Something big was cooking along the Riverwalk last weekend. Ribfest 88, co-sponsored by the Naperville Exchange Club and WYSY-FM (108) radio station in Aurora, pitted local restaurateurs against chefs from famed rib houses across the world.
The three-day fest, a benefit for Du Page County child abuse prevention programs, drew an estimated 50,000 people.
Full slabs and $1 taster samples were available from 14 rib vendors, as well as roasted corn, ice cream, beer and other cookout cuisine. Anyone who tried six tasters was eligible to vote for best ribs and best sauce.
Among the Chicagoland competitors was Giovanni`s of Berwyn, winner of the 1986 World Invitational Rib Cookoff.
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”These have got to be good. Look at the line,” said one man as he joined the queue for Mischa`s, an Australian ribbery.
The crowd blanketed Rotary Hill, not only to munch but also to enjoy the live music.
Behind the food tents the chefs sweated over the fires. Among their trade secrets were overnight marinades, mesquite, family recipes and even vats of Open Pit.
”We use apple wood and solid charcoal,” said a grillman from Billy Bones B-B-Q in Red Keg, Mich. ”Regular charcoal has clay in it.”
The ballots were tallied and Billy Bones took second place in the best ribs category; Giovanni`s won for best ribs and best sauce.
Obviously, Giovanni`s knew the spice was right.