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Mine is the Ironworks BBQ in Austin, Texas. There beef ribs and brisket are to die for. Oklahoma Joe's BBQ in Kansas City runs a close second.
Originally posted 28 months ago.
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ricko (a group admin) edited this topic 19 months ago.
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For me, it's my bbq. :)
But for restaurants, there's a tiny place in Hollywood, SC, called One of Kind Smokehouse. They've actually been featured on The Hungry Detective, but they had become family friends prior to that.
Posted 28 months ago.
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Being from KC and living in Chicago now, I always make sure to make 2-3 trips down to Arthur Bryants on Brooklyn Ave in KC. This is the original one and pretty much quantifies KC BBQ.
Posted 25 months ago.
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I'm glad the admin liked my rib pictures. I live in Korea so the best ribs are the ones I cook on our Weber up on the roof.
Sugar, soy sauce, garlic, BBQ sauce and A1 are the staples here at chez Keith. semi-cook them in the crockpot and finish on the barbie. Yum.
Posted 23 months ago.
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Gates in KCMO and Jim Neely's Interstate BBQ in Memphis, TN
Posted 21 months ago.
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Jack Stack BBQ at the Freight House, Downtown Kansas City, MO
Posted 19 months ago.
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Besides my Dutch oven ribs, i'd have to go with the ones I grew up with. Emil Villa's of San Leandro, Ca. They use gravey to coat thier ribs, that was all I knew growing up.
emilvillas.net/
Posted 19 months ago.
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Before I started smoking my own ribs, the best I had prior was at Sticky Fingers in Charleston SC. You can order them "wet" or "dry" and they have a good variety of sauces.
Posted 19 months ago.
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The County Line in Austin, Texas. I've heard the Salt Lick is good, but I haven't made it there, yet.
Posted 19 months ago.
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I have eaten at both and think the Salt Lick is the better of the two.
Posted 19 months ago.
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Hey BBQ Fans! I have just the thing for you! We are a national cooking team and we travel all over the US doing cook offs and seeing who has the best ribs! visit our website at www.sgtoinks.com and come visit us at an event!
Posted 18 months ago.
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The Salt Lick mustard-based sauce is one of the few bbq sauces I ever use (the other two being tomato-based sauces from Arthur Bryant in Kansas City and Dinasaur here in NYC). Otherwise, I usually go sauceless...
Posted 18 months ago.
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Having eaten at more than my fair share of BBQ joints over time, the best I've eaten has come from Kreuz Market in Lockhart, TX. Come to think of it, if you drew a 30 mile ring around Austin, I am sure there is more good BBQ inside that ring per capita than anywhere else in the country!
Posted 17 months ago.
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First, thanks for the invitation!
OK. The BEST ribs were the ones my husband recently cooked. Pork spare ribs, St. Louis cut. He decided to forego all the rubs and magic ingredients and went old school - kasher salt and fresh ground telecherry black pepper. They were most excellent. I did use a little sauce on the side for a little bit of sweet.
Commercially speaking, I have to say it was the pork spare ribs at City Market in Luling, Texas (which were the inspiration for the recent salt and pepper experiment). We recently travelled to San Antonio and on the way we stopped and ate at City Market, then we headed north to Lockhart and ate at Kreutz Market and Black's. Unfortunately, by the time we got to Smitty's we couldn't eat anymore! We had eaten at three restaurants in less than an hour and a half! Oink! OInk! But I have pics of all four places in my Trip to San Antonio set.
Originally posted 16 months ago.
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Kim_in_CajunCountry edited this topic 16 months ago.
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A & J's Rib House. Emily Minnesota. Late 60's early 70's.
My understanding is J (The late John Hooks) had a lot to do with developing the flavor and smoker design for the original Lems BBQ in Chicago.
The building was an A-frame on Crow Wing highway 6 deep in the lake country of northern Minnesota. I have never been able to recreate the smoke, seasonings, or sauce, but I can taste them 40 years later in my mind.
Posted 11 months ago.
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