Brothers' Ribs, Mundelein, Illinois

Hi,

The day after Christmas, I went to dinner with friends from Huntsville, Alabama who took me to my first barbeque shack a long time ago. I recall it was a simple white-washed wood building in the country with a smoker perfuming the area with smoldering hickory. I still remember the experience, though I would love to revive my recollections of the food which have long faded.

Dinner was selected from the telephone book with three options all unknown. I championed Brothers' Ribs "Winner of over 40 national rib fests!" largely out of curiosity. Since nobody was enthusiastic about the other choices, then Brothers' Ribs by default was our destination. There was also a bit of inertia whether to eat there or take-out, so we all went with a final decision to be made later. Yes, a democratic approach to dining can be pretty ackward. Before we walked into Brothers' Ribs, my friends noticing the absence of a liquor license declared dinner would be take-out because they wanted a beer.

While everyone is perusing the menu, I am inquiring what type of smoker they use. This sent the counter guys back to the kitchen for a consultation to return with the information: Southern Pride using hickory chips. Either they had an efficient air scrubber or there is a scant use of hickory, because there was absolutely no hickory perfume inside or outside of this establishment.

We ordered the 'Little Brother Feast,' which came with 1 slab, 1/2 chicken, 1/2 pound of brisket, 1/2 pound of pulled pork, beans, slaw, Texas toast and an option of Eli's Cheesecake or potatoes. Loaded with desserts at home, we opted for seasoned steak fries for a grand total of $36.

When we got home, everyone was pretty hungry digging quickly into the feast. Almost everyone is making happy humming noises while I quietly inspected and tasted. There came a moment, when they stopped and inquired for my 'expert' opinion. Believe me, I don't sell myself as an expert, though I will lay claim to an enthusiastic interest in food. Unfortunately I wasn't very enthusiastic about this food, which can sometimes present a problem when everyone else is at the very least satisfied. I attempted to deflect the question by asking them about their opinion instead, but the conversation wasn't budging until I apprised them of my opinion. I settled on the truth: it wasn't very good.

My observation about the lack of hickory perfume was on track because the food lacked evidence of ever meeting smoldering hickory. The ribs were wrapped in foil, which steamed them to fall off the bone meat jello. Fortunately I had remembered to ask for sauce on the side, which allowed a visual inspection of the grayish meat. Cutting into the ribs there was no evidence of a smoke ring. Both the pulled pork and brisket had neither any smoke ring or bark, they seemed to be pulled straight from a braising pot instead of a smoker. Perhaps the best of the lot was the chicken, which wasn't overcooked. This is one of those cases where the sauce hides the flaws and could perhaps suggest to someone it was a better product than it really was.

The very next day I took some friends to Smoque for lunch to recalibrate my BBQ sensibilities. Often after a meal of smoked foods, I will every so often belch launching a bit of hickory scent to revisit. This cause and effect was absolutely missing from my meal at Brothers' BBQ.

This was definitely a meal where the company outshined the food. No competition.

Brothers' Ribs
1565 South Lake Street
(Jewel shopping center at routes 45 and 60)
Mundelein, IL 60060
Tel: 847/949-RIBS (7427)

Regards,

There is another Brothers Ribs in Palatine. The Best Ribs and Best sauce was won in 82 and 83 I believe. No way they use a smoker. Ribs and tips are reheated on a char grill. Sides weren't to bad, from what i can recall but it has been over 2 years since i tried it.

They did have a sign that said that since pigs lay on their right side most of the time, they only get ribs from the left side because they aren't as tough. I thought this was interesting but kinda hard to believe.

Cathy2 wrote:There came a moment, when they stopped and inquired for my 'expert' opinion. Believe me, I don't sell myself as an expert, though I will lay claim to an enthusiastic interest in food. Unfortunately I wasn't very enthusiastic about this food, which can sometimes present a problem when everyone else is at the very least satisfied. I attempted to deflect the question by asking them about their opinion instead, but the conversation wasn't budging until I apprised them of my opinion. I settled on the truth: it wasn't very good.

I know that moment. It is tough, when people are digging into food and pretty much enjoying themselves, to be put in a position where you have to express an opinion and it's hard to find something nice to say. If I don't want to bring down the vibe too severely, I try to find something I like about an otherwise dismal meal, as in "seems like they use a pretty decent quality of meat" or "not too fatty" or something noncommital and ambiguous. You don't want to lie, but sometimes just giving an honest opinion seems like it can wreck a mood.

Hammond

David Hammond wrote:

Cathy2 wrote:There came a moment, when they stopped and inquired for my 'expert' opinion. Believe me, I don't sell myself as an expert, though I will lay claim to an enthusiastic interest in food. Unfortunately I wasn't very enthusiastic about this food, which can sometimes present a problem when everyone else is at the very least satisfied. I attempted to deflect the question by asking them about their opinion instead, but the conversation wasn't budging until I apprised them of my opinion. I settled on the truth: it wasn't very good.

I know that moment. It is tough, when people are digging into food and pretty much enjoying themselves, to be put in a position where you have to express an opinion and it's hard to find something nice to say. If I don't want to bring down the vibe too severely, I try to find something I like about an otherwise dismal meal, as in "seems like they use a pretty decent quality of meat" or "not too fatty" or something noncommital and ambiguous. You don't want to lie, but sometimes just giving an honest opinion seems like it can wreck a mood.

Hammond

Good strategy. I can guarantee on this occasion, I didn't seem to alter their mood or thinking. In fact they continued to compliment the various meats. I suggested next year I will make ribs and pulled pork for our annual dinner.

I've known these people since I was 10. We always have some interesting interactions every Christmas. The most memorable was when someone drank a wee bit too much, then cried in sympathy for the lives of battery chickens. We are a rather progressive group because these tears were shed in the late 1970's.

Regards,

I was with my family in Cincinnati over Thanksgiving. My brother generally takes me out to one of the places he likes for Friday lunch.

He was really excited about a Greek place that was on the other side of town that served great Greek food and had excellent gyros. So we jump in the car, drive 25 miles to a hole in the wall in the far west end of Cincinnati.

Decent food, nice people, and Kronos gyros. Not bad but something that I could get at fifty places around the city. Told the owner lunch was great - almost had to as my brother told everyone I was from Chicago.

Told my brother that the restaurant was serving Kronos product but that they did do a fairly good job of it.

I seem to think it is better to accentuate the positives, especially if you are a guest. Now, if we were going to a place to test it out, I would be more critical ... but only after we left the place. I really hate it when people do the restaurant review in the middle of the restaurant.

Hi Cathy,

I've gotten ribs here maybe three times over the eleven years I've lived nearby. Never thought it was worth the effort to post about. Plus I tend to say nothing if I can't say anything good. I agree with your overall assessment. They may have a smoker in the back, but I don't think it is used much. I never smell the hickory.

Speaking of mediocre barbeque, you drove past Famous Dave's to get to Brothers . I'm not sure which is a better choice.

Best,
Al

Hi Al,

On this occasion, I was driving from Peterson and 60 with no Famous Dave's in sight to tempt me.

I did go to Famous Daves on 60 a few years ago for a birthday lunch. Curiousity satisfied for a lifetime in one wee trip.

While I prefer to say something good, I think it behooves us to know where to avoid spending our dining dollar, too.

All the best,

Cathy,

Coincidentally, my first taste of real smoked barbeque food was at what might have been that same white washed barbeque shack out in the country near Huntsville, Alabama.

This was back in 1985 and I was brought there by my Mother In Law, a true rural Southern native, with keen knowledge of the back roads and food shacks throughout the South. I too remember the hickory smell perfuming the air and at first was not thrilled that the pork sandwich didn't have any sauce on it, but served with only a thimble sized cup of a thin red pepper type sauce on the side. Of course I was addicted at first bite, even with the coleslaw they had somehow slipped in on the sandwich. She is now amused, if not bewildered by my day long jaunts in search of barbecue and other local foods whenever we visit her, now in Kentucky.

Unfortunately, on a recent visit she wanted my input on going to Applebee's for their delicous riblets. Somehow I was able to artfully dodge that bullet and I think, thanks to the help of my great wife hasn't been suggested again.

Cathy2 wrote:but the conversation wasn't budging until I apprised them of my opinion. I settled on the truth: it wasn't very good.

Unfortunately I have to second this appraisal. Have had Brothers ribs a number of times and they remind me of Carson's, which is not the kind of comparison you want if you're a rib joint.

In full disclosure, however, I've only had Brothers ribs at fairs and other outdoor festivals so that might not be a totally fair compairson to other places.

rdstoll wrote:

Cathy2 wrote:but the conversation wasn't budging until I apprised them of my opinion. I settled on the truth: it wasn't very good.

Unfortunately I have to second this appraisal. Have had Brothers ribs a number of times and they remind me of Carson's, which is not the kind of comparison you want if you're a rib joint.

In full disclosure, however, I've only had Brothers ribs at fairs and other outdoor festivals so that might not be a totally fair compairson to other places.

Brother's isn't in the same league as Carson's. I love Carson's. The chopped liver, au gratin potatoes, anchovy house dressing, and the gnaw off the bone ribs, or the thick juicy pork chops. I've had brother's ribs and chicken once. That was enough. Everything was swimming in thick heavy sauce. Not my idea of good in any way.