What to Expect From The Rockin' Ribfest Vendors
The Lake in the Hills Rotary Club Rockin' Ribfest will be held July 5 through July 8 at Sunset Park.
Who is ready for some Rockin' Ribfest ribs?
You do not have much longer to wait!
Here is a sneak peak at some of the vendors that will be at this year's Ribfest.
Mojo’s BBQ hales from Coolville, Ohio.
Owned by Bill Ball, Mojo’s BBQ cooks with minimal sauces, and then offers clients their choice of sauce. Mojo’s chooses to use center-cut ribs, because they are leaner, meatier and bigger.
Mojo’s has the most laid back style, according to the Rockin’ Ribfest website.
Pigfoot is owned by couple Jerry and Debbie Gibson. The couple started in rib cook-offs in Cleveland at the National Rib Cook-Off in 1982 .
Since in business, Pigfoot has won over 250 awards for the best ribs and sauce.
Armadillo’s rub, smoke and sauce are St. Louis and Kansas City-styled.
The barbecue rub and sauce are made from scratch, which proves to be a big hit with crowds. The ribs are slow smoked in a unique combination of flavors, which makes them stand out among the bunch.
Jim Clayton, owner of Texas Outlaws in Elizabethtown, Kent., brings hard work to the table, which results in a flavor that is out of this world.
After harvesting the cherry, apple and oak wood, the ribs are smoked and then grilled over lump coal.
With over 300 awards on their plate, Texas Outlaws has their flavor combinations down to a science.
Paul "Aussom Aussie" MacKay, along with his father, developed his own traditional Australian fruit-based barbecue sauce.
In 1988, MacKay began competing in barbecue contests, showing off his distinctive flavors, and since then has won more than 150 contests.
Aussom Aussie encourages anyone to stop by his booth and say, “Gday Mate!”
Smokin’ Joe’s Hog Wild Barbeque
Smokin’ Joes makes their sauce hot, adding pepper to give it that punch.
They even won an award for the Hottest Sauce at rib fest in 2005. If you don’t want the blaze, they also offer more mild sauces.
The ribs have a savory flavor that will make your mouth water.
Tom Ferguson, owner of Chicago BBQ Company, learned the fine art of low and slow smoke cooking at the age of 10.
Ferguson opened his grilling business in 1985, and uses fresh and fine ingredients to make his flavors stand out.
Uncle Bub’s BBQ
This is only the second year Uncle Bub’s BBQ will be a vendor at Rockin’ Ribfest. Mark Link, the owner of Uncle Bub’s BBQ, uses lemon juice on his ribs to open up the pores.
The slow cooking of the ribs in a mixture of apple and hickory wood gives the ribs the perfect balance of smoked flavor.
Check back to Algonquin-Lake in the Hills Patch for more previews and coverage of Lake in the Hlls Rockin' Ribfest. Also, be sure to stop out to the Patch.com to meet with Patch staffers and win cool prizes.