It might not be the first nor last, but BBQ Ribfest is among the most notable summer festivals at Headwaters Park.

Entering its 27th year, the festival returns Thursday, June 13, to Sunday, June 16, serving up some of the best barbecue in the country plus music, drinks, and children’s activities.

To sauce or not to sauce

Each year, nearly 40,000 people come through the gate at Ribfest, bringing appetites with them.

“We’re doing 20 tons of it,” co-founder Mark Chappuis said of the meat destined to hit the grills and smokers. “Even these barbecue guys are so impressed with Fort Wayne. The crowd is mellow, everyone’s having a good time. You have some ribs and couple cold brews and kick back to blues music.”

There will be seven ribmasters at this year’s festival, including Ohio’s After Hours and Pigfoot; Cowboys of Texas; Porky Chicks of Arkansas; Big Boned BBQ and Carolina Rib King of South Carolina; and our very own Timmy’s of Huntertown.

“A lot of those guys have won awards all over the country, and another thing is you have an opportunity to try distinct barbecue from different parts of the country,” Chappuis said about the festival’s draw. “Texas barbecue is a whole lot different than the vinegar-based South Carolina barbecue.”

The sauces might be different, but do not be afraid to eat those succulent meats without them. For many, the dry rub is all you need when coupled with the smoky meat.

“They all put out 5-gallon vats of barbecue sauces,” Chappuis said, noting there will also be vendors selling sauce. “They have pretty funny names for them. There’s Sissy Sauce, which is obviously the mild, then there’s the kick-your-butt sauce like the XXX Devil’s Spit. They kind of warn you. 

“You can add a lot of sauce, but those guys get frustrated sometimes because they say the ribs are so good with just the rub that you ought to think about taking a bite or two with just the way they make them.”

Diverse musical acts

Once you get your plate of ribs, brisket, pulled pork, chicken, or a combo of them all, you’ll want to head over to the pavilion where the music will be jumping.

While the festival is free every day until 5:30 p.m., the evening $5 cost to see the music will be well worth it with local act The Wailhounds taking the stage first at 6:15 p.m. on Thursday.

“We had The Wailhounds the first year,” Chappuis said. “We have a special spot in our hearts for The Wailhounds. They haven’t been around for 35 years for nothing. They’re cool guys and put on a cool mix of music. That’s going to be a great way to kick things off.”

After The Wailhounds, the Van Halen tribute act Jump takes the stage to close out the opening night.

On Friday, 15-year-old blues guitarist Danny Garwood begins his set at 6 p.m.

Despite his age, Garwood, nicknamed “Guitarwood,” is an accomplished musician, having shared the stage with Buddy Guy and Christone “Kingfish” Ingram, as well as opening for Ally Venable during her recent stop at Baker Street Centre.

“For a young kid to be slinging out the blues he does (is something),” Chappuis said. “He’s kind of a blues purist. He likes his Stevie Ray Vaughan and his Buddy Guy stuff. Of course, he’s played with Buddy Guy and a lot of the greats. He’s a kid on the way up.”

Miles Minor Band out of Chicago will follow Garwood with Louisiana’s Tyron Benoit Band capping off Friday night.

On Saturday, Big Daddy Dupree’s Broke & Hungry Blues Band takes the stage at 2:30 p.m., followed by Deuce ’N a Quarter Band at 6:15 p.m. and the John Mellencamp tribute act Seymour finishing things up at 8:15 p.m.

Sunday will feature the Fort Wayne All-Stars Blues Jam, where attendees can take part in the show from 1-6 p.m.

Father’s DAy tradition

Along with the jam, another Sunday tradition has been bringing Dad to the festival — he gets in free with $5 cover being charged for everyone else over 12 years of age.

“It took a couple of years, but now it’s pretty amazing what a huge day Father’s Day is for us,” Chappuis said. “Over the years, I’ve had a lot of people come up to me and say, ‘I want to thank you guys for doing this. We took our dad down here 12 years ago,’ and sometimes dad’s still around and sometimes he’s not.”

Dad might also be eager to attend the festival to give him time away from the grill while also getting some tips from other ribmasters.

“Barbecue is a process,” Chappuis said. “It’s not like spending a half-hour throwing a steak on the grill. 

“These guys are smoking and grilling, for their briskets, 14 hours or more. I’ve tried perfecting brisket the past 27 years, and I still cannot.”