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Low and slow.
Jan. 31st, 2003 08:56 amBridget and I had a Ribs & Beer & Videogames night, I swung by Redbones and picked up a full rack of Baby Backs, a combo dinner of Memphis, Texas and Arkansas ribs and sliced brisket, a pound of pulled pork, four orders of cornbread and a pint of coleslaw. The Baby Backs were the best, the other ribs were mediocre, brisket was not too exciting but the pulled pork was quite good. Four kinds of sauce; hot, sweet, medium and vinegar, they were all ok, none of them had the thick and sticky consistency I like.
My first dining experience several years ago at Redbones was seriously disappointing, the ribs were dry and fatty, the sauce was watery, all hotness with no tangy depth. Then a few weeks ago Tatiana feasted us with Redbones at her house and it was delicious, Lex agreed that the Baby Backs are the only way to go at Redbones, and the smoked brisket and pulled pork are a safe bet too. Lex and I also agreed that a woman eating ribs, her mouth a wide grimacing smile as she tears meat off the bone...SO. DAMN. SEXY.
Everyone is unanimous in their praise of Blue Ribbon. Whiskey's on Boylston street actually has quite good BBQ, Jake's Boss BBQ is pretty good but I'm usually too lazy to make the trip down to Jamaica Plain. Mamphis BBQ on Mass Ave near Porter Square was ok but not really memorable. B.B.Wolf in the Fenway was great, until they took their menu all upscale, pushing the barbecue down to the bottom of the page to make space for the Chilean Sea Bass Steamed In Banana Leaf With Mango Salsa. Sure, the food's still good but it's no longer all about the ribs. Damn.
I do so miss Montana on Thayer Street in Providence, it was the first barbecue I had in New England, and the best. They had the perfect meaty consistency: very little fat, just slightly chewy, needing a gentle tug to get off the bone, moist and juicy with a perfect amount of char at the edges. Five sauces to choose from, all delicious, thick and rich, smokey sweetness or sharp vinegar or savory mustard or hot five pepper or the classic tangy red. Then they started going downhill, I don't know what happened, maybe they were corrupted by evil forces from another dimension, but the last time I went to Montana, a bit before they closed for good, the ribs had gone all fatty and dry. The sauce was still good, but the soul of that place had been sucked away. A sad, sad day indeed.
A few years ago Tonya and I went to The East Coast Grill Barbecue Battle, which pit the East Coast Grill against Blue Ribbon, Bob The Chef's, and Jake's Boss BBQ. I forget who won, all I know is that after four sample servings of ribs, pulled pork and brisket, with cornbread and coleslaw on the side, I was more stuffed with food than I had ever been in my life. Luckily my apartment was next door, we crawled up the stairs and lay on my bed, groaning in pain. Hurts so good.
Gotta find some more barbecue in this city.
My first dining experience several years ago at Redbones was seriously disappointing, the ribs were dry and fatty, the sauce was watery, all hotness with no tangy depth. Then a few weeks ago Tatiana feasted us with Redbones at her house and it was delicious, Lex agreed that the Baby Backs are the only way to go at Redbones, and the smoked brisket and pulled pork are a safe bet too. Lex and I also agreed that a woman eating ribs, her mouth a wide grimacing smile as she tears meat off the bone...SO. DAMN. SEXY.
Everyone is unanimous in their praise of Blue Ribbon. Whiskey's on Boylston street actually has quite good BBQ, Jake's Boss BBQ is pretty good but I'm usually too lazy to make the trip down to Jamaica Plain. Mamphis BBQ on Mass Ave near Porter Square was ok but not really memorable. B.B.Wolf in the Fenway was great, until they took their menu all upscale, pushing the barbecue down to the bottom of the page to make space for the Chilean Sea Bass Steamed In Banana Leaf With Mango Salsa. Sure, the food's still good but it's no longer all about the ribs. Damn.
I do so miss Montana on Thayer Street in Providence, it was the first barbecue I had in New England, and the best. They had the perfect meaty consistency: very little fat, just slightly chewy, needing a gentle tug to get off the bone, moist and juicy with a perfect amount of char at the edges. Five sauces to choose from, all delicious, thick and rich, smokey sweetness or sharp vinegar or savory mustard or hot five pepper or the classic tangy red. Then they started going downhill, I don't know what happened, maybe they were corrupted by evil forces from another dimension, but the last time I went to Montana, a bit before they closed for good, the ribs had gone all fatty and dry. The sauce was still good, but the soul of that place had been sucked away. A sad, sad day indeed.
A few years ago Tonya and I went to The East Coast Grill Barbecue Battle, which pit the East Coast Grill against Blue Ribbon, Bob The Chef's, and Jake's Boss BBQ. I forget who won, all I know is that after four sample servings of ribs, pulled pork and brisket, with cornbread and coleslaw on the side, I was more stuffed with food than I had ever been in my life. Luckily my apartment was next door, we crawled up the stairs and lay on my bed, groaning in pain. Hurts so good.
Gotta find some more barbecue in this city.
