Saturday, July 16, 2011
NILES
What makes one barbecued rib stand out from the others? At the Eastwood Rib Fest, people lining up to purchase the sauce-covered, smoky-flavored slabs of meat Saturday knew exactly what they wanted with their first bite.
“It’s got to have a spicy and sweet sauce and be nice and meaty,” said Dawn Harrison, North Lima, who said she was attending her first rib fest at the mall.
“I don’t want anything that is overcooked or a bone I have to gnaw on to get the meat.”
The four-day rib fest, formerly the Mahoning Valley Rib Burnoff, has been a fixture outside Eastwood Mall for 27 years and continues Sunday.
For the complete story, read Sunday's Vindicator or Vindy.com.