Quote:
Originally Posted by Predarat
Oklahoma Joes is one.
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OK Joe's is THE one.
Though I must say, strictly for ribs, JackStack still somehow manages to transcend all others.
Brisket, Pork, Chicken and Sausage at OK Joes [with obligatory Night of the Living Sauce].
Lamb and Pork ribs at Fiorellas.
Pappy's here in St. Louis has great meat, though their sauces are pedestrian at best. I'm tempted to bring my own bottle of Gates and Sons Hot, or Bandana's Spicy Mustard based with me.
I don't care how much flack I get, Texas Roadhouse puts out one HELL of a slab of ribs, too. I have no idea how they pack so much smoke into them, but they're a cross between burnt ends and the fallingest off the bone ribs you'll ever find. I can pick the bones clean with a mere flick of my thumb and forefinger. And they smoke them so long that you can crack the rib bone with your teeth and scoop out heavenly smoked marrow from inside. And of all things, eating them, the thought of additional sauce never even entered my mind.