With the summer sun out in full force, the people of Timmins can finally forget about the long, cruel, and bitterly cold winter.
And is there a more quintessential summertime activity than barbecuing?
Perhaps there is, but this weekend is all about the sweet smoky scent of sizzling ribs at Rotary Rib Fest 2014 in Timmins.
This year, the event has changed locations to Participark, beside the Mattagami River.
With three award-winning barbecue teams cooking up delights, we decided to gain some insight as to what makes the best ribs.
The competitors are profiled here:
Fat Albert's BBQ Pit
Based out of London, Ontario, Fat Albert’s team have been involved in Rib competitions for the last three years.
Their ribs are slow smoked for four hours, until perfectly tender and finished on the grill to caramelize the sauce.
So what is their secret?
“Love. If you don’t have love and attention to detail, you won’t have great ribs” says BBQ Master Shannin.
They use a three wood blend, comprised mostly of hickory with some apple wood and cherry wood for depth of flavour.
Fat Albert’s BBQ sauce is available for purchase.
You can pick up a bottle for $6 dollars or two bottles for $10.
Jack the Ribber
Also based out of London, Jack the Ribber is a familiar sight at Rotary Rib Fest.
The 2010 winner of Best Chicken Sauce in Timmins has been involved in competitions for the past 18 years.
Their method is smoking beef ribs for four hours, pork ribs for three-and-a-half hours, and beef brisket smokes for six hours.
Jack’s BBQ Master Randy Austin says there are four very important elements to great ribs.
“Rub. Wood. Grill. Sauce. These are all crucial”
As for as his preferred cut of ribs, “Fall off the bone. If you can pick it up and it doesn’t fall off the bone, go somewhere else.”
Jack the Ribber uses a blend of hickory, apple and cherry wood for their meats.
You can take home a jar of Jack’s famous rub blends for $11, or two for $20.
Their sauce is available for $6 a bottle or two for $10.
Railroad Ribs
Based out of Locust Hill, Ontario (near Markham) Railroad Ribs is in their second year of competition.
They exclusively use fruit woods, Apple, Cherry and Orange for their barbecue.
The ribs are smoked for four hours, sauced and finished on the grill to achieve a caramelized texture.
Railroad’s BBQ Master John Kasias says there is really only one secret.
“Time. It’s really about time.”
Kasias says his favourite cut is side ribs.
“Side ribs are better than Baby Backs. They have good marbling, good fat, and a lot more meat on the bones.”
Railroad Ribs’ BBQ sauce is available for purchase, $10 gets you a one-litre jar.
With experienced and passionate crews at all three Barbecue stations, you really can’t go wrong.
Each have their own well crafted flavour.
Samples of the sauces are available upon request.
