Need Ribs - Will Travel

In my Monty Python-like quest for the Holy Rib, I have canvassed this faire city far and wide but have alas not yet discovered "the" rib which completely satisfies my "amateur expert" definition of the perfect pork bone. In the coming weeks and months I will move my search to nearby hamlets, villages and burgs. If anyone has a suggestion where I might find a "toothsome" rib (preferably Baby Back) that has been sauced (and camelized) to perfection I'm listening.

I can't remember if we had discussed Big R's ribs before. They are currently our local favorites. Dry rub, no sauce (available at the table if need be). Firm, smoky goodness NOT falling off the bone.

I can't remember if we had discussed Big R's ribs before. They are currently our local favorites. Dry rub, no sauce (available at the table if need be). Firm, smoky goodness NOT falling off the bone.

Ed...I thought they had closed last summer but was recently told they had just moved down the street to that building in LaGrange that used to be the hot dog restaurant. I haven't been to that part of LaGrange in months...is that where they are located ?

I can't remember if we had discussed Big R's ribs before. They are currently our local favorites. Dry rub, no sauce (available at the table if need be). Firm, smoky goodness NOT falling off the bone.

Ed...I thought they had closed last summer but was recently told they had just moved down the street to that building in LaGrange that used to be the hot dog restaurant. I haven't been to that part of LaGrange in months...is that where they are located ?

They never closed...just moved to the old Hot Dog Heaven. Lunch there Tuesday?

I can't remember if we had discussed Big R's ribs before. They are currently our local favorites. Dry rub, no sauce (available at the table if need be). Firm, smoky goodness NOT falling off the bone.

Ed...I thought they had closed last summer but was recently told they had just moved down the street to that building in LaGrange that used to be the hot dog restaurant. I haven't been to that part of LaGrange in months...is that where they are located ?

They never closed...just moved to the old Hot Dog Heaven. Lunch there Tuesday?

Yep...I'm down with that. Can't wait.

Steve if you have the time I'd be interested in learning/discussing your techniques. I will provide the smoker, wood, and necessary products.

Steve if you have the time I'd be interested in learning/discussing your techniques. I will provide the smoker, wood, and necessary products.

Dude...I got nuthin' BUT time. Give it a couple of weeks to let the weather kind of settle down and we'll do something. I'm workin' on a couple of new sauce recipes as well as trying a new "high heat" technique. We can learn together.

StP

Steve if you have the time I'd be interested in learning/discussing your techniques. I will provide the smoker, wood, and necessary products.

Dude...I got nuthin' BUT time. Give it a couple of weeks to let the weather kind of settle down and we'll do something. I'm workin' on a couple of new sauce recipes as well as trying a new "high heat" technique. We can learn together.

StP

Awesome, hopefully by then my copy of modernist cuisine will come in the mail and we can check out what they did. I hear they won a national championship with their techniques. I'd like to compare side by side ribs cooked sous vide as opposed to a more traditional smoking technique as opposed to the high heat technique.

Steve,

You should check out Ray Cook's roadside establishment on 42 between 393 and 53 (closer to 393). Ribs, brisket, pork (served wet), and our personal favorite smoked bison or beef tongue.

He is open Friday and Saturday 12pm - 6pm for carryout.

Harold

In my Monty Python-like quest for the Holy Rib,

http://www.youtube.com/watch?v=JQ8jGqdE2iw

In my Monty Python-like quest for the Holy Rib,

http://www.youtube.com/watch?v=JQ8jGqdE2iw

You should check out Ray Cook's roadside establishment on 42 between 393 and 53 (closer to 393). Ribs, brisket, pork (served wet), and our personal favorite smoked bison or beef tongue.

He is open Friday and Saturday 12pm - 6pm for carryout.

Thanks so much. I have heard he has great bbq but never knew his hours. Can't wait to try!

Stevie, can you explain for us n00bs what's wrong with falling-off-the-bone ribs? I've seen you rail against them several times recently, and it hadn't really occurred to me that this wouldn't be desirable, although I enjoy them both ways.

Steve,

You should check out Ray Cook's roadside establishment on 42 between 393 and 53 (closer to 393). Ribs, brisket, pork (served wet), and our personal favorite smoked bison or beef tongue.

He is open Friday and Saturday 12pm - 6pm for carryout.

Harold

I had some Brisket from his place last year and all I can say is - tough.

1st - Hola stranger!!! and to Becky!

If you've never made it out to Shack in the Back you need to try it. If you have, I don't remember seeing it on here. And ask Mike or Barb to show you the "shack" in the back - you'll drool all over yourself, being the bbq miester you are!!!