“I like them all — smothered in sauce, dry, whichever way they’re fixed.”

— Jason Parker, counter service, Lawrence

“I like baby backs ... definitely smoked with a dry rub then sauce on top of that.”

— Brian Prilliman, service manager, Towanda

“Every which way — baby backs, slow-cooked, rib tips, it doesn’t matter to me, I love them all.”

— Joe Johnson, maintenance, Eudora

“I like baby back ribs, smoked. They taste great.”

— John Conard, engineer, Lawrence