Competition Chicken & Ribs...

                                                                                                                                                July 2013

BBQ Friend:

     In my last BBQ competition, I tried some new stuff with chicken
competition chicken
competition ribs
and ribs. I did a Frenched chicken leg quarter cooked on a Weber rotisserie grill. I also did some easy ribs with just a dry rub and no foiling which I call 303 ribs since you smoke them at 300 degrees for 3 hours.

     In BBQ competitions, a sweet sauce will score better than no sauce most of the time. I sort of knew that going in but I hear judges say stuff like "It's a meat contest, not a sauce contest" and "I'm gettin' tired of candied ribs" all the time. So... I thought I would let them eat their words this time and see what happens.

     I didn't do too well in chicken and ribs, but that does not mean these BBQ methods are not good or even great methods. If I thought they were good enough to enter in a contest, you can rest assured, they are top notch. A lot of people prefer BBQ with just a dry rub over a sweet sauce. Memphis style dry ribs are very popular.

So, watch the video and try them for yourself...


Bill Anderson



     Remember... to watch exactly how we cooked and won 8 Grand Championships in the last two years, go to

barbecue videos

Also... Competition BBQ Secrets is available in our BBQ Store along with some great BBQ essentials... remote pager thermometers, cookbooks, rubs, etc. Just click on the link below to go to our store...

The new Chatham Artillery BBQ Southwest rub is what we are using this year. It's the best "all around" rub I have ever tried. Especially good on brisket....

bbq thermometer
foods of the southland
brisket rub

And more!...

barbecue thermometer

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