By Susan Swagler
From the Black Belt to the Wiregrass to The Shoals, we crisscrossed our great state stopping only for pork ribs. It was heaven on earth for a Southern food lover.
I was on a tasty mission to discover Alabama’s best pork ribs with two other judges – Daniel Tubbs, an Alabama pig farmer, and Bob Plaster, who is a competitive cook. We were riding with Marlee Moore, Guy Hall and Debra Davis from the Alabama Farmers Federation.
Bama’s Best Pork Ribs was an inaugural statewide contest sponsored by the Alabama Pork Producers, which is a division of the Alabama Farmers Federation (the state’s largest farm organization with more than 357,000 members). In two months, the contest received over 900 nominations for more than 100 different restaurants.We took two days to visit the Final Four and ultimately name Smokin’ on the Boulevard in Florence our winner.
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