‘ WWE GOT THE BEST BONES’

So claims the Carolina Rib King. But there’ll be 7 other challengers at the Wild Rib Cook-Off and Music Festival.

PREVIEW by Dave Richards Staff writer

Dave Richards can be reached at 870-1703 or by email at dave.richards@timesnews.com.

It’s good to be the Carolina Rib King. Especially when you arrive in Erie on a blazing, bluesky day with new trophies to show off.

Solomon M. Williams, aka the Carolina Rib King, swept the best ribs and best sauce awards during Memorial Day weekend at the Great American Rib Cook-Off in Cleveland.
“I won two big trophies and two big checks,” Williams said with a smile. “Big weekend.”

Like his fellow ribbers, he hopes for another big one in Erie. Eight rib teams occupy downtown Erie for the 16th annual Wild Rib Cook-Off and Music Festival, which continues today through Saturday at Perry Square.

The event, which features live music each day, drew approximately 50,000 visitors a year ago. One VIP plans on returning — Erie Mayor Joe Sinnott.

“It’s our first major downtown event, and I’m looking forward to it being a good one, as it has in the past,” said Sinnott. “It’s a nice event for downtown, and it coincides this year with the downtown convention.”

What’s especially nice for ribbers is the location of the event. It’s downtown in the shade.
“Everyone’s already down here, doing lunch,” Williams said. “You don’t have to travel into town. You’re already here.”

“We looked forward more to coming here than we did Cleveland because of the atmosphere and the park,” added Jerry Gibson of Pig Foot BBQ Company.

Sgt. Oinks BBQ Co., the 2005 winner for best ribs, returns to defend his title. Also back, for the first time in several years: Aussom Aussie Australian Barbecue Company, based in Pittsburgh.

“The people in Erie do love their ribs,” said Paul Mckay of Aussom Aussie. “It’ll be fun to come back and see how we fare.”

RIB TEAMS TRAVEL FROM CITY TO city, spreading the love and barbecue sauce. They compete for prizes but also simply hope to sell as many ribs and products as possible. That can get sticky.

Bad weather, an electrical short, high gas prices — any of these can make it hard, says Gibson, who coowns Pig Foot with his wife, Debbie. He says it takes $250 to fill up his Ford Dooley.

“This is a real touchy thing,” Gibson said. “You can go out and make a couple dollars. Or you can lose a lot of money on a weekend if you didn’t have electricity and your food went bad, or people didn’t buy and you couldn’t keep the rest cold enough to save for another show.”

Gibson has hit the rib circuit since 1982, making him — along with Chicago Barbeque Company’s Tom Ferguson — one of the longest running competitors. Business is up and down. Pig Foot nearly filed bankruptcy in 1992.

“It was tough, but we survived,” he said. “We won the national championship in 1993, and it’s been very good for us ever since.”

Gibson loves cooking ribs, but you won’t find him eating them. Carolina Rib King, on the other hand, still chomps ’em down.

“If you can’t eat your own ribs, you don’t need to sell them to nobody,” he said. “We still love them. We got the best bones. Barbecue is in our blood. We’re from South Carolina.”
Every rib team serves up something distinct. For Aussom Aussie, it’s a fruit-based barbecue sauce, developed in Australia, where tomatoes can be in short supply. Pig Foot prides itself on the “meatiest and tenderest ribs” by slow-cooking them for more than eight hours.
Carolina Rib King Williams was a little coy about what’s made the difference for so far in 2006. He’s won several awards, in addition to Cleveland’s big sweep.

“I think the key is the molasses is not too tart, not all sweet. It’s just a lot of stuff coming together. And when it hits the rib, boom — the Greatest Ribs in American trophy will be awarded to you.”

Other participating ribbers include Smokin’ Joe’s from Columbus, Ohio; Smokin’ Joe’s Hog Wild from Mansfield, Ohio; and Erie’s All American Catering. Each day features a different musical focus. Wild Rib Cook-Off and Music Festival will be held today, Friday, and Saturday at Perry Square.