This weekend's Muncie RibFest will bring thousands of rib fans to downtown Muncie, including chefs determined to show off their best - and often secret - recipes, one organizer said.
Between 4,000 and 5,000 people are expected on Walnut Street, which will be blocked off from Jackson Street to the roundabout for the event Saturday and Sunday, Cheryl Crowder, the event's director, said.
"It's classic American cuisine, for one thing," she said, explaining the event's continuing popularity since it began in the 1990s.
"I also think that if you talk to anybody who does ribs, everybody feels like they have the best ribs," she said. "And it's always a secret recipe. I think that makes it highly competitive."
The contest is sponsored by Lohody Meats. A panel of seven judges picks the tastiest entries using a 40-point system based on flavor, texture, sauce and appearance.
The competitors include restaurants like Damon's, winner of the contest the past two years. Manager Ben Daily said he will enter his St. Louis and baby-back style ribs.
Preparing them "is a slow-cooking process," Daily said. He said the meat is first smoked, grilled and then doused with the restaurant's private barbecue sauce.
Daily will be joined by other restaurants, caterers and individual barbecue chefs. Along with the meat, other vendors will have corn-on-the-cob, ice cream and similar summer fare.
RibFest features 32 bands on four stages, along with new attractions this year including a classic car show on Saturday night and remote-control car races all-day Saturday, sponsored by Toys Forever.
Along with all the entertainment, the festival offers a chance for people to sample new barbecue techniques.
"People want to taste all those different flavors," Crowder said. "There are so many variations on ribs that you can try a lot of different kinds and come away with totally different experiences."
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