Hadn't hit it in 4 months or so.
In a nutshell, Arlington location:
- Still jammed on a Monday night two weeks ago
- Most of the staff has turned over only ONE familiar face
- The vibe of really being dedicated to good chow seems gone
- Sides as good as they ever were
Now the sad part, now that the ribs are made off-site in a central commissary I swear they re-heated my 1/2 rack of ribs in a STEAMER.
So while it might have been good cue when it left the commissary, by the time I ate it it was soggy, wet, mushy, lacking all semblance of good bark. In short it was ruined, and barely edible. First time I have ever experienced such lame ribs at BR. In the past once or twice I've had overdone, a little too dry, which can happen at any real cue place. But soggy-wet-toilet-paper ribs, inexcusable, It made me sad, very, very, very sad.