Ribstock 2013 was the biggest and best Tweat Up ever. We’d like to say a huge thank you to all of the guests and competitors for helping us make London barbecue history.
Ribstock 2013 saw 10 of the UK’s top restaurants and rib chefs each producing 750 portions of their version of the perfect rib serving. We had Neil Rankin’s chicken fried ribs, Nanban’s Japanese-influenced spare ribs, BBQWhiskyBeer’s beef ribs and loads of delicious sides, ranging from Roti Chai’s bhel puri puffed rice and Dalchini Devil shot (cinnamon, whisky, cointreau, apple and a dash of lime) to Carl Clarke and Rotary’s #NextLevel slaw with chilli and peanut praline.
When all the votes were counted BBQWhiskyBeer were announced the winners, beating second-placed Cattle Grid. BBQWhiskyBeer owner Sam Daffin’s mesquite-smoked and Texas rubbed Black Angus beef ribs with homemade barbecue sauce were awesome and a masterclass in great barbecue – smoky, unctuous, melting meat and lots of it. Well deserving of the £3,000 prize and the Frontier Cup. Check out our video and see how Ribstock 2013 went down:
Steve Novak and the Cattle Grid team earned a huge round of applause for finishing in the top three for the second year running. Steve is a purist when it comes to ribs and the team’s slow-cooked and fast-finished thick cut baby back ribs were no-nonsense and all the better for it.
Roti Chai Street Kitchen and Carl Clarke/Rotary shared third place with two very different rib servings – both equally delicious. Roti Chai’s tandoor-smoked belly ribs with pineapple and Red Naga were meaty, spicy and sweet whereas Carl Clarke and Rotary’s umami-rich ribs had a seaweed and sesame crunch for texture. Please join us in congratulating our winners and thanking all of the teams for producing 10 brilliant rib servings: BBQWhiskyBeer, Blue Boar Smokehouse, Carl Clarke/Rotary, Cattle Grid, Nanban, Neil Rankin, Prairie Fire BBQ, Red Dog Saloon, Roti Chai Street Kitchen and The Rib Man.
This year’s hot sauce competition was won by The Rib Man, whose Holy Fuck sauce received just three more votes than second place Dalston Chillies’ Original Hot Sauce. Read more about the hot sauce competition here.
We got through 2,200 pints of Fuller’s new craft lager Frontier and 1,300 pints of Rotary Margarita – laced with terrifically smoky single village mezcal – and as the sun set over Merchant Yard we were all still standing. Well, except for this guy. Poor lamb. See if you can spot yourself in our Ribstock gallery.
Thanks to all the bloggers who came and produced some cool posts. Check out All Things Meaty, Hold the Anchovies Please, Mondomulia, Motley Spicer, Nom!, Plumdiddlyumcious and Wilkes888. We’d also like to thank our sponsors Chapman Ventilation, Frontier craft lager, and Drumbecue and also Billy Franks and Cool Chile Co. for providing us with lots of beef jerky and nachos. #Essentials.
We can’t wait to start planning Ribstock 2014 – Hope to see you all there!
Making shit happen and bringing the vibes.
So far no deaths or arrests.