ST. GERMAIN - In the south, you can find barbeque on every corner. Up here it's not that easy... But if you're craving it, you can head to Pig in the Pines this weekend.
It's the 10th annual year of the event in St. Germain. There are award winning ribs, live music and family friendly attractions to enjoy.
Barbeque lovers from across the midwest are drawn to Pig in the Pines...and of course everything is finger licking good.
"It does help the community," says St. Germain Chamber Director Penny Wiesmann. "It draws people from all over the Midwest. We have people talking about; this is their fourth or fifth annual year. The smells are incredible. You don't know where to go. You don't know if you should get ribs or pork or brisket or the corn. Try everything. Eat all day long."
The barbeque vendors come from places like Texas, Ohio and Kentucky.
One of the rib experts gave us some tips on how to cook them to perfection.
"That's the first challenge is actually getting them tender," says Pigtails Barbeque Owner Joe Russell. "You can get all kinds of seasonings and sauces. We've been able to perfect everything we've done and make it better. That's what you have to do. Making a tender rib is probably the most challenging part."
Pig in the Pines runs through Saturday, from 11:30am till 9:30pm.