The 15th annual Clarke County Farm Bureau Cookout Contest was held July 20 in conjunction with Clarke County 4-H and FFA Fair. Four participants set up in the middle of the afternoon to begin their hot, grueling job of grilling over the heat.
There were two new contestants this year – Kristina Boyce and Duane Heaberlin — along with past contestants Lance Henrichs and team members Hank and Krystal Miler.
The contestants lined up down the main, concrete thoroughfare again this year where the main flow of people were. The overall winner this year was Duane Heaberlin of Dallas Center with his game-changing pork ribs.
St. Louis-style pork ribs
4 Tbsp Kosher salt 2 Tbsp brown sugar
2 Tbsp paprika 2 Tbsp white sugar
1 Tbsp mild chili powder 1 Tbsp ground cumin
1 Tbsp granulated garlic ½ Tbsp black pepper
½ Tbsp white pepper ½ Tsp cayenne pepper
¾ C brown sugar 1/3 C Agave nectar
1/3 C of mixed apple and grape juice
1C fav sauce ¼ C Agave nectar
2 Tbsp hot sauce ¼ C mixed apple and grape juice
1 Tbsp rub mix
Heat smoker to 235° to 240°. Remove silver skin membrane from ribs. Place thin layer of yellow mustard on both sides of ribs. Put three Tbsp of rub on both sides of rib rack. Smoke for two to two and a-half hours. Take ribs off smoker, put ribs in foil and add wrapping ingredients to both sides of the ribs. Wrap ribs in foil and return to the smoker with meat side down. After one hour pull ribs and check for tenderness by inserting toothpick, if it glides easily, take it off the smoker. Unwrap ribs completely and place sauce on ribs both sides. Place back on smoker for 30 minutes. Pull off and enjoy.