Thread: Your preferred ribs?

"Andy" <[email protected]> wrote in message news:[email protected]..
> Your preferred ribs?
>
> I'm invited to Famous Dave's tomorrow and figured I'd order ribs.
>
> Question is, since it's been over 15 years since I had them, what's your
> preferred ribs?
>
> Last I had was baby back ribs. Can't remember what I thought of them.
>
> Another question is what's a reasonable order (without pigging out) of
> different kinds of ribs? 1/2 rack, etc.? I'm not interested in setting a
> land-feed record, so-to-speak. Plus also taking into account corn on the
> cobb
> or other included side dishes.
>
> Beef/pork, don't matter.
>
> TIA,
>
> Andy

Saint Louis Cut Pork Ribs.

Dimitri

Dimitri said...

> Saint Louis Cut Pork Ribs.
>
> Dimitri


Dimitri,

I saw them listed on their website menu.

A half slab plus sides? Full slab plus sides?

Best,

Andy

"I went to the gym the other day, saw a woman working out and you could
see her ribs. And all I could think about was 'I haven't had a McRib in
forever!'" --Jim Gaffigan

;-)

> Question is, since it's been over 15 years since I had them,
> what's your preferred ribs?

If it's actual BBQ, pork ribs that are not baby back ribs are the
best (i.e. spare ribs).

"Country-style ribs" are not entirely rib and they are also
something to avoid, IMO, but they seldom appear on restaurant menus.

Steve

On Jan 19, 3:35*pm, Andy <a...@b.c> wrote:
> Your preferred ribs?
>
> I'm invited to Famous Dave's tomorrow and figured I'd order ribs.
>
> Question is, since it's been over 15 years since I had them, what's your
> preferred ribs?

Regular, not baby backs.
>
> ...question is what's a reasonable order (without pigging out) of
> different kinds of ribs? 1/2 rack, etc.?

>Full rack. Take the leftovers home.
> Beef/pork, don't matter.

Pork, of course.
--------
Away from a restaurant though, my preferred home-cooked ribs are:

Marinate as long as possible in standard Chinese marinade--garlic,
ginger, soy sauce, wine.
Cook in 225-250F oven for 2 hours.
Finish on med. hot grill, basting with melted butter mixed with soy
sauce and just a little bit of honey. -aem

In article <[email protected]>, Andy <[email protected]> wrote:

> Your preferred ribs?
>
> I'm invited to Famous Dave's tomorrow and figured I'd order ribs.
>
> Question is, since it's been over 15 years since I had them, what's your
> preferred ribs?
>
> Last I had was baby back ribs. Can't remember what I thought of them.
>
> Another question is what's a reasonable order (without pigging out) of
> different kinds of ribs? 1/2 rack, etc.? I'm not interested in setting a
> land-feed record, so-to-speak. Plus also taking into account corn on the cobb
> or other included side dishes.

Famous Daves has a sampler platter, so try to order that and share it
with your dining companions. The ribs there are pretty good, both their
baby backs and beef ribs, but I tend to favor the smaller baby backs.
How many ribs to order is entirely up to you, it depends on how hungry
you are, of course. A half rack is a huge portion for one person, it
seems to me. I like to get the sampler platter and eat one or two ribs,
a bit of the chicken, and some brisket.

Andy <[email protected]> wrote:

> Your preferred ribs?
>
> I'm invited to Famous Dave's tomorrow and figured I'd order ribs.
>
> Question is, since it's been over 15 years since I had them, what's your
> preferred ribs?

Had you actually *looked* at the menu before posting, you'd have
known you have exactly *one* choice for ribs: Pork Spare Ribs.

But if I were you I'd *insist* on the beef ribs!

-sw

On Mon, 19 Jan 2009 23:35:39 +0000 (UTC), Andy <[email protected]> wrote:

>Your preferred ribs?
>
>I'm invited to Famous Dave's tomorrow and figured I'd order ribs.
>
>Question is, since it's been over 15 years since I had them, what's your
>preferred ribs?
>
>Last I had was baby back ribs. Can't remember what I thought of them.
>
>Another question is what's a reasonable order (without pigging out) of
>different kinds of ribs? 1/2 rack, etc.? I'm not interested in setting a
>land-feed record, so-to-speak. Plus also taking into account corn on the cobb
>or other included side dishes.
>
>Beef/pork, don't matter.
>
Beef/pork certainly does matter, my good man.

I like St. Louis cut ribs these days, but things have changed and will
surely change again. I'm not familiar with Famous Dave's ribs --
apparently he could be a bit more famous -- but I'd order a side of
ribs and haul any leftoves home if I though they were going to be
good.
--
modom

ambitious when it comes to fiddling with meat

Sqwertz wrote:

> Had you actually *looked* at the menu before posting, you'd have
> known you have exactly *one* choice for ribs: Pork Spare Ribs.
>
> But if I were you I'd *insist* on the beef ribs!
>
> -sw

with a half order of fettucine Alfredo and some Dr. Pepper??

Goomba wrote:
> Sqwertz wrote:
>
>> Had you actually *looked* at the menu before posting, you'd have
>> known you have exactly *one* choice for ribs: Pork Spare Ribs.
>>
>> But if I were you I'd *insist* on the beef ribs!
>
> with a half order of fettucine Alfredo and some Dr. Pepper??

And a waitress who asks, "How does everything taste?".

I forgot about the half-order Alfredo-rant.

-sw

Andy wrote:
> Your preferred ribs?
>
> I'm invited to Famous Dave's tomorrow and figured I'd order ribs.
>
> Question is, since it's been over 15 years since I had them, what's your
> preferred ribs?
>
> Last I had was baby back ribs. Can't remember what I thought of them.
>
> Another question is what's a reasonable order (without pigging out) of
> different kinds of ribs? 1/2 rack, etc.? I'm not interested in setting a
> land-feed record, so-to-speak. Plus also taking into account corn on the cobb
> or other included side dishes.
>
> Beef/pork, don't matter.

Pork! Natch! I normally prefer regular spareribs (St. Louis style?)
but I will eat baby backs if they're done right. It's just that most
places I've had baby backs they're not done well enough for me. I like
them to fall off the bone, or at least pull off easily. When I have to
chew the meat off the bone I don't care for it at all!

Well, I always order the biggest order I can afford and take home
the leftovers. I've been places where 3-4 ribs is an order. I wouldn't
order less than a half a rack even with sides. But if you're being
modest in your eating habits just order 3-4 ribs if they have them
available in the quantity.

Kate

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]

In article <[email protected]>, Andy <[email protected]> wrote:

> Your preferred ribs?
>
> I'm invited to Famous Dave's tomorrow and figured I'd order ribs.
>
> Question is, since it's been over 15 years since I had them, what's your
> preferred ribs?
>
> Last I had was baby back ribs. Can't remember what I thought of them.
>
> Another question is what's a reasonable order (without pigging out) of
> different kinds of ribs? 1/2 rack, etc.? I'm not interested in setting a
> land-feed record, so-to-speak. Plus also taking into account corn on the cobb
> or other included side dishes.
>
> Beef/pork, don't matter.
>
> TIA,
>
> Andy

I personally prefer beef ribs!
You may want to have a little of each.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

On Tue 20 Jan 2009 01:23:08p, Kate Connally told us...

> Andy wrote:
>> Your preferred ribs?
>>
>> I'm invited to Famous Dave's tomorrow and figured I'd order ribs.
>>
>> Question is, since it's been over 15 years since I had them, what's
>> your preferred ribs?
>>
>> Last I had was baby back ribs. Can't remember what I thought of them.
>>
>> Another question is what's a reasonable order (without pigging out) of
>> different kinds of ribs? 1/2 rack, etc.? I'm not interested in setting
>> a land-feed record, so-to-speak. Plus also taking into account corn on
>> the cobb or other included side dishes.
>>
>> Beef/pork, don't matter.
>
> Pork! Natch! I normally prefer regular spareribs (St. Louis style?)
> but I will eat baby backs if they're done right. It's just that most
> places I've had baby backs they're not done well enough for me. I like
> them to fall off the bone, or at least pull off easily. When I have to
> chew the meat off the bone I don't care for it at all!

If the meat is falling off the bone, it's way too done for me. I like a
little chew to the meat.

> Well, I always order the biggest order I can afford and take home
> the leftovers. I've been places where 3-4 ribs is an order. I wouldn't
> order less than a half a rack even with sides. But if you're being
> modest in your eating habits just order 3-4 ribs if they have them
> available in the quantity.
>
> Kate
>
> Kate
>



--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Tuesday, 01(I)/20(XX)/09(MMIX)
************************************************** **********************
Today is: Inauguration Day
************************************************** **********************
Who? Me? I just dropped in to stir up some trouble.
************************************************** **********************

Andy wrote:
> Dimitri said...
>
>> Saint Louis Cut Pork Ribs.
>>
>> Dimitri
>
>
> Dimitri,
>
> I saw them listed on their website menu.
>
> A half slab plus sides? Full slab plus sides?

A half slab plus sides is going to be a good amount of food. With a full
slab, you can bring home left-overs for later. I much prefer spare ribs over
baby-backs. A lot more bang-for-the-buck, and I think the flavor is
superior.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Dave Bugg said...

> Andy wrote:
>> Dimitri said...
>>
>>> Saint Louis Cut Pork Ribs.
>>>
>>> Dimitri
>>
>>
>> Dimitri,
>>
>> I saw them listed on their website menu.
>>
>> A half slab plus sides? Full slab plus sides?
>
> A half slab plus sides is going to be a good amount of food. With a full
> slab, you can bring home left-overs for later. I much prefer spare ribs
> over baby-backs. A lot more bang-for-the-buck, and I think the flavor is
> superior.


Dave,

Two weeks ago, I visited a "Famous Dave's" a town over and walked in and it
smelled like a mix of Clorox, stale beer and other rot. I did an about-face
and walked out!!!

Ron's Rib's and Sweet Lucy's, two well respected joints (that I know of)
here in Philly, only BBQ baby backs.

Best,

Andy

On Fri, 20 Feb 2009 17:02:45 -0600, Andy <[email protected]> wrote:

>Two weeks ago, I visited a "Famous Dave's" a town over and walked in and it
>smelled like a mix of Clorox, stale beer and other rot. I did an about-face
>and walked out!!!
>
>Ron's Rib's and Sweet Lucy's, two well respected joints (that I know of)
>here in Philly, only BBQ baby backs.

Famous Dave's has gone national, huh? I think it started out in the
Twin Cities. The food used to be excellent. We won't eat there
anymore.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
>
> On Fri, 20 Feb 2009 17:02:45 -0600, Andy <[email protected]> wrote:
>
> >Two weeks ago, I visited a "Famous Dave's" a town over and walked in and it
> >smelled like a mix of Clorox, stale beer and other rot. I did an about-face
> >and walked out!!!
> >
> >Ron's Rib's and Sweet Lucy's, two well respected joints (that I know of)
> >here in Philly, only BBQ baby backs.
>
> Famous Dave's has gone national, huh? I think it started out in the
> Twin Cities. The food used to be excellent. We won't eat there
> anymore.
>
> Carol

There's a Famous Dave's nearby that has been there for a few years now.
I went there once. That's says enough right there, doesn't it? And I
really, really like BBQ too.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Damsel in dis Dress said...

> On Fri, 20 Feb 2009 17:02:45 -0600, Andy <[email protected]> wrote:
>
>>Two weeks ago, I visited a "Famous Dave's" a town over and walked in and
>>it smelled like a mix of Clorox, stale beer and other rot. I did an
>>about-face and walked out!!!
>>
>>Ron's Rib's and Sweet Lucy's, two well respected joints (that I know of)
>>here in Philly, only BBQ baby backs.
>
> Famous Dave's has gone national, huh? I think it started out in the
> Twin Cities. The food used to be excellent. We won't eat there
> anymore.
>
> Carol


Carol,

Famous Dave's was a showcased segment on Travel channel's "Food Paradise:
BBQ" TV show. I was impressed by all the 1st place awards they'd won! ! I
looked up the website and used the store locator and one popped up nearby.

Best,

Andy

In article <[email protected]>,
"Dave Bugg" <[email protected]> wrote:

> Andy wrote:
> > Dimitri said...
> >
> >> Saint Louis Cut Pork Ribs.
> >>
> >> Dimitri
> >
> >
> > Dimitri,
> >
> > I saw them listed on their website menu.
> >
> > A half slab plus sides? Full slab plus sides?
>
> A half slab plus sides is going to be a good amount of food. With a full
> slab, you can bring home left-overs for later. I much prefer spare ribs over
> baby-backs. A lot more bang-for-the-buck, and I think the flavor is
> superior.

I prefer a good 2 or 3 BEEF ribs.
Pork is ok, but beef rulz. ;-d
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama