Heinz Field Rib Fest returns along with Trib taste test
Smoke from racks and racks of barbecue ribs filled the North Shore air once again.
Chefs slathered sauce on slabs of meat – from mild to thermo nuclear – outside of Heinz Field Thursday on Pittsburgh’s North Shore.
Side dishes of coleslaw, baked beans, greens, macaroni and cornbread were served to customers as lines started to form by each of the 15 rib vendors.
Fresh corn on the cob still in the husks, ice-cold lemonade and sweet tea, tasty funnel cakes, fudge and ice cream stands complement the barbecue ribs, chicken and pulled pork.
After missing last year because of the pandemic, the annual Heinz Field Kickoff and Rib Festival opened Thursday. The event continues Friday, Saturday and Sunday and ends on Labor Day.
“We are happy to be back in the ‘black and yellow,’ ” said Duanne “Big Baby” Luckett, who handles social media for Cowboys BBQ from Fort Worth, Texas, which has been part of the event for 25 years.
“Look where we are,” he said. “Right in the middle across from the stadium. We love coming to Pittsburgh. There is nothing else like this festival anywhere else.”
Rib vendors are competing for the title of the best. They’ve been on site since early in the week setting up and smoking racks and racks and racks of St. Louis-style ribs, a meatier rib, each garnished with their signature blend of rubs and sauce.
In previous years, more than 60,000 pounds of ribs will be sold during the festival. Attendance has topped 100,000.
Back to defend its 2019 championship is Fine Smoke BBQ from Columbus, Ohio. Co-owners Adam Reighley and Dave Snyder won best sauce — made with bourbon — and best ribs in 2019.
This is the second year the Trib sampled ribs from five vendors.
Second place in 2019 was Carolina Rib King from Spartanburg, S.C., which has been involved since the event was held at the former Three Rivers Stadium. Owner Solomon Williams said the rib fest is one of the final events of the rib-cooking season and signifies the end of summer. He uses 200-250 cases of ribs over the five days.
Hank “The Tank” Marshall, of Mobile, Ala., was standing outside After Hours Barbecue from Orville, Ohio, a newcomer to the rib fest. Marshall helped Off The Bone BBQ, from Winchester, Ohio, in past years. He decided to help build up After Hours’ presence this year. Its sauce has a “little jam and jelly in it,” Marshall said, and “you can taste the sweetness.”
“I said, ‘You know what, my work here is done,’ ” Marshall said to Off The Bone. “I love competition. I love trying to build things up. I took a liking to (After Hours) so one day I said, ‘You know what, let’s do it.’ I’ve been giving them little tips and pointers, not that they need any. I told them let’s ball. “
Marshall said the barbecue rib circuit is like a family.
That family atmosphere is felt at Bad Azz BBQ of Pittsburgh’s South Side, the defending People’s Choice Award winner. Chef Marven Khalid said he enjoys seeing all of the “beautiful food and welcomes the competition.”
Bad Azz, owned by Stacy Bradley, was the first female and first locally owned winner of best ribs and best sauce in 2014. Bad Azz makes one sauce.
“Only four people know the recipe, so we don’t travel together,” Bradley said. “It’s sweet with a little bit of a kick.”
For “a lot of kick,” the thermo nuclear sauce is available at Johnson’s BBQ from Norfolk, Va.
“It is the hottest,” owner Dan Johnson said. “People love to challenge themselves with this sauce. It creates memories, painful memories. I love the Heinz Field Rib Fest because the people of Pittsburgh support us and they support their sports teams. It’s such a fun weekend.”
Attendees can vote for their favorite via text this year at 412-218-3063.
JoAnne Klimovich Harrop is a TribLive reporter covering the region's diverse culinary scene and unique homes. She writes features about interesting people. The Edward R. Murrow award-winning journalist began her career as a sports reporter. She has been with the Trib for 26 years and is the author of "A Daughter's Promise." She can be reached at jharrop@triblive.com.
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