The Best in the West Rib Cook-Off brings in the crowds every year.

Joe Alexander, the owner of Rasta Joe's BBQ, has been in the business for 35 years now, and he knows well what the weekend has in store.

So, we asked him what the numbers look like every year.

"So, say you did 100 cases; there are 20 slabs to a case. That would be 2,000 slabs. That's a lot of pork, plus the beef, plus the pork butts, plus the chicken and the chicken quarters," he said.

The rush of customers on the weekend isn't for the weak.

"It's crazy out here," he said. "You can't even walk in the streets."

But the customers tell us that even though the lines can be long, the juicy reward is worth it.

"I will say Porky Chicks is really good, and I recommend trying it while you're here," said rib taster Bryan Heath.

The grill masters also have to prepare to be over their hot grills for the duration of the weekend, but how are they preparing?

L.J. Spikes, the grill master at Butch's Smack Your Lips BBQ, explains his process.

"Once the body gets warmed up, you know, a Red Bull and a couple of churros from down the way, yeah, we get warmed up and we're feeling pretty good," he said. "I learned from the best. Shout out to Tony Washington, and he taught me well, and I feel real good out here. I miss him, but yeah, really good."

Sam Wesson, the grill master for Rasta Joe's, tells us, "When the business comes, you just have to throw more slabs on the grill and try to keep up and just go with the flow."

He says it's all about the senses. "You know, if there's not smoke happening, then no one's going to come. You have to create the vibes, and that starts with the music and the smells."

Spikes goes on to say it's all about connecting with the customer. "I like watching people walk away with that smile, smacking their lips. It's an excellent shock for me, so when we come here and see all the people happy and see our line across the street, oh, we love it."

Wesson says, "People see the energy, and if they see that you're having fun doing it or if you're like, 'Oh, this is another job.' And so, it's all about creating those vibes. That's really what helps you win the competition, I think."

But every grill master needs a little break here and there.

Spikes tells us his favorite part of his breaks: "Uh, in the shade, laughs, no, not working too hard, but yeah, once again, slinging these Dino ribs, you know, being out here with the family. This is family, it's a family thing, so I love it."

So when you hear the iconic words "hot ones!" you know you're getting a fresh slab of ribs ready to eat right off the grill.