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Annual Show Us Your Ribface Photo Contest

July 4 is the official ribs holiday so I invite you to post pictures of people eating ribs and compete for some very cool prizes. Below are the prizes and contest rules. Contest began July 4 and deadline was midnight July 31, 2017.

Contest rules and how to enter

Take photos of someone eating ribs and post them in the comments section below. Make sure to select the option that notifies you if I reply to your post so you will know if you won.

You must have cooked the ribs in the picture outdoors sometime in the calendar year using one of our recipes as a guide. You don't have to follow the recipe precisely. Please tell us how you cooked the ribs and what tools you cooked with, especially if you did something fun and creative.

Amateur photographers only. My definition of an amateur is anyone who has not been paid for a photograph in the past year. You're on the honor system. Past winners are not eligible to win but are encouraged to submit new pix and show off. Employees of AmazingRibs.com, vendors, customers, advertisers, and the immediate families of any of these people are not eligible for prizes.

The prizes will be awarded solely on the merits of the photo as determined by Yours Truly. I have a Masters in Fine Arts and have in the past made my living as a professional photographer.

By entering you solemnly swear that you have adhered to these rules, and you agree to let us use your photo as we see fit on this website, in our newsletter, in books, or to promote this website and books.

Click here for tips on food photography.


2017 Winners

Oh brother am I sorry I ever dreamed up this contest! Judging them is almost impossible. For our Pretty Bird Contest (Thanksgiving turkeys) my job is much easier. A great photo of a great looking bird is easy to judge. But this is all about fun and how can I judge fun from here? So here's what I did. I went through the entries and picked the ones that made me laugh and smile the most. I leaned toward pix that seemed to be the most spontaneous, candid, and unposed. That's pretty hard to judge, admittedly. All of the winners were pix of kids. Admit it, they're just too much fun. I ended up with four winners instead of three, so fourth place will get a signed copy of my book. But I really should have selected 12 winners. What fun! And thanks for the smiles!

First Prize

Edward A. Bouquillon. He says "Big Green Egg. Big Head Ed Base rub and sugars, drizzled with honey and foiled with butter and apple juice." Yeah, but the winner was the model, not the rib!

ribface 1

His prizes:

• ThermoWorks Smoke is a very cool device with a transmitter attached to two probes and a remote receiver that you can put in your pocket or hang from a lanyard around your neck and carry up to 300 feet away while you watch the game or cut the lawn. Click here to read our complete thorough review of Smoke. A $99 value.

•  GrillGrates prize pack including a three-panel set of grill grates, carrying bag, and their special spatula/tongs. An $85 value.

• Code3Spices party pack including all five of the Code3Spices rubs and one bottle each of Patriot Sauce and Spicy Patriot Sauce. A $37.45 value.

•  The book "Meathead, The Science of Great Barbecue and Grilling".

meathead book


Second Prize

Craig J. He says "Here's my son. One of Meatheads memphis dust fans"

ribface second prize

His prizes:

•  The book "Meathead, The Science of Great Barbecue and Grilling".

thermapen

ThermoWorks Classic Thermapen. Accurate, fast, and dependable for consistent temperature readings. A $79 value.

Three panel set of GrillGrates and special their spatula/tongs ready to cook on. A $ 53 value.

Code3Spices prize pack including a 3-pack of spice rubs and one bottle each of Patriot Sauce and Spicy Patriot Sauce a $ 28.95 value.


Third Prize

Robb Walters: "Even our ultra fussy lil one won't turn down MAK smoked piggy bones :)"

ribface third prize

His prizes:

•  The book "Meathead, The Science of Great Barbecue and Grilling".

ThermoWorks Dot: A very simple very accurate thermometer that can be used to get a quick read or it can be left in the meat. Compact in size and accurate to within 1°F. A $39 value.

thermoworks dot

Code3Spices sauce sampler with one bottle each of Patriot Sauce and Spicy Patriot Sauce. A $10 value.


Fourth Prize

Stacy Lawler didn't have anything to say about her ribs or the subject of the photo, but I'll comment on a nice shiny glaze, great smoke ting, and a sharp knife.

His (her?) prize:

•  The book "Meathead, The Science of Great Barbecue and Grilling".

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Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

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