I've been wanting to try Ms. Que's Ribs on Miles Rd. (SE corner of Miles and Northfield) for several years, and I finally made this weeekend when I was back in Ohio. This is my short report: GO THERE RIGHT NOW!
Seriously, Ms. Que's kicks ass. The baby back ribs were meaty and insanely tender, lightly brushed with a thin, slighty sweet sauce. The shoulder was possibly even better - naked, smoky meat served with sweet and tangy slaw on thick, soft white bread. We got sides of baked beans (the best I've ever had, period), cole slaw (mmm), and fries (great and crisp). The mac and cheese looked great, but I must shamefully admit that I passed on it -I'm like the only person in the U.S. that's not a macaroni lover. I was really excited to try the greens, but they weren't ready yet. Another winning aspect is Ms. Que herself - friendly, gregarious, and someone who Really Cares About Food.
Now for some questions. I'm pretty ignorant about the finer points of barbecue so I'd like to appeal to those with more knowledge here. Ms.Que uses a rotisserie to cook her meat. This is pretty atypical, right? Anyone have any opinions on this method? IMHO, it produced some delicious barbecue. I'm really interested to hear what others might think.
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