Armadillo's Brings 'the Best' to Rockin' Ribfest

Lake in the Hills Patch interviewed several of the vendors who will be bringing their famous ribs to this year's Rockin' Ribfest, scheduled for July 7 through 10. Here is today's profile.

Cliff Mortimer makes his barbecue rub and sauce from scratch.

It makes a big difference, he says.

“You can control the ingredients,” said Mortimer, owner of Armadillo’s, one of eight grillers participating at the Lake in the Hills Rockin’ Ribfest from July 7 to 10 at Sunset Park, 5200 Miller Road.

“I believe our ribs are the best because I also own two restaurants, and we’re making BBQ all year round,” Mortimer said. “I have a ton of experience grilling ribs.”

Between running his restaurants in Ohio and competing in rib cooking festivals for the past 16 years, Mortimer said he and his team have mastered the art of grilling the tastiest of all baby back ribs.

Armadillo’s rub, smoke and sauce are St. Louis and Kansas City-styled, Mortimer said.

“We have a Western-style spice rub that contains a mix of sage brush, salt, mustard, garlic and onion,” Mortimer said. “Then we slow smoke the ribs with a natural hardwood combination of hickory – which lasts long - and cherry, which gives the ribs a unique flavor.”

The Armadillo’s team finishes the ribs on the grill for 10 to 12 minutes to caramelize the sauce onto the ribs, Mortimer said.

“What definitely separates me from the competition is that my product has to be the best,” Mortimer said. “The proof is in the pudding.”

To read more about Lake in the Hills Rockin' Ribfest, visit our Lake in the Hills Patch article.

Check back to LITH Patch tomorrow for a new ribber profile. Here are the profiles that posted so far:

• 'Aussom Aussie' Brings Fruit BBQ to Ribfest
• Passion, Patience Infused into Chicago BBQ Ribs