The familiar scent of smoke and meat wafting through the air of Timmins means that Rotary RibFest is once again under way.
Participark, beside the Mattagami River in Mountjoy, has been transformed into a sea of food vendors, games, beer gardens and live entertainment.
For the second year in a row, the sun and warm weather was out in full force for RibFest, something the Timmins area hasn’t seen a lot of this summer.
This year, just two barbecue teams have descended on the city.
TimminsToday spoke with each team to gain a little insight on their mantras.
Jack the Ribber – From London, Ontario
Randy Austin has worked for Jack for nine years.
He recalls this being the third location he’s been at in Timmins.
The event has previously been held at Gillies Lake and at McIntyre Park in Schumacher.
He said there are a few things that make their barbecue unique.
“What I do is cook with hickory, cherry and apple wood. I smoke all my ribs with pure wood and then it goes out on the fire with no charcoal, no propane. We’re one of the rare trucks to do that. That’s what makes us special.”
Austin adds they pay special attention so that nothing they serve is sub-standard.
“We make our own rub and our own barbecue sauce. We take the membrane off and we render the fat to the bone. We make sure if it doesn’t break apart, we don’t sell it.”
He says Timmins has become a mandatory stop on their summer tours.
“We’re very well known up north. Thunder Bay, Sudbury, North Bay, and Sault Ste. Marie we’ve all been to. We sometimes cancel stops at other events to be here.”
Austin says the Timmins rib event allows visitors to get some great food well into the late evening.
“This is one of the only shows where we’re open until 1 a.m. We’re up at 4 a.m. and go until 1 a.m.”
Railroad Ribs – From Locust Hill, Ontario (near Markham)
This is the third year at the Timmins event for John Kasias and the Railroad Ribs team.
It’s one of their seven stops at dedicated rib events in Ontario this summer, along with five other festivals.
Kasias feels there’s one big secret to great barbecue results.
“Time. It’s really the key and it’s hard because we are pushing to sell as much as we can, but you can’t rush something good. If you do, it just doesn’t turn out good. I think the secret to our success has been that I take my time and I’m not willing to rush it.”
He feels they offer a unique combination of flavours.
“Mine have a little bit of a bite to them. They’re a little spicy. I feel as though traditionally ribs should have a little bite to them. Not too much, but I think that’s what a lot of people like about ours.”
Kasias has tinkered over the years and has found his preferred blend for his smoke.
“I only use fruit woods. Apple, cherry and I’ve used orange. I like the way that it fuses into the meat. It’s got a bit of sweetness in the smoke. I just find that it compliments well with my rub and my sauce.”
TimminsToday taste test
Jack the Ribber
RIBS: Very tender. Mildly spiced with a tangy finish. Smoke flavour is very subtle. Low and slow technique shines through in the buttery texture of the meat.
PULLED PORK: Extremely Sweet. Quite Smoky. Rub seasoning blend is very mild. Coarse shred on the pork. Sandwiches are served in panini style roll. Those who like their pulled pork sweet will love it.
Railroad Ribs
RIBS: Extremely tender and fall off the bone. Strong smoke flavour at beginning but finishes tangy and sweet.
PULLED PORK: Very tasty. Subtle sweetness. Mild smoke flavour. Spice is noticeable but not overpowering. The pork is not over sauced.
CHICKEN: Moist and juicy, fall off the bone tender. Smoke flavour is subtle and hasn’t overpowered the delicate poultry. Rub flavour is largely confined to the skin.
BEANS: Savoury, not sweet. Mildly spiced tomato based sauce. Low and slow technique provides excellent texture on the beans.
COLESLAW: A combination of green and purple cabbage, with a small amount of shredded carrot. Very creamy and has a noticeable sweetness. On its own, it lacks tanginess, but pairs well with the meats, particularly the pulled pork.
Several other food vendors are present as well including BeaverTails, Tornado Potato, Sno Cones, Ice Cream and a beverage tent serving ice cold beer.
The barbecue teams food service begins at noon.
