Sierra Meat and Seafood is proud to be the rib supplier for theBest of the West Nugget Rib Cookoff again this year! We loving seeing our refrigerated warehouse fill up with case after case, pallet after pallet, truckload after truckload of Delicious Ribs! Well over 250,000 pounds of it!! We make room for the inventory every year and it stacks floor to ceiling nicely. Pretty soon, the aisles will fill up as well!
We set up a temporary office on location at the Nugget and have trucks, forklifts, and delivery personnel staffed at the event from start to finish. If you see a forklift carefully navigating the sea of people at the event, loaded with cases of meat, know that Sierra Meat is on a mission! We make it our personal goal to ensure that no one runs out of food!
“Sprinkled with a cumin, chili powder, and paprika spice rub, these ribs are slow-cooked over indirect heat for an hour. They’re brushed with your favorite BBQ sauce during the last few minutes of grilling.”
Prep Time: 30 Minutes
Cook Time: 1 Hour 5 Minutes
Ready In: 1 Hour 35 Minutes
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce
Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you’re using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.
The commodity market affects food prices in a number of ways. Find out what is changing with Urner Barry’s weekly summary report, available now.
Commodity updates at a glance, species index charts and commentary, feed availability & pricing charts, energy graphs and foreign exchange rates are all updated here weekly. Check it out and improve your knowledge in the commodity market!
The Best of the West Nugget Rib Cookoff will be on for the 26th year starting Wednesday, August 27 and running through the labor day weekend. Come out and enjoy the country’s best rib competition and the best ribs in the West as Victorian Square in downtown Sparks is once again transformed into a must-attend culinary, music, craft, and family end-of-summer affair.
This event features 24 of the top rib cookers from across the nation. To see the list, learn more about their style and influence and to find the map where they will be located, click here.
If you are wondering what is happening with the cattle market – from a rancher perspective – how the drought is affecting the nation’s supply of beef, and more, this article from meatingplace.com is well worth a quick read. Or check out the video here:
What is the most unusual hot dog you’ve ever eaten?
Topping with chili and cheese is no longer the exception to the ketchup and mustard standard. Try this for something completely different at your next backyard BBQ…
Banh Mi Dog
4 hot dogs
1/4 cup mayonnaise
1 tablespoon Sriracha or some other hot pepper sauce (such as Tabasco)