2009 BBQ Vendors |
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MoJo's Ribshack
Mo Jo's Ribshack has been in business 3 years and is owned/operated by the children of Debbie and Jerry Gibson. The Gibson's are owners of Pigfoot BBQ Company. Curt Gibson, Joe Russell and Liz Russell had traveled over 15 years with their parents to festivals and, by request, began their own company three years ago. They run their own show, own recipes and have, on occasion, beat their parents in awards. |
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Pigfoot BBQ Company
Pigfoot BBQ Co. is owned by Jerry & Debbie Gibson. They started in rib Cook-Offs in 1982 in Cleveland, Ohio at the National Rib Cook-Off, which was the first Rib Cook-Off as we know them now. After owning a pizza & rib restaurant, they went professionally into rib competitions in 1989. We’ve traveled the country from Florida to Toronto (in the Skydome), as far west as St. Louis and as far east as Boston. Along the way, they have won over 250 Awards for Best Ribs and Sauce. Including 7 time winner of People’s Choice Award in Cedar Rapids, Iowa, Best ribs & Sauce National Ribfest, Naperville, Illinois, Peoples Choice Greatest Ribs in America, Cleveland, Ohio Best Sauce & Ribs Twincities Ribfest, Best Ribs in Ohio 6 years straight and many more awards.
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Sgt. Oink's Pit BBQ
Two time St. Germain Cookoff winner and defending champion. Specializes in slow smoked ribs with custom made rib rub and pulled pork with our own personal seasoning. All this is finalized with the special wood used in the smoker. We use Black Jack oak. It has a unique flavor and does wonders to the flavor of the meats. We also have our own unique sauces. We have 3 types (Dixie Sweet, Old # 4(which is a smoky molasses flavor) and the Mild but Wild.
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Texas Outlaw BBQ
Texas Outlaws BBQ is the only team in the world to win the coveted Reno, Nevada's Best in the West first place ribs "3 times" and to have our restaurant featured on the National "Food Network TV" channel. Our old fashion approach to BBQ has remained constant, never precooking, always slow cooking using premium meat, spices, sauce and wood. Even when grilling we use lump coal, never gas. We feel our old fashion, labor intensive approach to BBQ has made us a crowd favorite for many years at Rib Fest, but as my grandmother always said, "self brag is half scandal", so we will let you tell us what you think.
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2009 Other Vendors |
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More information coming soon! |
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