Competition and ribs heat up at Rib Fest

Scott Lambourne, head chef at 22 Below, said his sauce with a "little bit of sweet, little bit of heat' is what makes the Grand Haven restaurant's ribs unique. Anthony Gonnella, chef at Anthony's Kicked Up Catering, said the dry rub and hardwood smoke with Michigan applewood puts his ribs ahead. Ed Walker of Ed N Pats Smokehouse BBQ said hard maple wood is the right kind to give his ribs a natural flavor.
Lydia Coutré
Jun 1, 2011


Lisa Lavoie, a bartender and server for Famous Dave’s, said the restaurant’s large and meaty ribs put them on top of the competition.

Whatever ribs people were looking for, they found them in downtown Grand Haven on Saturday. Barbecued hands, thick smoke, the smell of a cookout and none of the feared rain filled First Street for the Veterans of Foreign Wars’ sixth annual Rib Fest.

“This started out as a fundraiser for Ward-Goff Scholarship Fund, which was named after Roger Ward and Richard Goff Jr. — two local veterans that were killed in Vietnam,” said Sam Young, commander of VFW Post 2326.

A portion of the proceeds from this year’s festival will help buy Sgt. Jason Regis a service dog.

To read more of this story, see today’s print edition of the Grand Haven Tribune.

Watch for a video and photo gallery from the event posted here later today.


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