Where's your go-to for great ribs?
While we're on the subject, how do you prepare your ribs at home?
While we're on the subject, how do you prepare your ribs at home?
OT: Rib Fans...which restaurant has the best ribs? Recipes welcome!
- Thread starter Chanticleer37
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Charlie Vergo's Rendezvous in Memphis. Dry rub. Unfortunately, it's not close enough to be a "go-to."
A rub is a personal thing, I've tried many some good, some great, so it all depends.
But the method I found best for doing ribs at home on the BGE is the 3-2-1 method.
1. Smoke for 3 hours, over low heat 225-250.
2. Wrap for 2 hours in foil with a liquid of your choosing (i.e apple cider) keeping same temp.
3. 1 hour, baste in your favorite sauce.
Hard to go wrong using this method.
But the method I found best for doing ribs at home on the BGE is the 3-2-1 method.
1. Smoke for 3 hours, over low heat 225-250.
2. Wrap for 2 hours in foil with a liquid of your choosing (i.e apple cider) keeping same temp.
3. 1 hour, baste in your favorite sauce.
Hard to go wrong using this method.
Use Maurice BBQ sauce and coca- cola. Thin it considerably with the coke for the first half of cooking, gradually using less coke until you are using straight Maurice for the last forty five minutes or so depending on your cooking arrangement
Agreed. Easiest thing in the world and while you’ll sometimes end up “overcooked” by competition standards most people love that fall of the bone texture.
I’ve never liked mustard sauce on ribs. I don’t know why but I’ve always just preferred a good ketchup based sauce on ribs.
Of course I absolutely hate the ketchup based sauce on pulled pork so it’s just a weird taste thing for me.
I am kind of on the fence about Hometeam BBQ generally speaking. BUT when they have their fried ribs- THOSE are good.
Beyond that- a really good BEEF rib at Terry Black’s in Austin Texas is virtually impossible to beat in my eyes... whether hot off the line or cold in the fridge 6 hours later while standing in the kitchen hungover eating out of the box... It is about the best BBQ I ever put in my mouth. It may be blasphemy to some Southerners in this area to say, but good Texas beef BBQ BLOWS AWAY SC/NC/pork focused BBQ! Wish we could get some real good TX here in Columbia. That is a restaurant idea I would invest in! The BBQ bias may cause controversy, but if you do it right I firmly believe a good Tx style would slay around here.
Beyond that- a really good BEEF rib at Terry Black’s in Austin Texas is virtually impossible to beat in my eyes... whether hot off the line or cold in the fridge 6 hours later while standing in the kitchen hungover eating out of the box... It is about the best BBQ I ever put in my mouth. It may be blasphemy to some Southerners in this area to say, but good Texas beef BBQ BLOWS AWAY SC/NC/pork focused BBQ! Wish we could get some real good TX here in Columbia. That is a restaurant idea I would invest in! The BBQ bias may cause controversy, but if you do it right I firmly believe a good Tx style would slay around here.
I am not telling y'all. If the words gets out that Greg's Cabana in Surfside has the best ribs, I won't be able to get in there anymore.
South of Asheville.
131 MAIN Restaurant in Asheville, NC | Steak & Seafood
Our Asheville location offers classic American cuisine cooked over a Hickory wood fire grill to accentuate the flavors in everything from steak to seafood
www.131-main.com
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BTW" Ribs are great and I love them, but for those who have never had Burnt Ends you are truly missing one of the best things to ever come off a smoker. No Lie.
That's the chance in using St.Louis ribs. They do have more fat, which is supposed to render more flavor.
Like you I tried them a couple of times with mixed results. I now only use Baby Backs. They are shorter, but for us more preferable.
I was unimpressed. I swear their red sauce is the Arby's bbq sauce. But then again my wife and brother in law each do some competitive bbq, so I am spoiled...
I prefer Dreamland BBQ in Tuscaloosa. We have a nearby franchise in Mobile, but it doesn't match the quality and atmosphere along Jug Factory Road.
I've done that for a while...but the last time I smoked Ribs I smoked for 3 hours, wrap for 1 hour and 2 hour baste. For some reason it turned out better.
For those who live in the Greenville area go to Local Que. They have great Ribs and wings.
Make dry rub (use Colemans Mustard Powder)
1/4 cup brown sugar
2 teaspoons Kosher salt
2 teaspoons black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1/2 teaspoon cinnamon
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
Cook indirectly over Applewood for around an hour
1/4 cup brown sugar
2 teaspoons Kosher salt
2 teaspoons black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1/2 teaspoon cinnamon
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
Mix all ingredients in a bowl. Use a fork to crush any clumps of sugar or seasonings. Store in an airtight container for up to a month.Cook indirectly over Applewood for around an hour
South of Asheville.
131 MAIN Restaurant in Asheville, NC | Steak & Seafood
Our Asheville location offers classic American cuisine cooked over a Hickory wood fire grill to accentuate the flavors in everything from steak to seafood
South of Asheville.
131 MAIN Restaurant in Asheville, NC | Steak & Seafood
Our Asheville location offers classic American cuisine cooked over a Hickory wood fire grill to accentuate the flavors in everything from steak to seafood
This is a Charlotte based chain and they serve danish style ribs. They aren’t great and certainly not southern style. No way 131 Main should be on this list.
@Freddie.B.Cocky
This looks good. You should also try Holy Voodoo by Meat Church.
My apologies to you
Fatz is a Taylors based chain. No way Fatz should be on this list.
I agree. My wife and daughter get the ribs every time we go. South Asheville Biltmore Park.
I’ve eaten at Dreamland in Birmingham. Also tried Jim n Nicks as well as Full Moon. All were really good. Locally for me, Smokin Pig is really hard to beat. Excellent ribs, pulled pork, and brisket.
Where's your go-to for great ribs?
While we're on the subject, how do you prepare your ribs at home?
Sardi's Den, off Old Greenville Hwy (93), between moou & central.....
U can thank me later😆
Been to Sardi’s several times. They used to have all you can eat crab legs and all you can eat fried shrimp. I’ve never tried their ribs, but I’ve heard they were very good. Aside from the Rough House in Abbeville, Sardi’s has the coldest bottled Yuenlings I’ve had anywhere.
Uknow why yer yuenling was the coldest ever? .........cause in Pickens county it just sits in the cooler 😆
🤣😂 I tried to type Yuengling. Dang iPad cobbled me up. It’s America’s oldest brewery. And it’s one of my favorites
From Upstate down to the coast: South Carolina's 10 BBQ restaurants you must try this summer
Get your feast on at these 10 barbecue establishments in the Palmetto State that'll make your tongue slap your brains out.
www.greenvilleonline.com
Abslutely right…3-2-1 with a good dry rub(i prefer holy gospel or r butts r smokin from ozark…good ol dependable “the bar b que rub” from killer hogs….with BG egg or even my rec tec bullseye, cannot beat them,period.
Smh....the correct answer is Oklahoma Joes, some Florida place that did Greenwood's competition one year (wish I knew name), Whole Hog in Little Rock, and Fat Daddys in Tulsa.
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