Barbecue Ribs Put to the Test

By Carol Crupper
Published on June 10, 2009
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Jeff Stehley, head cook for Slaughter House Five, Kansas City, Kansas, hopes his sauce recipe trips the taste buds of the judges.
Jeff Stehley, head cook for Slaughter House Five, Kansas City, Kansas, hopes his sauce recipe trips the taste buds of the judges.
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Barbecue ribs ruled the American Royal Barbecue in 2009.
Barbecue ribs ruled the American Royal Barbecue in 2009.
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You know your location when you're at the American Royal Barbecue.
You know your location when you're at the American Royal Barbecue.
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Crowds gather to enjoy the fun and food in Kansas City, Missouri.
Crowds gather to enjoy the fun and food in Kansas City, Missouri.
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Judges savor and contemplate the merits of each entry.
Judges savor and contemplate the merits of each entry.
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A judge's plate of barbecue deliciousness. Which recipe will win?
A judge's plate of barbecue deliciousness. Which recipe will win?
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Gritty likes to get elbow-deep in his ribs, much to the chagrin of Gritta.
Gritty likes to get elbow-deep in his ribs, much to the chagrin of Gritta.
SIDEBARS:
Barbecue Tips
Barbecue Recipes for Meat
Recipes for Barbecue Marinades, Rubs and Sauces

A billowing cloud wafts through chill morning air, so tangy you can almost taste the barbecue ribs. Tents and recreational vehicles encircle Kemper Arena in Kansas City, Missouri, as legions of campers hover over an army of grills, waiting to taste anything from barbecue ribs to barbecue brisket to burnt ends. Colorful flags lift a leisurely salute. A guitarist strums as garbage crews make their sweep.

Welcome to the American Royal, where barbecue teams have traveled from across the country to compete for bragging rights and $100,000 in prize money. Here, lawyers, biologists and garage mechanics seize the chance to go grill to grill with full-fledged restaurant owners.

Banners announce The Slabs, I Que, Mason Dixon Swine, and more than 500 other teams vying for honors in open and invitational events. Some have spent Friday night partying, others tending their fires. This morning, they’re all set to take up the gauntlet.

This annual October competition celebrates one of America’s favorite comfort foods.

“Barbecue is the hot new old food,” says Carolyn Wells, executive director and co-founder of the Kansas City Barbeque Society. And she’s not kidding when she says “old.”

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