WANT TO GO?
15th annual Ribfest
WHERE: Across from Dow Chemical, MacCorkle Avenue, South Charleston
WHEN: 4 to 10:30 p.m. Thursday, 11 a.m. to 2 p.m. and 4 to 11 p.m. Friday, 11 a.m. to 11 p.m. Saturday and 11 a.m. to 8 p.m. Sunday
COST: Adults $5, children 6-12 $2 (includes free carnival ride), children 5 and under free. (Food not included in price.)
INFO: 304-444-2921 or www.charlestonwvribfest.com
CHARLESTON, W.Va. -- The 15th annual Ribfest returns to South Charleston this weekend with a feast of smoked and barbecued delights, some good music and more. Who will be the best of the best is anyone's guess (though Carolina Rib King has won the past several years), but there will be plenty of contenders, including the Jack on the Bone International Rib Team. Gazz called up the team's Dan Amstutz talk about competitive barbecue and what makes its sauce so special.
Q: How long have you been doing this?
A: We've had the Jack Daniels Jack on the Bone ribs for about 22 years now. We got permission from Jack Daniels to say our sauce is made with Jack Daniels. We can't call it Jack Daniels sauce because there's copyright and all.
But since then, we've been to hundreds of events. We just recently left Burlington, which is just a little bit south of Toronto. We won second place best ribs in Canada. We won first last year. It's a big thing. The contest is invitation only, and it's the biggest burn off [contest] in Canada.