Jim Tabb Bio

It’s safe to say that Jim Tabb knows a thing or two about BBQ.  As the story goes, Tabb’s love affair with the ‘cue began in college when he realized it was a cheap and fun way of entertaining young women.  During his days as a WWII pilot,  Jim organized barbecue competitions and parties.  Even during his days as a TWA pilot, Tabb still thought about the ‘cue and and sampled all its many versions throughout the world.   Nothing compared to good ‘ol American barbecue, however.  Tabb says real barbecue is meat cooked over wood or charcoal between 180  – 300 degrees.  “Anything over that is grilling and anything under that is cool, cold smoke.”     

Tabb, long a judge with the Kansas City Barbecue Society (KCBS), earned his Ph B (Doctor of Barbecue Philosophy) years ago.  Carolyn Wells, founder of the KCBS, says that Tabb “personifies barbecue.”  Over the years, the love of BBQ opened doors for  Tabb.  A chance meeting with Julia Child led to an appearance on Good Morning America and a life-long friendship with Child.   

Tabb is the creator of “Pig Powder”, a secret blend of herbs and spices that he hasn’t even shared with his own daughters.   For the record, the recipe is sealed in an envelope in Tabb’s will for safe keeping.   He has won countless competitions including first place in the prestigious American Royal Invitational contest in Kansas City.

In our region, Tabb is best known for founding the Blue Ridge Barbecue Festival in 1994 which is still held every June at Harmon Field in Tabb’s hometown of Tryon, NC.