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RUB REVIEW-by an amateur

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RUB REVIEW-by an amateur

NativeNewYorker | Jul 3, 2005 02:27 AM

I'M AN AMATUER
I don't know BBQ well. (I grew up in NYC.) I don't think raw Wonderbread is a great "authentic" addition to a BBQ plate (or anything else). I think Houstons makes good ribs. Etc.

The following is. therefore, for fellow amateurs:

FAT vs. LEAN
The burnt ends are too chewy and fatty. On the other hand, their "long" St. Louis ribs are the best ribs I've ever had. Period. Just as good as anything I've eaten in: Texas (Austin), Mississippi (Abe's and some others), South Carolina, or Georgia.

In general, "chewy/fatty" vs. "not chewy/fatty" is an important distinction. (More important to me than the usual "wet vs. dry" or "falls off vs. doesn't fall off" debate.) The beef ribs at Daisy M's and Blue Smoke are chewy/fatty and not enjoyable. No matter how authentic this is, you will not enjoy them if you dislike food textures like dark chicken meat and rare steak.

BURNT END SCHEDULE
They run out and then restock all day. Burt ends seem to be a byproduct of another meat, and as that other meat gets served, burnt ends build up. So we ordered them despite the "out" indication. And got some 15 minutes later, as the kitchen reloaded.

SIDES
Baked beans- best ever (and I usually hate baked beans)
Onion loaf/strings- best ever (usually they are too greasy)
Sweat tea- not quite like the South...90% though and still great (AND all-you-can-drink, like in the South)

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