Ate at Jack's on Broadway last night with some work colleagues. I ordered a rack of the St Louis ribs and was very disappointed. Most of them had a gas taste that made them almost unedible (although piggie that I am, I ate them). I gave one to a tablemate and he concurred in the gas taste.
Later, out back near the alley, I chatted with one of the staff taking a smoke break and he/she was mystified by where the taste came from. They only used hickory to smoke the ribs, he/she said. I did a search of the boards here and came across one reference to ribs acquiring a gassy taste by being kept in a gas fueled warming oven. Does anyone have any insight into how this happens?
Anyway, Jacks was an OK place. The "decor" was appropriate, the staff friendly, I liked the beans. But, honestly, even ignoring the gassy taste, I thought the dry ribs were pretty bland from the get go, and *needed* sauce, which is unfortunate, because I like em to stand on their own first, and use sauce to give variety to the chow.