Hungry rib lovers flock to Grayslake's Downtown Rib Throwdown

Supply quickly exhausted demand Sunday at this year's Downtown Rib Throwdown, to benefit The Oasis, Grayslake's youth center.

A hungry crowd quickly descended on the contestants' offerings, some of which were cleaned out within a couple of hours.

"I ran out in two hours," said Ken Kolman of Ken's Burnt Ends, whose supply of 72 slabs of ribs was quickly depleted.

"After (noon), all of a sudden it was a 40-minute wait in line," said Stephanie Peight of Grayslake, who was one of the lucky early arrivals.

It was all for a good cause, with proceeds benefiting The Oasis, which provides teenagers from Grayslake and surrounding communities a safe and stimulating place to go after school and on weekends.

"We did great," said Joyce Campbell, president and founder of The Oasis. "Unfortunately, we sold out before three (p.m.)."

Campbell said this is the fifth year of the Throwdown. Over the years, the rib event has raised nearly $40,000 for The Oasis.

"The youth center runs 100 percent on donations, so these events are critical," she said. "We wouldn't be open if people didn't support it."

The event is one of five major fundraisers, including a golf outing and a car show.

The heavy turnout was an indication not only of the appetite of the crowd, but also the sunny weather, in marked contrast to the downpour that greeted last year's event. This year, the only thing that was wet was the ribs.

Each team pays $150 to enter, receiving a supply of ribs in exchange. The teams arrive at 5 a.m. and begin cooking the ribs from scratch.

Visitors could choose from two classes of pork ribs, "wet" or "dry."

Nine teams were entered, including Chris Mader's Smoking Tomaders. Mader, a backyard barbecuer from Grayslake, used a Texas-style horizontal smoker and flavored his ribs with apple and hickory. This was his second year competing.

"We're just going through ribs like crazy. We just want to feed the people," he said.

Mader's customers had a bit of a wait, but definitely enjoyed the product.

"These ribs are a '10,'" said Christin Hoekstra of Round Lake. "It's smoky and sweet and I like the vinegary sauce."

Kolman, who has taken top honors in the past, said he comes back because, "It's a good fundraiser for the kids over at the youth center."

He said his train smoker is called an Iron Horse barbecue.

"It does a good job with ribs and chicken," the Hainesville resident said.