, slow cooking was the key to cooking up a good rack of ribs.
“The thing we try to do is cook them for about three hours and then put them in a cooler and let them get real tender,” said Shawn Roberts, an American Piggers team member.
Some teams are season vets for the benefit, but for team Uncle Clyde’s, it was their first time in the competition.
“We wanted to come out and be a part of the community, and it is a chance to sort of make a statement and let people know we’ve got some real good ribs and real good southern style barbecue,” said Clyde Thomas.
