To all the Masters of the Grill, Chiefs of the Charcoal, King of the Pit, Boss of the BBQ - also known as the dude in the apron.

Thank you for joining us in our little BBQ Blogistan.  Our first edition will be focusing on the upcoming Montana Pitmaster Classic held in Bozeman, MT next weekend (August 23-24).  This will mark Big Boyz BBQ's first competition in the west and my first competition without my BBQ Partner Ryan - who unfortunately did not move to Montana with us in 2018.  Booo.

In preparation for the competition I did a bit of a practice run yesterday on St Louis Ribs and Chicken legs.  While I usually use thighs, I decided to give the old leg bone a run yesterday.  Big Boyz BBQ has never found a chicken rub that we especially like - so we are always on the lookout to try various online recipes and sample commercial brands.  As for ribs - Ryan has a great rub - in which we have done very well in competitions.  But as mentioned earlier, Ryan will not be helping in this competition so I decided to take a short cut and use a commercial rub - called "Memphis BBQ Rub."  Most clever names on BBQ Rubs generally make up for their clever name with lack of flavor in the product - so I thought simple might be just the ticket.

As for how I cook the ribs - I use the 3-2-1 method - 3 hours in smoker with apple wood smoke, 2 hours in smoker tightly wrapped in aluminium with brown sugar, honey, butter and some Apple Bourbon, and finally 1 hour in higher heat after the sauce is applied.  I spritz once or twice during the 3 hour unwrapped cook.  How do you know if it is done - toothpick test works great - if it slides in without a problem - its done.  

So how did it turn out?  Chicken Legs were much easier to prep (scrape the skin is much easier when the skin can be pulled down like a sock.)  The chicken also had a great bite through skin - however, the search continues for my ideal rub.  Might do a mix of thighs and legs this upcoming weekend.

As for the ribs - the old saying - if it ain't broken don't fix it.  While the ribs turned out great in tenderness and appearance - see the nice smoke ring - the rub was too over powering and way too salty.  Time to get my lazy butt up and start mixing up Ryan's Rib Rub.

The lesson learned here today - don't go changing your recipes 7 days before an event and don't trust a rub that is called simply "Memphis BBQ Rub." 

Best of luck to any and all that are competing this weekend.  May I hear your name called last.  See you in 5 days Bozeman.