Day five of the Nugget Best in the West Rib Cook Off was once again packed with barbecue enthusiasts from across the nation.
Vendors from around the world plan to serve nearly 300,000 pounds of ribs during the festival.
These vendors secured a spot in this event because they are already some of the best.
Most of them have been competing in the Nugget Rib Cook Off for at least a decade.
They say they keep coming back because it's great for business.
"The Nugget Rib Cook of has really benefited our business because it gives us a very broad exposure here to the west coast and this whole region," says Paul Mackay, Owner of Aussom Aussie Australian BBQ.
"Being the state fair of barbecue, this brings a lot of revenue to our team anyways." says Kristy Bigalk, owner of Just North of Memphis BBQ Team.
"They do such a fantastic job of promoting and bringing the people in, your business is based upon that so the more people that come in, the more we're noted anyway," adds Dennis Carrino, owner of Blazon Bronco BBQ.
These barbecue teams have been coming to the Nugget Rib Cook Off for at least a decade, and they all have a story.Â
"Aussom, Aussie was founded in 1988 all the way in Australia. We've come to compete in the United States every year since," says Mackay.
"This actually is my wife's stand. Blazing bronco was owned by my wife Judy. In fact, that pig that's sitting on the counter is over 27 years old. That was hers and we keep everything in her honor," says Carrino.
They all have their secret recipes that get them into this cook off every year, and every barbecue team is confident that they have the best ribs.
"All barbecue is kind of like fine wine, right? Do you like white, do you like red, do you like champagne. It's such a nuanced taste these days. There's so many profiles, so I think you just have to find your profile," adds Mackay.
"When you bite into it... the hickory, the cherry, apple, anything citrus that I have around. That's what we smoke with and that's what makes a great rib," says Carrino.
