How do you like your ribs? From where?

This came up in another thread, so I thought I'd open a poll over a topic that seems to be popular:

Do you prefer soft, fall-off-the-bone saucy ribs or juicy, tender, but "toothsome" smoked ribs?



No right or wrong answer, just thought I'd open a friendly Sunday morning discussion over the topic rather than conversing about it in the Russell's thread

where are your favorite Rib Restaurants (boiled, baked, or smoked) in Chicago?

My preference is generally towards standard low & slow smokey style of ribs. I do also enjoy ribs cooked on a charcoal grill (usually indirectly.)

I'm not a big fan of the fall-off-the-bone braised ribs, but I'll tell you what. Whenever those beef ribs go on sale, I like to cook them and treat them as I would short ribs, and throw them into a braise. I'm not a big fan of barbecued beef ribs, but I do like them made this way. I do not put them in a barbecue sauce, though, if I'm going in this direction. I'll do the same thing with pork ribs once in a blue moon but, once again, it's not when I'm in the mood for barbecue, but in the mood for some winter comfort food, something more like a stew.

Oh, and I missed the "favorite ribs" part. Usually, my favorite ribs are from Lem's, although the absolute best ribs I've ever had in Chicago were at Honey 1. But that was a unique experience. I've never been able to replicate it since. I actually prefer rib tips (or, really, a tip & link combo) to ribs, and, for that, it's Uncle John's. I've tried the ribs at UJ's, and have had mixed experiences, but tips & links have always been on for me.

Boiled ribs: I dislike them intensely so I don't get them anywhere.

Dry-rubbed: Smoque and Lillie's Q are my "go-to" places.

Boiled ribs: I dislike them intensely so I don't get them anywhere.

ditto +1 times infinity

rubbbqco wrote:

Boiled ribs: I dislike them intensely so I don't get them anywhere.

ditto +1 times infinity

The popularity of Twin Anchors' and Carsons' "meat jello" slop is beyond me. I think that their ribs are popular with people whose only points or comparison are Applebee's and Bennigan's.

ld111134 wrote:The popularity of Twin Anchors' and Carsons' "meat jello" slop is beyond me. I think that their ribs are popular with people whose only points or comparison are Applebee's and Bennigan's.

Sounds like maybe you haven't been to Carson's. Carson's ribs are slow cooked in a hardwood smoker, not simmered/stewed/boiled. "Smoked, juicy, full of texture" (and with a pleasant "chew" from the bone) and "sauced, smoked" - a combination of options 2 and 3 in the poll - is an accurate description of the ribs at Carson's, where they use sauce as a glaze while slow-smoking the ribs. Theirs are not soft or falling off the bone the way they are at places that simmer/stew/boil them.

For more details about the techniques used at Carson's, see this post below.

I like the kinda ribs Mac does at Uncle John's. Actually, I like the tips better than the slabs, and the slabs are awesome !!!

While I want my ribs "smoked, juicy, full of texture" I can be equally happy with dry rubbed, glazed, or barely seasoned like at Honey 1. That's why I voted for in my belly, although I much prefer the part where they are in my mouth.

The best ribs I ever had at a restaurant were at Honey 1.These have been early on Sunday with Adams Sr at the pit. At other times you may get a dry product.

While I hate to say this (Hi Jarod!) Rub BBQ Company has lately been serving some top notch ribs.

I've had great glazed ribs, but not at any local spots.

While I probably prefer a well smoked rib, boiled ribs can be great because ribs are such an awesome cut of meat. Many many years ago when my girlfriend (now wife of many years)and I had nothing but a little 9 inch or so weber, I'd boil ribs, then brush on some bbq sauce and char them up on the grill. I enjoyed ribs made like that then, and would likely enjoy them like that today. Smoke adds a nice extra dimension of flavor, but it's not essential to making an eminently edible rib. I also prefer ribs that have some chew, but I wouldn't turn down ribs that are falling off the bone. I guess ribs, to me, are just a good cut of meat, not a religious icon.

Jonah

While I hate to say this (Hi Jarod!) Rub BBQ Company has lately been serving some top notch ribs.

Why do you hate to say that??

Thanks Scott, we've really hit our stride lately and are pumping out some really awesome Q.

Scott- and all of our wonderful customers...thanks for noticing

rubbbqco wrote:

while I hate to say this

Why do you hate to say that?

'Cause I don't want to seem like a shill.

Hi,

I prefer my ribs taste delicious without any added sauce. Whatever sauce I use is lightly applied.

Before I was better informed, there was a lot more 'BBQ' I liked than I do today. I consider it my innocence lost ... as it applies to BBQ.

Just before Christmas, I went to Smoque for their chopped brisket, which really should be called burnt ends. It arrived with sauce on the side and was delicious as-is.

Regards,

I'm pretty ecumenical. I like the ribs at Smoque; and I like the ribs at Gale Street Inn/Twin Anchors etc. The two types are clearly different from each other, but I will eat both kinds gladly and appreciate them for their own qualities. The revulsion that many here have towards the latter variety, I simply don't share for whatever reason; while at the same I fully appreciate the attractions of the former variety. To me it's like asking if I like a fresh-boiled lobster better than a hot-fudge sundae; I like them both, and don't see the point of comparing the two. My guess is that if the Gale/Twin offering didn't call itself BBQ, many problems would go away. So it's a semantic problem at least as much as it is a culinary one.

riddlemay wrote:I'm pretty ecumenical. I like the ribs at Smoque; and I like the ribs at Gale Street Inn/Twin Anchors etc. The two types are clearly different from each other, but I will eat both kinds gladly and appreciate them for their own qualities. The revulsion that many here have towards the latter variety, I simply don't share for whatever reason; while at the same I fully appreciate the attractions of the former variety. To me it's like asking if I like a fresh-boiled lobster better than a hot-fudge sundae; I like them both, and don't see the point of comparing the two. My guess is that if the Gale/Twin offering didn't call itself BBQ, many problems would go away. So it's a semantic problem at least as much as it is a culinary one.

Hear, hear.

Cathy2 wrote:Hi,

I prefer my ribs taste delicious without any added sauce. Whatever sauce I use is lightly applied.

Before I was better informed, there was a lot more 'BBQ' I liked than I do today. I consider it my innocence lost ... as it applies to BBQ.

Just before Christmas, I went to Smoque for their chopped brisket, which really should be called burnt ends. It arrived with sauce on the side and was delicious as-is.

Regards,

This how I like ribs but over the last few years, ribs/BBQ places have disappeared out here (Aurora area) We had Salt Creek in Batavia for a few years and I really liked their brisket and pulled pork but they closed but still have their Bloomingdale shop open. Best of all was LT's, Larry Thomas who did Q as a hobby in the Aurora area, had a shop for a while but mostly did street events. I know his wife and his son. One year he was at Swedish Days and we chatted family for awhile and then I asked him if he had some burnt ends. He had a "to go" container and filled it to the brim with burnt ends for free for me. It was heaven.... unsauced crisp fatty meat and crunch!

I have a strong preference for dry rubbed ribs cooked over apple or cherry wood (with a good amount of tooth to them), but I've had solid ribs prepared many ways. At home the vast majority of ribs I cook are BBQ'ed, but at least a few times a year I braise some in sauerkraut and caraway or in a soy/ginger based braise.

riddlemay wrote:My guess is that if the Gale/Twin offering didn't call itself BBQ, many problems would go away. So it's a semantic problem at least as much as it is a culinary one.

Agreed - but I think the problem is much more than semantics, it is outright deception. Kind of like ordering a grilled piece of fish and getting a poached one. Both may taste great, but the expectation has been set for something very different.

riddlemay wrote:To me it's like asking if I like a fresh-boiled lobster better than a hot-fudge sundae; I like them both, and don't see the point of comparing the two.

So you're saying that if you went into a restaurant and ordered lobster and they served you a hot fudge sundae instead you wouldn't be upset?

midas wrote:

riddlemay wrote:To me it's like asking if I like a fresh-boiled lobster better than a hot-fudge sundae; I like them both, and don't see the point of comparing the two.

So you're saying that if you went into a restaurant and ordered lobster and they served you a hot fudge sundae instead you wouldn't be upset?

No, that's not what I'm saying.

Those who claim that some horrible deception is being perpetrated on the poor, benighted folks who frequent Twin Anchors et. al. would first have to find out if those patrons cared one way or the other about nomenclature, versus simply caring about whether they like what's on their plate. The folks who care about nomenclature are the folks who don't frequent Twin Anchors. Hence, no harm, no foul.

Attrill wrote:

riddlemay wrote:My guess is that if the Gale/Twin offering didn't call itself BBQ, many problems would go away. So it's a semantic problem at least as much as it is a culinary one.

Agreed - but I think the problem is much more than semantics, it is outright deception. Kind of like ordering a grilled piece of fish and getting a poached one. Both may taste great, but the expectation has been set for something very different.

Neither the Gale Street Inn nor the Twin Anchors menus describe their ribs as "barbecued." Gale Street describes them as "The Original Fall Off The Bone, Baby Back Rib[s]" while the Twin Anchors menu listing says, "The world famous Twin Anchors® Baby Back Ribs, slow cooked, meaty and tender. Basted with your choice of sauces. Try our popular zesty barbeque sauce, our original mild sauce, or add our brand new 'Prohibition Sauce™' to any barbecue order for $0.50." You may accuse other restaurants of deception but not these two.

[Edited to add: Hmm, I had only copied the first sentence, describing the cooking method, from TA's menu when I wrote this. I added the full entry right before posting and only now noticed it does talk about "barbecue order[s]." So they are indeed being somewhat deceptive but at least they aren't as blatant as some other places that boast about their "smoky barbecued ribs" that come out an oven after getting doused with liquid smoke.]

riddlemay wrote:No, that's not what I'm saying.

I know, I was just joking.

I adore the "BBQ Renaissance" we've had in this city and suburbs, and Smoque is probably my favorite of thoseAnd at this point, if I'm going to make ribs, I'm breaking out the WSM, because that just can't be beat, and is nearly foolproof, if you've got four to five hours.

... but I still have a warm place in my heart for Carsons -- which isn't boiled, and I don't think they ever get smoked, except for what they can pick up on the grill. They're more of a fighter than most smoked ribs (certainly more than boiled ones), the sauce makes a crust, and it's what I was first exposed to.

My mother used to parboil ribs before they went on the grill. I'm not sure it ever improved them: I don't think she ever understood "simmer" A hard boil will make sure they're cooked in the middle before putting them on the grill, but doesn't help tenderize.

I love ribs and I find it hard to answer. I love Smoque and Austin BBQ ribs but I also love Carsons and Twin Anchors.

midas wrote:

riddlemay wrote:No, that's not what I'm saying.

I know, I was just joking.

Now that I know that, I'm smiling.

riddlemay wrote:Those who claim that some horrible deception is being perpetrated on the poor, benighted folks who frequent Twin Anchors et. al. would first have to find out if those patrons cared one way or the other about nomenclature, versus simply caring about whether they like what's on their plate. The folks who care about nomenclature are the folks who don't frequent Twin Anchors. Hence, no harm, no foul.

Yup. Furthermore, Twin Anchors and Gale Street Inn have been around for many years (founded 1932 and 1963, respectively). As a result, it's safe to say that much of their business consists of repeat visitors. So going in, people already know what they can expect there, and they keep going there because that's how they like it. It's not my preference - I prefer the "glazed sauce, with a chew on the bone" approach at Carson's (or, even better, the smoked moist ribs at Bogart's in St. Louis) - but I think it's fine that other folks have places where they can get what they prefer, too, whether it's dry rub or boiled or whatever. And it doesn't deserve derision as "meat jello" just because some folks like it that way. Different strokes for different folks.

nsxtasy wrote:And it doesn't deserve derision as "meat jello" just because some folks like it that way.

Actually, I think it's a fairly accurate description, whether one prefers ribs like that or not.

I generally only like ribs that are dry-rubbed, smoked and have some tug to them. My feeling is that if one prefers meat that's falling off the bone, there are better cuts to use for that than ribs, like butt or shoulder, for example. When I make pork butt, that's how I cook it -- falling off the bone. With ribs, I never go that route. To me, it's a waste of the cut.

=R=

ronnie_suburban wrote:Actually, I think it's a fairly accurate description, whether one prefers ribs like that or not.

Oh come on. No it isn't accurate. And because it's so wildly inaccurate, its only purpose is to mock the tastes/opinions of others.

The only thing that "meat jello" would be an accurate description of, is aspic. Now that is "meat jello".

if one prefers meat that's falling off the bone, there are better cuts to use for that than ribs, like butt or shoulder, for example

...that's how I feel. In fact, that's one of my regular jokes while teaching my BBQ 101 class that gets a laugh of "understanding" every time....

As we serve fresh-out-of-the-smoker ribs, I explain the perfect texture of ribs to the class: "Ribs should have a nice chew to them, it's a $20-$25 dinner - you should be getting something you can take your time eating, each bite being consumed with thought, experiencing the different flavors and textures of a smoked rib: spice rub, smokey meat flavor, and a little sauce if it was added after smoking....if you want a plate of soft meat that you don't need your teeth to eat, save $15 and buy a pulled pork platter"

nsxtasy wrote:

ronnie_suburban wrote:Actually, I think it's a fairly accurate description, whether one prefers ribs like that or not.

Oh come on. No it isn't accurate. And because it's so wildly inaccurate, its only purpose is to mock the tastes/opinions of others.

The only thing that "meat jello" would be an accurate description of, is aspic. Now that is "meat jello".

You're right. 'Gelatinous meat' would probably be a more accurate description.

=R=

JoelF wrote:... but I still have a warm place in my heart for Carsons -- which isn't boiled, and I don't think they ever get smoked, except for what they can pick up on the grill. They're more of a fighter than most smoked ribs (certainly more than boiled ones), the sauce makes a crust, and it's what I was first exposed to.

As I posted here a while ago, this is how Carson's described on their website how they cook their ribs:

Carson's website wrote:Carson’s, uses the "indirect method", of smoking our meat on a large traditional BBQ pit smoker. Smoke and low-level heat generated from hickory (off to the sides) slowly cooks while also penetrating the meat with wonderful wood flavor. The smokers have a rotisserie system within the pit which permits them to slowly smoke 180 slabs at a time. While some barbecue purists insist that sauce never be part of the process, Carson’s believes the opposite…those purists have just never tasted a great sauce! Carson’s Signature BBQ Sauce is spectacular and that’s why we use it generously. Many places brush sauce on the meat in the final grilling stage or offer it at the table. Carson’s goes much further. Before we load our meat into the pit, we dip it into our sauce. This allows the sauce to permeate the meat as the hickory slowly does its job. Some suggest the sauce might cause the meat to burn. Carson’s sauce is on the sweet side and it does not burn, especially when smoking at temperatures between 190° and 250°. So, no boiling! No tenderizers! No dry rub! No beer! Just authentic, slow-cooked barbecue.

And here's what their website said about those who prefer other methods and techniques:

Carson's website wrote:Carson’s enjoys a large and enthusiastic following of loyal customers. Still, there are areas across the country (Kansas City, Memphis, Texas and the Carolinas) where methods are very different from Carson’s. What's your preference? Hickory, maple, or oak wood? Baby Back or Spare ribs? Dry rub? Sweet, mild, hot, or smoky sauce? Vinegar, mustard, or tomato-based? No sauce, perhaps? ... there are many opinions on what makes good BBQ

Oh come on. No it isn't accurate. And because it's so wildly inaccurate, its only purpose is to mock the tastes/opinions of others.

I simply think it shows a dislike of the product. If the product is being criticized, it doesn't also mean one is poking fun at the opinion of others - they are simply expressing their own dislike for said product. Now if someone said, "Only an idiot would like those ribs" - that is making it personal, not about the product itself...

Recently, in the Russell's thread a bit of the "I think BBQ should be like this" was happening, so I thought I'd post a poll to hear opinions. I respect the opinions of others, in fact (personally) - I don't even mind if a sauced up rib joint calls their ribs "BBQ" - the word means something different in South Carolina than it does in Texas, so why not something different to anyone anywhere. As long as I can have my ribs smokey, juicy, and delicious, I could care less what other joints call their ribs. I do have a problem with a place saying they smoke their ribs if they don't, because that's just lying (and sadly common). If a 'raunt serves something they call "World's Best Fried Chicken", they are inclined to think so and call it so, even if it's not...

I love hearing opinions about food, and think that is what this forum is about - so thanks for all of the opinions and responses to my original post, and I'm (biased) happy to see "Rubbed, smoked, juicy, full of texture" is the winner so far, cause that's how I like 'em