News Story - Nevada Stages Huge Rib Cook-Off

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I was appalled at this story! I hate to think about the pigs died for this.

 

Nevada Stages Huge Rib Cook-Off

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Nevada Stages Huge Rib Cook-Off

 

 

 

 

 

 

 

Fri Sep 3, 7:32 AM ET

 

 

 

 

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SPARKS, Nev. -

 

Some 300,000 people are expected to pig out on about 130,000 pounds of pork ribs. The 16th annual Best in the West Nugget Rib Cook-off got off to a sizzling start Thursday, and cooks up ribs through Monday.

 

 

 

 

 

 

 

 

All the meaty bones are coming from Curly's Foods Inc., in Sioux City, Iowa. The meatpacker has supplied the ribs to the cook-off for about 10 years, said Curly's vice president John Frederickson.

 

 

"You don't want a lot of fat on them," said Tommy Houston, one of the cook-off's 25 chefs, who uses the same brand of pork at his Checkered Pig restaurant in Martinsville, Va. "You want lots of lean meat."

 

 

The five-day cook-off attracts an estimated 300,000 who chow on "two-and-a-quarter down, St. Louis style" ribs.

 

 

"This is a specification used in the industry," said Vinnie Oakes, executive vice president of food and beverage at John Ascuaga's Nugget, sponsor of the cook-off.

 

 

"Two-and-a-quarter down is the weight. Each rack is two-and-a-quarter pounds, or slightly less. That's one rack, raw. St. Louis is the style of the trim," Oakes said.

 

 

There are about 13 ribs in a rack. Every rib at the cook-off weighs the same and is cut the same, Oakes said. That way, every rib chef is working with the same product as they compete for first place in the Nugget's barbecue contest.

 

 

First prize is $7,500, a 4-foot trophy and, perhaps most important, bragging rights.

 

 

 

 

 

 

 

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