Eating at Chicago Ribfest 2023
It was a hot, sunny afternoon on the third and final day of Chicago 23rd Ribfest. In the Northcenter Neighborhood, people flocked to enjoy ribs and other meaty delights from over 20 vendors, live band music, and the company of friends.
As one would expect, the ambience was filled with hunger and enthusiasm, as each food stand proudly showcased their meat being cooked for all to gaze upon. Every vender proudly decorated their stands with previously garnered meat championships. Needless to say, being able indulge in some delectable ribs was the order for the day.
Given the various options available, it was only natural that I explore and see which ribs can fill make my eyes sparkle and stomach growl. The first taste of the afternoon was Austin’s Texas Lightning. For 60 year, The group has done everything everything from catering to competitive cooking. I ate the sampler ribs to get a general sense of their style and quality of cooking. After taking a few bites, one can say that Austin knows how to cook ribs. Not burned or undercooked. The ribs were had a slight bite to them but well within enjoyable reason. However, the ribs were on the dryer side, which may put off some people depending on how you consider eating meat. It is also worth noting I added spicy barbecue sauce, but the dryness will still there. Overall, a decent choice to sink your teeth in.
For the second part of my exploration, I had a bit of the opposite experience. Hailing from no other than Australia, Aussom Aussie provides a slightly different taste to ribs that perhaps will perhaps intrigue some Americans.
Unsurprisingly, that is just what Aussom Aussie set out to do. The barbecue company has been competing in the United States against other in order to put the name of Australian barbecue on the table of respect.
As with Austin’s Texas Lightning, I got the rib sampler and added spicy sauce to the ribs. Immediately, there is a great difference in texture with Aussom Aussie. The rib was moister and softer on the inside, similar to that of cooked chicken. Because of this texture, Aussom’s ribs were very easily chewable. But once more comes the debatable part. While the textures are interesting, one can see that perhaps the rib loses of bit of body on the taste.
Nevertheless, the sauce makes up for it by being spicier and more than the last. If one were to choice between Austin’s Texas Lightning and Aussom Aussie, the latter edges out because of the sauce. Without the sauce, it’s probably an even match between the two.
After enjoying all the food, I walked a bit to intake everything before leaving the festival. I stopped to look at some of the clothing and artisan jewelry being sold as well. Needless to say there was much to taste and see. It was unfortunate not being able to taste every rib, though few do. Despite that, Ribfest managed to provide an alternative experience to eating ribs, with the various styles, and that is all one could ask for.
