Has Blue Ribbon BBQ gone downhill?

Question

Blue Ribbon BBQ had been an extremely reliable "go to" place for us -- great BBQ, food always good, and portions generous. A Godsend on weeknights when we were too busy too cook. Unfortunately, for the last year or so, it seems to be on a downhill slide. Has anyone else noticed? The folks behind the counter don't seem to be as friendly or as consistent as in the past. On Weds night, my husband (a big guy) ordered a pork rib and beef brisket duo, and got just two ribs (he usually gets 3-4), and the brisket was a skimpy portion too (and a bit dry). I know his portion was skimpy because mine seemed huge in comparison. The coleslaw had no flavor, like it was missing key ingredients (salt? vinegar?). It's a shame I recently bought 3 groupons (forgetting about the downhill slide we've been noticing). In the recent past, I've noticed the meats being less tasty, or carelessly served up (lots of fat and nonedible stuff...)

Having achieved some level of success have the owners become a little too hands off? I hope they start paying more attention before we all lose what was once a very good thing.

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Blue Ribbon BBQ
910 Massachusetts Ave, Arlington, MA 02476

Answer

Are you guys going to Newton or Arlington? I ask because although I used to go mostly to the Arlington location I've had BBQ (specifically beef brisket) from the Newton location twice in the last few weeks and it was top-notch with excellent sides, including the new honey jalapeño carrots. The new mint limeade was not so much of a hit though.

Answer

BBQ is not consistent by nature due to different temps/humidity/size and quality of meat/where its placed in the smoker/how fresh it is/etc. Even one plate can differ greatly from the next when you order the same thing - the expeditor should be paying enough attention to try to mitigate that though, but things slip through - especially when you're putting out as much bbq as BR does. 

Brisket has always been up and down at BR ever since I started going about 5+ years ago. Ribs too - but I saw a big decline when they stopped smoking meat at Arlington - and coming back a little in the last year or so. Pulled pork has a little better consistency, seems to always be a similar range of quality, but when its really smoky, its soooo good - just wish it was that smoky all the time. Coleslaw has always lacked a vinegary component imo - easily fixed by adding a bit of vinegar sauce. I haven't noticed a change in friendliness, but the only friendly thing I look for in a bbq joint is an introduction of smoked meat to my stomach.

I had them cater my 40th birthday party and decided against brisket due to its extreme variability and went with pulled pork, ribs, and chicken. The ribs were gray, no smoke ring, and a little overcooked, but the chicken was very nice and the pulled pork was some of the best I ever had which to me made up for the subpar ribs - to me that exemplified my experiences at BR - some things are variable, but overall a good experience.

Answer

I went last Friday for lunch in Newton - tremendous brisket sandwich, arguably the best I've had since the old Kenton "Jake" Jacobs Jake's Boss BBQ days. It was moist, meaty, perfect smoke ring color. I gave it my version of the five star rating - no sauce. It was that good. Sides were decent collards and black eyed peas.

My DC had a pulled pork plate, and declared the meat to be in keeping with Carolina quality. 'Nuff sed. 

Could have been a bad day at the smoker. As a backyard 'que man (BGE is my cooker), I know how difficult it is to get things just right. In terms of portions, you may be correct. That said, in this economy, the choice for an operator often is less on the plater instead of more on the cash register.

Answer

I have been twice in the past 3 weeks and I can tell you I will never be back. The 1st time I was there at approx. 4:30 and got a 1/2 rack rib plate with 2 sides. The sides seemed very old and the ribs were dried out and lacked any taste. I went back about 2 weeks later around 6:30 pm and got a combination of bbq white meat chicken and ribs with 2 sides. This time the sides were a bit better, fresher mashed potatoes and decent cole slaw but the chicken was dried out with no smoke flavor and the ribs were too "fall of the bone" tender, no discernible dry rub or smoke flavor, no discernible smoke ring...the ribs actually tasted boiled not slow-cooked and smoked. Extremely disappointing!

Answer

Maybe it's the time you go. I think by evening the food gets a little tired. I'm there (Newton) frequently for Friday lunch (arrive early) and if it's not too crowded we can get served quickly and get a seat. I haven't noticed any decline in the food as such, but there have been new counter people who took awhile to get the portions right. BTW - last Friday it was too jammed so my buddy and I went to Paddy O's around the corner. It was terrific. Good pub food and service, despite being crowded. I'll be back there again soon.

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Paddy's Pub
95 Elm St, Newton, MA 02465

Answer

I went to Blue Ribbon (Arlington) for the first time about 6 months ago, and posted at the time that I wish I'd gone sooner --- it seemed miles better than ol' Redbones.

When I went last week to cash in some Groupons, my housemates and I kept saying "is this the same place?" ...dry, chewy ribs, soggy chicken, and greasy burnt ends with chunks of gristle and fat.

I'll try them again mid-day sometime -- heck, I've still got a Groupon to use -- but I'm back at Redbones for baby back ribs as my go-to BBQ.

Answer

I should have heeded the warnings on this thread. Inspired by the arrival of a Redbones takeout menu in our mailbox, we stopped by the Arlington location around 6:30 on Saturday night - it was more packed than we've ever seen it and the crowd looked a bit more Groupon-y than usual. We didn't stick around to see if the food had gone downhill, we bailed and wound up at Golden Garden in Belmont instead.

Where do y'all recommend for good brisket or chicken, preferably with takeout and not too far from Somerville? Redbones is okay, but is there anything better out there?

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Redbones
55 Chester St, Somerville, MA 02144

Golden Garden
63 Concord Ave, Belmont, MA 02478

Answer

Just to add a data point, the burnt ends purchased in Arlington at around 3:30 this afternoon were excellent, as they usually are. Specifically, there was strong evidence of a good deep smoke ring, and some good hunks of bark as well. Solid beans and collards as well.

Answer

Had some Blue Ribbon at a catered event over the weekend, and I hadn't had their food in a year or so. I thought it was excellent, reminded me that I should get back there more often (and mind you, the food was out of chafing dishes). The brisket was perfect, maybe a little leaner than I like it, but moist, with discernable smoke ring. Black eyed corn was awesome, and pulled pork and chicken as good as I remembered.

Answer

Just to give a little bit more input - I stopped by tonight for a pulled pork sandwich. I found the pork to be about on par with previous visits, which is to say pretty good. On the plus side it was quite smoky, very tender, and pulled into nicely sized shreds and chunks--that's an aspect of texture that they always get right. On the downside I'd say that it was a little bit overcooked and lean for my taste, but not dry either. The sides were quite good as usual - I always like their slaw, and the red beans and rice were delicious. In general I'd give it a solid B+, not quite as good as what I've had at Soulfire this year, but perfectly nice.

Answer

I used one of my three Groupons for Redbones this week, and got my usual burnt ends sandwich with cole slaw and beans. It was wonderful, and my husband said his pulled pork was great, too. Redbones for me has always been a disappointment. I send the brisket back EVERY time. Always, always dry.

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Redbones
55 Chester St, Somerville, MA 02144

Answer

I went to Blue Ribbon 2 weeks ago for lunch everything seemed great 
I always thought the combo plate only came with 2 ribs you can order an extra few for a couple of bucks. You may have caught it on a bad day or something

Last time I went to RedBones the portion was weak the food wasnt hot, or I should say almost cold.

Has it gotten any better?

I sure hope so because I love their brisket. You just have to add the BBQ sauce.

Answer

I'm from Tennessee, my parents are from Tennessee, my parents' parents are from Tennessee, my parents' parents' parents are from Tennessee, and so on (you get the picture). 

BBQ is a lifestyle where I come from. We don't insult BBQ by inviting people over to a "BBQ" when all we're doing is grilling burgers and dogs. Burgers + dogs = "a cookout." When we invite people over for a BBQ, we serve BBQ. And we spend a whole week making it. 

I moved here 16 years ago when I started college. And I'm going to be blunt here because this discussion (which is repeated almost verbatim every couple of months on this board) annoys me. This is the consensus I have consistently observed (admittedly, with a few exceptions):

People who come from the South prefer Redbones. People who come from Not-The-South (e.g., New England) prefer BR. And here's what's annoying: people who pride themselves as being "ahead of the trends" (no matter where they're from) prefer BR to Redbones (you know the type - the ones who always have to tell you "I was into that band WAY before they became popular. Their new stuff just isn't as good as their old stuff.")

Personally, I've never been impressed with BR. They don't clean up the gristle out of their pulled pork. Gross. Anyone knows that you should cook the meat with all of the fat, pull it, and then painstakingly pull out the fat before you serve it. BR just doesn't take the time. And ribs should fall off the bone, and you shouldn't have to break a sweat to chew when you eat them. 

I'm not saying that Redbones is as good as my Dad's pulled pork or my brother-in-law's ribs. It's not even as good as my favorite Middle and Eastern Tennessee BBQ joints. But it is certainly better than BR. Feel free to disagree with my opinion and take issue with my attitude, but realize that (with a few exceptions, of course) I'm most likely more qualified than you to make this assessment.

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Redbones
55 Chester St, Somerville, MA 02144

Answer

The answer is fairly simple. You need to move to Shelby, North Carolina for the pork bbq or Llano, Texas for the brisket.

Answer

I've never understood the attraction of BR. I haven't been there in a long time (and it was usually Arlington for lunch, because other people wanted to go.) But pretty much everything I ever had there was either really greasy, or burnt. I don't know if I was always unlucky or my taste in BBQ didn't match theirs, but not my thing,

Answer

Blue Ribbon Arlington: Still good, perhaps not quite so.
I have eaten BBQ everywhere. It is a highly variable dish, as reading these comments will attest. My all time favorite is central North Carolina, and indeed the pork is chopped, not pulled. Blue Ribbon makes the best local version of that. Vinegar only!!
My major complaint hasn't been mentioned and that is Yankee Corn Bread. Ug! Corn bread with sugar in it, made from yellow corn meal, etc. is some kind of cake and inedible, even though the Yankees seem to love it. My white corn meal no flour no sugar Arkansas product is way better. Way way better.

Answer

This topic was discussed on another thread (mostly about Redbones.)

Hit it today for lunch. Was feeling virtuous and had the "Three Sides" plate and then got a single spare rib:

- The good: cabbage side was excellent, the corn bread, (insert endless, what is the definition of good cornbread debate here) was same as it ever was and very good in my book, the black eyed corn lacked a little luster as did the collards. Not bad, good to get an interesting veggie fix, but somehow lacking. The rib was actually two ribs, and honestly a lot of rib for $2.99

- The problematic: the rib tasted like it was smoked somewhere else, and held on steam, etc for too long. The bark looked good, but had lost all barky (did he bark you?) texture. The meat had begun to get flabby from being too long strayed from the flame, and having been kept under moist heat for too long.

This is just one in many data points.

Blue Ribbon has jumped the shark.

As a coda, NONE of the original employees were there.

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Redbones
55 Chester St, Somerville, MA 02144

Answer

I think jump the shark might be a bit premature. Their ribs went south before and then came back, so I am sure they will again at some point. Seems like its still the same owners, so I am sure they will look at the negative feedback and make adjustments - after talking with some of the people who run BR at their open house earlier this year, they seem to be genuinely interested in their customer's experience.

 I am wondering if nearly 17,000 groupons sold last fall has had an impact?

I have had so many great meals there that I am willing to give them the benefit of doubt until things turn around. Until then, the pulled pork is still tops in the area.

Answer

Stopped by today with a groupon and had the 1/2 slab ribs platter, mashed potatoes and baked beans. Sides was very good and the ribs are outstanding, tender, nice smokey flavor and a really nice crust. Haven't had the baked beans for a long time and had forgotten how good they are.

http://thedailylunch-woburn.blogspot.com/2012/04/blue-ribbon-bbq-arlington.html

Answer

There is a few things that shouldn't be missed here. First, the soups, all of which are excellent but look out for the Kale Soup served over mashed potatoes.The other one is the Spicy Chicken Rollup that has been on the specials board since they opened but have finally made it onto the sandwich list. Lettuce, tomato, finely cut cabbage and some diced celery complement the chicken salad. Not very spicy but very very good. Tons of chicken salad and with two sides it's a fairly substantial meal or (for me) two.

http://thedailylunch-woburn.blogspot.com/2012/08/blue-ribbon-bbq-arlington.html

Answer

I was at the Newton one the other day. I thought the BBQ was about as good as it ever is (which isn't amazing, in my mind, but serviceable) - the sides were gross, though. Overcooked, underseasoned. That's a change from what I'm used to from BR.

Answer

Did take out the other night. The Memphis ribs, neither my wife nor I could eat them. Threw them out. My burtn ends were as good as ever. Will not be back like we used to.

Answer

Yes, I'd say the BBQ itself has declined, but I still love their sauce selection. Too bad, with all the new competition.

Answer

I have to say I think Blue Ribbon hasn't changed very much, if at all, over the years. Same as it ever was. Which means it's pretty good, but not great. Not close to great. Nothing on the menu blows you away, but it will do when you're in the mood for Q. For me, the sauces are the weakest part of the experience.

Answer

going down / yes it is the brisket on 2 visits in newton had no taste at all. Have eaten here for years, as i have in cambridge, the food all tastes the same, bland, no flavor or taste/ they should shut down the central kitchen and cook on site like they did years ago

Answer

I had lunch there again today and the ribs were fine as usual, not sure what people are complaining about. They might not be as smokey as when they were done in-house but otherwise they were fine as were the mashed potatoes and the baked beans. Got the green beans by mistake instead of the baked and as expected they were way too overcooked for me but had a very interesting vinegary taste and was surprisingly tasty. When I asked to have them swapped out for the baked beans, I just got a container of the baked beans on the side.

http://thedailylunch-woburn.blogspot.com/

Answer

I just realized that I had 4 groupons that will expire in a month so I guess I have to force myself to eat here every week for a month, not that it's going to be hard. I saw on their facebook page that one of todays specials was Asian Style Pork Belly Slider's. This was really outstandingly delicious! Tender pork belly slowly cooked in the smoker with a really nice crust on the outside and nicely spiced. Served with an Asian Slaw and drizzled with hot sauce (Sriracha?). The presentation could be improved. Putting three buns down and then heaping stuff on them makes it really hard to eat not to mentioning that the slaw and belly go everywhere when you try to bite into them. I rather see them individually wrapped so that the contents are contained. 
The rest of the groupon I spent on a Smoked Meatloaf Sandwich. The trick here is to ask for the sandwich as a wrap, makes it so much easier to eat and the tortillas are delicious as well. This is another favorite item of mine that has been on the daily specials menu since they opened. Tasty smoked meatloaf, lettuce, tomato, onions and a chipotle mayo with some finely sliced cabbage throw in for a nice crunch. Delicious!

http://thedailylunch-woburn.blogspot.com/2013/05/blue-ribbon-bbq-arlington.html

Answer

Blue Ribbon BBQ is living on a reputation. I stopped going there in February 2013 for the same two issues that occurred during repeated visits: Tons of attitude from all the staff who serve tough, very dry, days-old barbecue. In fact, on the last visit he smothered it with barbecue sauce trying to hide it, which was a first. They also serve a pile of mushy pulled beef and call it burnt ends. One thing that remains consistent, though: their barbecue sauce is quite literally the best in New England. Now my Saturdays are ridiculous: Drive to East Coast Grill for a pint of Grandma's Baked Beans to go. Drive to Soul Fire BBQ for a full slab of spareribs and cornbread to go. Drive to Sweet Cheeks for pulled chicken, mac n' cheese, and cole slaw to go. Go home, heat up the Blue Ribbon BBQ sauce from the fridge, and spend a day in heaven with some jazz playing in the background.

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