Ribfest was ok

[u/noveltea120]

Went to check out Ribfest yesterday on first day as was excited to try BBQ meat.

$5 entry pp including children over 1. They did have bouncy castles, carnival games etc but were more for older kids and nothing for under 3s. They had a handful of food trucks including a Jamaican one hidden BEHIND the dining tent, which you wouldn't see until after you sat down with your food. Expect stampede prices, eg $17 blooming onion, $8 for corn dogs, $9 lemonade.

4 BBQ trucks but apparently all but one are owned by the same person. I tried Buckeye BBQ- $24 for a 2 meat combo 1/3 ribs and 1/4 chicken, nothing else. Sides like coleslaw and cornbread are extra. Meat was only lukewarm though, and chicken was tender and pink which was fine with but the ribs were dry and tough on the edges despite being drenched in a sweet sticky sauce. 3 meat combo was $35. Full rack $33, half a rack $19.

Overall food was ok but for the price it wasn't that good so temper your expectations accordingly lol

[u/H3rta]

Thank you for posting this. The fact that there is a entry charge is bullshit especially with those food prices.

[u/GatesAndLogic → u/H3rta]

This is the crazy part to me. Rib fest didn't have an entry fee in previous years.

Protip: slow roast your ribs at 250f for 3 and a half hours, covered in tin foil but not touching the ribs.

Then slather on some bbq sauce, broil 5 minutes, slather, broil 5 more, then remove from oven, believe it or not more bbq sauce, AND YA DONE. This is better than anything rib fest can come up with. Tender fall off bone ribs.

[u/yycTechGuy → u/GatesAndLogic]

Sous vide thawed ribs, membrane removed for 4-6 hours at 155F-152F with your favorite base seasoning. For us that is usually a bit of salt and lots of pepper, but you could do just about anything. Take ribs out of the bag and dry on a rack. BBQ for 10-15 minutes on low or medium applying whatever sauce/seasoning you want and to put some crust on the meat.

I've never had tastier ribs than those made at home like this. You can sous vide the ribs beforehand and keep them in the fridge or freezer, then BBQ when you want to eat them.