Where is Rib-It???
Mr. Non-Sport
discharge and while flying back to Philly I have only one thing on my
mind...
Rib-it's Texas beef ribs!
But alas, I find out that Rib-it has disappeared and nobody seems to
know the wherefore's or why's of it's demise. Can someone give me a
clue as to what befell my all-time favorite rib place???
Ken
James Andrews
: Way back in 1996 I enlisted in the Navy for 6 years. I get my
I think the chain went under or was bought, Ken. I haven't seen one
around at all in several years.
But welcome back to town, Ken. Try Phoebe's on 22nd & South for ribs and
other bbq.
Jas.
--
James Andrews
Philadelphia, PA
Bill Connors
Rib Crib in Germantown also good (pork ribs though)
"James Andrews" <jand...@mail2.sas.upenn.edu> wrote in message
news:aghgdh$m2k$1...@netnews.upenn.edu...
aud
about 2 years ago or so. We still miss it out here!
bebopper
the Boulevard ?? Phoebe's (South Street) is one of the few joints
that does beef ribs.
Rib-it used to have great spicy lamb ribs, and all-you-can eat
nights for spares and beef ribs. You can still find their barbaque
sauce in some stores. I've taken to grilling my own. Beef ribs
(IMHO) are one of the greatest bargains in the meat world. It's like
getting prime rib on sale for $2.99 / lb.)
They cook up nicely, even on gas grills, and as long as you
don't burn them, they are great anywhere from rare to med-well !!
- bebopper
Me
"bebopper" <bebo...@yahoo.com> wrote in message
news:h2q0jugj3a2tp5n7u...@4ax.com...
> I know Cherry Hill closed up. Wasn't there still one up on
> the Boulevard ?? Phoebe's (South Street) is one of the few joints
> that does beef ribs.
The Rib-It on the Roosevelt Boulevard went out of business
about two years ago, roughly the same time as the one in
Cherry Hill.
Mark Solomon
bebopper
greasy fried onion appy. I miss the Wonder Wings at Rib-it .. they
were almost always cooked to a CRISP, and then doused in serious hot
sauce.
- bebopper
Mr. Non Sports Cards
I'm pretty sure that Outback Steakhouse makes something that tastes
very close to funion loaf, even though it looks like a flower.
bebopper
The old Bloomin' Onion. I think it would suffice. Lonestars also a
have a version.
Craig
it still exists.
My favorite for ribs, however, was a place in Bristol called Austin's (right
on 413). They, too, closed a couple years ago.
Are there any good rib places left?
"James Andrews" <jand...@mail2.sas.upenn.edu> wrote in message
news:aghgdh$m2k$1...@netnews.upenn.edu...
Mr. Non Sports Cards
wrote:
>The last Rib-It I saw was in Camp Hill, PA (about 2 years ago). Not sure if
>it still exists.
>
>My favorite for ribs, however, was a place in Bristol called Austin's (right
>on 413). They, too, closed a couple years ago.
>
>Are there any good rib places left?
>
>
I don't think there are except for maybe the Rib-Rack (too small
booths for big guts though...)
If a good rib place ever opened in my neighborhood though (lawncrest),
the owner would get rich.
Dave Dunn
>>
>>Are there any good rib places left?
>>
>>
>I don't think there are except for maybe the Rib-Rack (too small
>booths for big guts though...)
>
>If a good rib place ever opened in my neighborhood though (lawncrest),
>the owner would get rich.
Don't forget the Rib Ranch on Aramingo Avenue. I haven't been there in
a while, but they used to have an all you can eat special on beef ribs
on Tuesdays. The service was a little erratic, though.
Dave Dunn
(rib and buffet expert)
Chris Freas
@newsread1.prod.itd.earthlink.net:
> How sad... where can I get a good funion loaf?
>
>
Check out Red hot and Blue in Cherry Hill.. They still make the loaf, and
the ribs are (for my money anyway) FAR better than Rib-it ever was. They
also make a real nice pork pull
Kenbo
Thanks for the tip!
bebopper
Bear in mind these are MEMPHIS style ribs (dry-rub and smoked to a
pink colour) as opposed to the KC-St.Louis (wet ribs) that Rib-it made
...
- bebopper
Kenbo
>
>Bear in mind these are MEMPHIS style ribs (dry-rub and smoked to a
>pink colour) as opposed to the KC-St.Louis (wet ribs) that Rib-it made
>...
>
but is there any real difference?
aud
Mark Solomon
so here goes.
I think that Barbecue style food (and I don't mean food cooked on an outdoor
grill) is about the most overrated form of American cuisine if not American
culture in general. While it is a good treat once in a while, and there are
ways to make outstanding ribs, most barbecue tends to be a poor cut of
greasy, chewy, fat laden meat drowning in a ridiculous, mediocre,
unredeeming sauce. I never did understand the popularity of barbecue.
Any thoughts?
James Andrews
The beauty of good bbq is the long slow cooking, over smoke, moreso than
the sauce, if you ask me. This means that you can't use a good cut of
meat, because those will dry out and break down if cooked that way. Hence
the ribs, brisket, etc.
I agree that many bbq sauces are silly. Many are too sweet, that's for
certain. And my favorite bbq is from kreuz's in Texas, where they don't
have sauce--they just use a rub and smoke the meat over post oak for a
long time. I've heard that they've gone downhill some since they've moved
to their new place though.
Anyway, the point is that often you're right. I think that because it's
so easy to make a simulation of bbq, there's a lot of shitty bbq out
there. When it's done right, though, it's really excellent.
bebopper
the "big Green Egg"
1. If we weren't suppose to eat animals, how come they're made of
meat?
2) Slow smoked pig meat is best.
3) When you think you've added too much garlic, add some more.
4) Everything is better if it has been brined.
5) A Weber is a damn good grill, but it is NOT a BBQ.
6) If you can own only one grill or smoker, get the Big Green Egg
7) What Westerners call smoking Southerners call BBQ and what
Westerners call BBQ Southerners call grilling. Northerners don't make
these distinctions because they just can't cook.
To really get a handle on cooking with fire (or smoke) I
highly suggest looking at Steve Raichlen's "How to Grill" and "The
Barbecue Bible" (both available on half.com).
There are a wide variety of approaches to what is called
"Barbecue" in various regions of the US, from Texas brisket to East
Carolina pulled pork to St.Louis / Kansas City ribs.
The cooking methods do not lend themselves to lean tender cuts
such as tenderloin, so the greasier, tougher cuts end up being done
this way. Since American barbecue tends to radiate out of the south
and southwest rural areas, it would stand to reason they wouldn't end
up served with demi-glace.
Most commercial sauces tend to list "corn syrup" as their
primary ingredient, so yeah, they are going to be a little on the
sweet side. I don't; mind a little sweetness to the sauce from brown
sugar or molasses (or both) as long as it is balanced with tangy
vinegar and some heat from peppers.
My #1 rule in life is to never order ribs in a place that
doesn't specialize in them (#2 is never order a cheese steak in a
pizza joint [except Joe's on 16th]).
Philly is fortunately graced with a fair number of good BBQ
joints, but strangely enough I suppose I get my pig cravings taken
care of more often from the Jamaican Jerk Hut than most of the others.
- bebopper
Chris Freas
news:4FR49.1969$tI4.7...@monger.newsread.com:
> bebopper (bebo...@yahoo.com) wrote:
>:
>: Bear in mind these are MEMPHIS style ribs (dry-rub and smoked to a
>: pink colour) as opposed to the KC-St.Louis (wet ribs) that Rib-it
>: made ...
>
> Has Red Hot and Blue changed?? Last time I was there you could get
> wet or dry-rub ribs off their menu...
>
> Avatar
>
No it hasn't changed.. you can get wet or dry and recently they've added a
sweet sauce in addition to the regular sauce
bebopper
years) the ribs came dry-rubbed (but they served sauce as a
condiment). The other option was pulled pork. I don't remember the
ribs being available wet grilled (but I could be wrong).
Has anyone been there recently ?? How is it ??
- bebopper
Chris Freas
news:vgnclug3br1rfko2g...@4ax.com:
I was there last night, the ribs were the same (good) as usual. I had the
wet, my wife had a combo of the wet with pulled pork. The pork was moist
and the sauce tasty. As an added bonus last night's band was excellent
