Armadillo's

Aussem Aussie

A 15 year veteran of the International BBQ Circuit, Paul "Aussom Aussie" MacKay started competing in BBQ contests in 1988 and after several years he and his father developed their very own traditional Australian fruit based barbecue sauce. Taking on the best Barbeque chefs he came to North America to prove they had a winning formula.

Traditional Australian Barbecue – Fruit based barbecue sauce and we cook with fruit woods (Apple and Cherry)

MoJo's

Mo Jo's Ribshack has been in business 3 years and is owned/operated by the children of Debbie and Jerry Gibson. The Gibson's are owners of Pigfoot BBQ Company. Curt Gibson, Joe Russell and Liz Russell had traveled over 15 years with their parents to festivals and, by request, began their own company three years ago. They run their own show, own recipes and have, on occasion, beat their parents in awards.

10870 Congress Road
West Salem, OH 44287
Phone: (419) 846-7427

Pigfoot

Pigfoot has been in business since 1989. Ribber at Naperville Ribfest for 13 years. Best Ribs 3 years at Naperville and best sauce one year. Best Ribs in Allegheny PA Ribfest 7 years, 4 in a row! Best ribs, best pork, peoples' choice and best sauce at Cedar Rapids BBQ Roundup.

Owned and operated by husband and wife, Jerry and Debbie Gibson. It is Debbie's award winning sauce recipe. They will ship their sauce anywhere in the US and Canada. In every event that they travel to, the Gibson's generously donate a portion of their proceeds to the philanthropy.

Sgt. Oinks

Sgt. Oink’s BBQ Co. has been in business for 11 years. Gary and Teresa Stephens started catering 11 years ago, then decided to hit the circuit and do national rib cookoff’s. We have been doing Rib cookoffs for 9 years now and with our daughter Lisa we have had some great events.

Texas Outlaws

Texas Outlaws BBQ is the current defending 1st place rib champion having won 1st place for two of the last 5 years. We are also the only team in the world to win the coveted Reno, Nevada's Best in the West first place ribs "3 times" and to have our restaurant featured on the National "Food Network TV" channel. Our old fashion approach to BBQ has remained constant, never precooking, always slow cooking using premium meat, spices, sauce and wood. Even when grilling we use lump coal, never gas. We feel our old fashion, labor intensive approach to BBQ has made us a crowd favorite for many years at Rib Fest, but as my grandmother always said, "self brag is half scandal", so we will let you tell us what you think. See you at Rib Fest.

Smokin' Joes