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Posts Tagged ‘baby back ribs’

My buddy Nick has been harping on me for a while to check out this rib place next to his apartment. With no real dinner plan last night, combined with my ride home from a haircut, I took advantage of having Honey 1 BBQ in my crosshairs. On a cold night made even colder from having my natural fur hat trimmed back some bone stickin ribs sounded about right.

I walked in the front door and went down the hallway to order up my ribs. Huge menus on the wall, didn’t need to look though, I knew was I was getting.

I ordered 2 full slabs that each came with some cole slaw, french fries (they were underneath the ribs), and two slices of white bread. I also got some baked beans, some fiber to help all moving parts move.

It took about 15 minutes to get my food, and that’s fine because it gave me a chance to read all of the articles written about them on their wall. Seems Robert Adams is a firm believer in the slow food movement, especially with something like tender smoked pork ribs. He only cooks a night’s worth of business each day so nothing sits out. He uses a small glass-walled smoker with a variety of wood chips. The sauce is made fresh as well. He doesn’t used the baby back ribs that are so popular, he uses spare ribs and gets just the right amount of smoke to cut through that fat but still be able to taste all of the juicy morsels of pig.

When I got them home I slathered some of the BBQ sauce all over the ribs. It’s nice, not too spicy, not too vinegary, a nicely balanced sauce. Since the fries got a little greasy from resting under the ribs I put them in the toaster. That crisped them right up. The ribs were outstanding. Being spare ribs and not baby backs they weren’t quite as tender, but they were moist and tasted fantastic. The only real problem I could find is that they are much bigger than I thought they’d be. I figured that two slabs would cover us both for dinner last night and lunch today. Well, lunch was a few hours ago and while Yuki and I each ate more ribs today, I still have a full slab in the fridge. I think I’ll make a pork rib chili or something with them.

I wouldn’t go as far as saying they arer the best ribs I’ve ever eaten, or even the best in Chicago (I think Smoque still has that honor), but they are definitely in the conversation. I would happily fill myself with Honey 1 BBQ ribs and then do it all over again.

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Whole Foods had some really nice baby back ribs on sale the other day, so I really had no choice but to get a slab. I only wish I had a smoker, but even without one ribs can be done with flavor and tenderness.

I started by coating the slab with a spice rub. I used a very basic mix for this slab. I mixed together about 1/8 cup of paprika, 1/8 cup of sugar, 2 tablespoons of black pepper, 2 tablespoons of salt, and 1 teaspoon each of cayenne, dry mustard, and white pepper. I let the rub sit for about an hour before throwing the slab into a 250 degree oven. I let it go for about 2.5 hours.

Once the meat was cooked through and tender I put it on the grill over about medium heat. I had some BBQ sauce in my fridge that I needed to use so I didn’t make any of my own. I brushed the sauce on both sides of the ribs and let them cook for about 10 minutes per side to get the sauce nice and carmelized.

Besides white rice I stewed some chickpeas. I diced half of an onion, one yellow bell pepper, two tomatoes, and two garlic cloves. I also used one can of chickpeas and two sprigs of rosemary from our herb garden.

In some hot olive oil I sautéed the garlic for about 30 seconds before adding the onion. A few minutes later I added the yellow pepper and the rosemary sprigs. I let that go for about 7 minutes before adding the chickpeas and tomato. I poured in about a quarter cup of water and then seasoned with salt, pepper, a dash of cumin and a dash of paprika. I let the water come to a quick boil then covered the pot, turned the heat to low, and let it simmer for about 15 minutes. Once the chickpeas were fully heated I turned off the heat and squeezed in the juice from a half a lemon. That’s all, ready for consumption.

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The only other meal worth blogging about from our trip last week was our final dinner. We used Las Vegas as our start and stop point simply because the cheapest flights were to Vegas and we were able to make a nice circle out of there. Anyone who knows me has heard me tout the brilliance of Mike Mills’ ribs. He’s the owner of 17th Street Bar and Grill in Murphysboro, IL. When my mom and step-dad attended law school at SIU they turned me on to his ribs. He’s a 5 time rib champion of the Memphis in May BBQ contest, 2 of those times also taking the Grand Champion trophy. Bon Appetit Magazine has him ranked right at the top of BBQ Ribs. For whatever reason, he opened up 3 locations in Vegas and named them Memphis Championship BBQ. I was looking forward to those ribs to close out the trip ever since we booked the flights.

We started off with a jar of beer each and some rolls with honey butter.

Slabs and half slabs of ribs each come with two sides. We quickly realized that it’s cheaper to share a slab and then order two extra sides, which still turned out to be a bit too much food for us. Also, the sides aren’t all the same price. So, we included fried okra and steamed vegetables with the slab since they were the two most expensive and then added an order of mashed potatoes and, what BBQ meal is complete without them, baked beans. The okra came with a dipping sauce made with Mike’s famous Magic Dust, a spice blend recipe handed down to him from his grandmother. The vegetables were simply a mixed bowl of steamed vegetables. The potatoes had bacon them as well as Magic Dust in the gravy. And the baked beans also had bacon as well as his BBQ sauce.

On to the ribs. A nice full slab of slow-smoked baby backs. We got there at about 9:30 at night and our ribs were probably at their peak about 6:30-7ish. They were slightly dry, but still fantastic! Still better than any other rib you’ll get at a restaurant. We devoured those meat popsicle about as well as any vulture could. MMMMMMMM!

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