Hog farmers all over the fairgrounds were firing up grills, cooking pork ribs, pork chops and pulled pork sandwiches.
I sat down with farmer Dennis Gienger, who was busy slicing hot-off-the-grill, crispy-yet-moist, BBQ ribs.
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The secret to cooking ribs, he said, "is not overcooking them, pulling them off at 145 degrees." Everyone around him was using an instant-read meat thermometer. "If you take them up to 160 or 180 (degrees), you're going to start drying them out."
I was stunned by the full flavor of the ribs (see my reaction in the video) and Gienger admitted all the meat was seasoned with locally owned Cookie's Flavor Enhancer. "That is our secret ingredient," he said.