Ribfest satisfies appetites for barbecue

By Justin Sibbet - Lethbridge Herald Local Journalism Initiative Reporter on August 23, 2023.

The smell of cooked meats, barbecue sauces and other fantastic foods filled the air as Ribfest returned bigger than ever to Lethbridge.
Those in the city were treated to what some people consider the greatest version of Ribfest in Canada, beating out all 17 other cities.
Organized by the Rotary Club of Lethbridge, Ribfest has seen its fair share of change and challenges over its first five iterations because of the pandemic.
However, this year saw the most expansive edition of the festival as four world renowned barbecuing businesses showed off their style and flavour while several other companies supported them.
Nick Nicolacopoulos, Ribfest chair and fundraising chair for the Rotary Club of Lethbridge, says the community creates a truly unique experience during this event, raising Lethbridge to top status.
“These guys travel all across Canada. Fort McMurray is Number Two, we’re always Number One,” said Nicolacopoulos.
The success of Ribfest is also beneficial to the local economy and the spirit of community within the city, says Nicolacopoulos.
“(Ribfest employees) all rent hotel rooms, they’re eating at restaurants,” said Nicolacopoulos. “It does help the local economy as well, but I think more so than anything it’s a great community event.”
He says the pandemic dampened the style of Ribfest, but the mood was still electric and it is great to see the event return to its roots.
“Two years of COVID, couldn’t go out, couldn’t do this or that,” said Nicolacopoulos. “We had these guys here during COVID in a drive-thru fashion … This year we’re all walk up and sit in, right back to the traditional way.”
Ribfest is nothing without the ribs, of course, and the four companies had representatives and recipes from across North America.
Haeven Bonter, a griller with Buckeye BBQ, is from St. Louis — where his company is also headquartered.
Bonter says his company’s Missouri-style barbecue drives their success during events like Ribfest.
“What’s unique about us and our rig is that our rub that we use is a special recipe that originates from St. Louis,” said Bonter. “As well, our sauce is very original.”
He notes how the actual preparation of the meat is comparable to any standard smoker method.
“We smoke our ribs for about two-and-a -half hours; our brisket and pulled pork gets grilled for about 12,” said Bonter.
Manager of Blazin BBQ, Kreig Rowe, says his business prepares their meat in a unique way to ensure the best flavour possible.
“It’s low and slow — we cook for the masses,” said Rowe. “So you try to get in there and make sure each one has a good look because if you don’t, you get overlap and I find that I don’t like the look of them.”
His 18-year career in the barbecue industry has shown him the proper techniques to ensure a powerful flavour for his product.
“We use apple or cherry wood and once we get to a certain point in our smoke, I just spread them out so they’re all getting the same amount of smoke,” said Rowe.
He says his ribs are smoked for three to four hours before they are coated in a sweet heat sauce.
“We use our M-11 choice sauce, our Blazin BBQ sauce. It’s the choice for us,” said Rowe.
The food is evidently good, as one attendee of Ribfest says he is a repeat customer and that will not change any time soon.
Kaden Emes has been coming to Ribfest for the past few years for a variety of reason, not the east of which is the quality of the food on offer.
“Great atmosphere, great food honestly, it’s been really good the last few years,” said Emes.
He says he looks forward to trying the brisket most of all, though all foods deserve at least a look.
“My mom makes brisket too, but this stuff is really good in general,” said Emes. “The sauce as well, any good sauce will always kick it over the top.”
While food is priority, Emes says the incredible staff creates a lasting impact on the memories of Ribfest.
It’s great to see the energy and the passion with all the cooks as well, it’s just really good,” said Emes.
When it comes to employee satisfaction, Bonter says the summer of travelling is a perfect fit for college students or seasonal employees, such as himself.
“It’s amazing, it’s lots of fun, lots of experiences,” said Bonter. “I’d recommend it for any young person.”
He also agrees with Nicolacopoulos about Lethbridge being the best stop on the calendar during his Canadian tour.
“Lethbridge is one of our best shows out of the entire year. It’s usually a great turnout, we have lots of big crowds, lots of great energy,” said Bonter. “Lethbridge always seems to come out.”
Ribfest continues in Alberta this coming weekend with a stop in Medicine Hat.

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