I'm no barbecue expert and was hoping some hounds could enlighten me to the virtues of truly excellent 'cue.
2 weekends ago some friends of mine came to visit. Decided to take them for a lovely coastal drive through Palos Verdes, then a not so lovely coastal drive throw San Pedro and the harbor.
It was on the island of Naples (just east of Long Beach) that a whiff of 'cue filled the car vents. We decided to stop at the Naples Rib Company.
I order the St. Louis ribs-- my friend ordered a rack of baby backs. My friend raved-- says they were the best ribs he's ever had-- soft, succulent, smokey-- almost fall-of-the-bone, but not quite (I had read that fall-off-the-bone is actually not a proper goal for professional bbq jockeys-- is this true?)
I was a bit more cautious with my praise-- although my St. Louis ribs were good, almost as tender as my friend's baby backs (I'm not convinced if this is because the StL ribs were really well prepared or the baby backs were not) Although the sauce had a lovely bit of spice to it, I was not in the Nirvana state my friend was. His girlfriend ordered the BBQ chicken, which was a bit dry. Sides were adequate (steamed veggies, cornbread & sweet butter (delicious but uninspired), beans.
I'm curious to hear hounds opinions on truly excellent 'cue-- particularly if you've been to the Naples Rib Company (or their sister Newport Rib Company)
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