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updated: 7/13/2013 5:18 PM

Rib fans flock to Lake in the Hills Rockin' Ribfest

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  • Jeff Rosinski goes for the Texas Outlaws ribs.

       Jeff Rosinski goes for the Texas Outlaws ribs.
    JOE LEWNARD | Staff Photographer

  • Slabs of ribs are prepared at the Mojo's Ribshack tent.

       Slabs of ribs are prepared at the Mojo's Ribshack tent.
    JOE LEWNARD | Staff Photographer

  • Sean Hockman of Mojo's Ribshack, from Diamond, Ohio, prepares slabs of ribs in Sunset Park on Saturday.

       Sean Hockman of Mojo's Ribshack, from Diamond, Ohio, prepares slabs of ribs in Sunset Park on Saturday.
    JOE LEWNARD | Staff Photographer

  • Trophies won at nationwide ribs competitions decorate the areas in front of vendor's tents.

       Trophies won at nationwide ribs competitions decorate the areas in front of vendor's tents.
    JOE LEWNARD | Staff Photographer

  • David Richie of Lake in the Hills views the pulled pork dinner he purchased at the Mojo's Ribshack tent.

       David Richie of Lake in the Hills views the pulled pork dinner he purchased at the Mojo's Ribshack tent.
    JOE LEWNARD | Staff Photographer

  • Ron Godsey uses a twin-headed brush to cover slabs of ribs with barbecue sauce at the Texas Outlaws tent. Texas Outlaws is from Elizabethtown, Ky.

       Ron Godsey uses a twin-headed brush to cover slabs of ribs with barbecue sauce at the Texas Outlaws tent. Texas Outlaws is from Elizabethtown, Ky.
    JOE LEWNARD | Staff Photographer

 
 

With eight barbecue vendors to choose from, Jeff Rosinski says he goes by past experience to make his selection at the eighth-annual Rockin' Ribfest in Sunset Park in Lake in the Hills.

"I've been coming here every year, so I know what I like," the Lake in the Hills man says as he sits down in the shade of the tent with a slab of ribs from the Texas Outlaws booth. "But then, it's always interesting to try new ones."

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The four-day event runs through Sunday, and on the final day, amateurs will compete for first-, second- and third-place awards in the Lip Smackin' Barbeque Smack Down Community Cook-off.

Steve Swanson, a volunteer coordinator from the Rotary Club, says 10 teams have signed up for Sunday's event.

"At nine o'clock they're going to present uncooked, unseasoned ribs," Swanson said. "Then let the games begin."

The fest continues from 11:30 a.m.to 7 p.m. Sunday. Admission is $5; free for children 12 and younger and active military members.

Swanson added that the winner will receive a trophy and be able to claim bragging rights going into next year's competition.

David Richie, who lives two blocks away from the park, has attended the event every day since it opened. He goes to a different booth each day, but he prefers pulled pork instead of ribs.

On Saturday, he was in line at Mojo's Ribshack, and he usually asks the server to make sure the liquid is drained from the meat before placing it on the roll.

"I've been partial to dry pulled pork, but this year I'm branching out," Richie says with a smile. "It's a big step for me."

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