WNY area lovers of Q rejoice, there's a place north of the city that is the real deal. It's been at its Transit Road location for the last 5 years and after driving by this place numerous times on my treks out to Newfane I finally had a chance to stop in. I could tell the place was going to be good just from the delightful odors, that brought me back to my times on the gulf coast when in a BBQ neighborhood.
This place has a distinctive flavour to its food, that wasn't exactly to my liking. Its kind of like beer, there are a lot of good quality hoppy beers out there, but I would not drink them due to taste preferences, not because they were made poorly. Still I could not deny they seem to know what they are doing and produce a good product. In fact I am surprised this place has not been reviewed on this board in the past.
I had the full rack of St. Louis ribs and these were for the most part very tender. The two end pieces were a bit chewy, but once past this there was no problem. This place is definitely for those in the little or no sauce camp. Although mine were served with their sticky bourbon sauce on request. So if you like sauce, you can certainly get what you need. Consistent with their dry leanings, the ribs were not smothered. Some fans would find that a real positive. In fact I found out at the end of my meal they also have a hot BBQ sauce, a regular and a Memphis mustard style.
The meat itself, in addition to the signature smoky flavour (they use Hickory) was a bit too salty for my taste. In fact I had the impression from the taste they brine the ribs before smoking, but don't quote me on this since its my opinion only. The sides were good, the cole slaw average, but the baked beans very tasty, with a nice meat flavour. Again, too savory for my liking, but you can always add some sauce to sweeten them up.
In addition to ribs they offer chicken, brisket and pulled pork. If you have a taste for fried catfish they offer that as well. True to their Western New York locale, they even smoke chicken wings.
All in all a good place, but you have to like meat/beans a bit on the savory side. Still, you can doctor accordingly and have sauce added to the dry ribs.
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