Attended my third Ribfest over the weekend. With the heat (I think it hit 86 degrees that day), I didn't have much of an appetite, but couldn't go and not have something. Sampled some ribs and chicken. Yum!
I love talking to some of the rib masters when I'm there. I chatted with three this year -- all from Ohio. It is amazing how seriously these people take their ribs. They are out there in the middle of the night firing up the smokers. I always hear that cooking them slow is the secret to great ribs. I'll share some other tips in an upcoming blog, but here's a couple pics to whet your appetite.