If there were a church of pork, Memphis in May would be its Mecca. For 35 years barbecue aficionados have converged on the bank of the Mississippi River to demonstrate their mastery of ribs, shoulders, wings, whole hogs, and so on. Men’s Health is no stranger to the competition, and this year we once again signed on for three days of bacchanalian gluttony. Pigs were demolished. Beers were consumed. The details are hazy, but at one point there may have been an ice luge and a jug of moonshine. You will find few who will admit to this.

What isn’t hazy is the camaraderie and respect that competing teams showed each other during the three-day contest. Once the coals were glowing and the pork was seasoned, the world’s best pitmasters opened their doors to their rivals, offering them food and beer in exchange for stories and secrets. Only the top teams received trophies, but all teams left with full bellies and freshly charged inspiration to take back to their restaurants and backyards. Oh, and there may have been a hangover or two, but it wasn’t anything that eggs and thick-sliced bacon couldn’t cure.

In Memphis, baby backs dominate the rib category, but that’s not always the case. At The American Royal competition in Kansas City, for instance, spare ribs are more common.

Teams work quickly to get their ribs to the smoker.

David Bottagaro of The National Pork Board demonstrates how to butcher a hog.

The competition is held in Tom Lee Park, directly across the river from Arkansas.

The competition lasts only three days, but teams set up elaborate structures to welcome guests and judges.

A meat-loving festival goer competes in a Frank’s RedHot wing-eating contest. You’ve, um, you’ve got a little sauce on your … ah nevermind.

A hungry crowd attacks the table during a crawfish boil put on by The Fatback Collective.

Yep, there’s more than one way to cook a pig. This guy will hang here through the night.

Teams decorate their grills to impress the judges that come by to score the barbecue.

A team cooks down their sauce to concentrate the flavor and help it cling nicely to the meat.

Is this a perfect rib?

The teams cut carefully to extract the most pristine ribs for judging.

The Shed’s “Robo-Pig” makes for easy eating. Just reach through the skin and pull out a handful of warm pork.

You fellas know where a guy can get a bite to eat? 

Via: Go Behind Americas Best BBQ Battle