Grills fired up at 11 a.m. Wednesday to start the 24th Annual Best in the West Nugget Rib Cook-Off.
More than 120 tons of ribs are being prepared for this week's festivities.
A large chunk of that is coming from the Chicago BBQ Company, which has been here 24 straight years. They participate in 16 other cook-offs each year as well. The owner says here in Reno-Sparks, it's obvious we love our ribs.
"I do one in Boston, I do one in Connecticut, and I've done one in Phoenix this year," says Tom Ferguson. "Nothing tops this."
Plenty of hungry people were walking around Victorian Square testing out the food.
"These are tender ribs," says Mark Boivin. "As you can see from all around my face and my shirt that I've spilled all over. They're tender ribs."
No one was a bigger mess than the competitors from Major League Eating. They were all trying to take home the title at the World Rib Eating Championships.
No surprise, the winner again this year was Joey Chestnut. He polished off 8 pounds of ribs in 12 minutes.
"You have to get the meat off the bone and get into a rhythm," he says. "I got into a pretty good rhythm with drinking water. Taking off enough meat and using my hands to get the meat off."
There is no right or wrong way to eat a rib, and everyone has their own style.
"The best way to eat a rib is very sloppily," says Ferguson. "So, you just put it in your mouth and you eat it, and go like this and get sauce all over you."
The cook-off begins at 11 a.m. each morning and runs through Monday.
Written by Adam Rasmussen
