Tips for attending the 15th annual Capital City Ribfest

Tips for attending the 15th annual Capital City Ribfest
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Ribfest kicks off today. Here are some tips and tricks to navigate the pork paradise. (PhotoSpin)

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15th annual Nebraska Pork Producers Capital City Ribfest

When: 11 a.m. to midnight Thursday-Saturday; 11 a.m. to 3 p.m. Sunday

Where: Downtown Lincoln on N Street, Centennial Mall and the grounds of Pershing Center.

Admission: $4 for adults; free for kids 11 and under. Free admission from 11 a.m. to 2 p.m. Thursday and Friday. Suggested admission: a can of food for the Food Bank of Lincoln.

* Wristbands are required to drink alcoholic beverages. No wristbands will be issued without proper I.D.

Barbecue providers

* Texas Rib Rangers, Denton, Texas

* Johnson's BBQ, Chesapeake, Va.

* Willingham's BBQ, Memphis, Tenn.

* Porky N' Beans, Port St. Lucie, Fla.

* Desperado's BBQ & Rib Co., Hinckley, Ohio

* Howling Coyote Southwestern BBQ, Chicago

* Aussom Aussie, Sydney, Australia

Ribfest sound stage schedule

Bands, times and activities are subject to change

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Here are some tips on how to get around, what to eat and who to hear at the 15th annual Nebraska Pork Producers Capital City Ribfest, which kicked off on Thursday:

When to go

To avoid long lines for food on Friday, try going to Ribfest after the noon-hour rush and before 6 p.m. when the evening crowds start arriving.

Lines on Saturday are generally the shortest in the midafternoon as well. Sunday is the slowest day at Ribfest and lines are rarely long. But get there early, because most of the cookers are out of ribs before the 3 p.m. closing time.

The biggest Ribfest crowds are on Friday and Saturday evenings.

Now for the food

If you're going with a group, buy ribs from multiple cookers and share. You'll find some you really like. There's not a bad cooker in the bunch.

If you like sweet, head for Aussom Aussie, which uses apple wood and has a fruit-based sauce.

If you're looking for the most unusual ribs, try Willingham's BBQ, which uses a dry rub with no sauce.

If you don't want the St. Louis-style pork ribs, options abound. All of the cookers have sandwiches. Porky N' Beans does some beef ribs, which are really different. Aussom Aussie, of course, has shrimp on the barbie.

If you're brave, get Dan Johnson of Johnson's BBQ to serve you up some ribs with his "thermonuclear" sauce. It's so hot, it once dropped a Journal Star intern to his knees.

If you're not-so-brave, it's a good idea to sample the sauces. They all have at least two.

If you're into barbecue, stay away from the side dishes, funnel cakes, deep-fried Twinkies, etc. They only fill you up and prevent the eating of more pork. If, on the other hand, you're not a meat-eating fiend, go for the sides and sweet stuff.

As for drinks, get one before you get your food, so you can drink while you're standing in line. Avoid sugar overload by staying away from sodas, which only add to the sugars in the barbecue sauces.

As for the music

Friday is country night with Hayseed Cowboys, Blackwater and the Chad Lee Band.

Saturday will feature two of Lincoln's top cover bands, The Cronin Brothers and D*Funk.

Copyright 2012 JournalStar.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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