The Hard Work of Rib Sauce Research

People think going to Toronto Ribfest is all about eating ribs.

They're only half right.

As a photographer, I wanted to capture the people behind the booths—the cooks, the staff handing out samples, and the incredible collection of trophies proudly displayed at every stand. But there was another assignment I simply couldn't ignore.

Research.

Someone had to find out which rib sauce was the best.

It was a tough job... but I was willing to make the sacrifice.

Every rib team had its own secret recipe. Some sauces were sweet with a hint of maple. Others packed a smoky flavour that lingered long after the sample was gone. Then there were the spicy sauces that started off friendly before reminding you they meant business.

I wandered from booth to booth, chatting with the staff, taking photographs, and accepting one tiny sample after another. Before long I realized something—the people serving the sauces were just as much a part of the Ribfest experience as the food itself. They smiled for my camera, joked with visitors, and encouraged everyone to try "just one more."

Looking around, I couldn't help but notice the rows of trophies behind every booth. These weren't just decorations. They represented years of competitions across North America and countless hours spent perfecting recipes. Every team believed they had the winning sauce, and after tasting so many of them, I could understand why.

Of course, no research project is complete without taking plenty of photos. I photographed the friendly sauce servers, the crowds lining up, the colourful signs listing award after award, and all the personalities that make Ribfest such a fun event.

Did I discover the best rib sauce?

That's impossible.

Every booth had something different to offer, and every sample made me want to try another. It turns out the best sauce is whichever one you're tasting at that moment.

So if anyone asks why I spent so much time sampling sauces at Toronto Ribfest, I'll simply tell them the truth.

It wasn't eating... it was research.

And sometimes, a photographer has to suffer for his art!