Daddy Dee Posted March 5, 2008 Share Posted March 5, 2008 seti, I don't know where it is. Just ran across the pic browsing reddit links. Tony Reed and I had ribs at Rib Crib Tuesday night. I thought I'd never tasted any better any time any where. Quote Link to comment Share on other sites More sharing options...
Daddy Dee Posted March 7, 2008 Share Posted March 7, 2008 I'd like to find this place. Quote Link to comment Share on other sites More sharing options...
seti Posted March 8, 2008 Author Share Posted March 8, 2008 seti, I don't know where it is. Just ran across the pic browsing reddit links. Tony Reed and I had ribs at Rib Crib Tuesday night. I thought I'd never tasted any better any time any where. Where is the Rib Crib? I'd like to try it but as you know I compare everyones ribs to Sim's dry ribs. Today a friend and I are going to Whole Hog. My last experience there was terrible but my friend insists it was an off night so I'll give them a second shot. OT but I am sending my tweeters off to be repaired so I can give you back the loaner tweeter soon. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted March 8, 2008 Share Posted March 8, 2008 http://www.unclebillysaustin.com/ Quote Link to comment Share on other sites More sharing options...
BEC Posted March 8, 2008 Share Posted March 8, 2008 I would like to try this place: http://www.kreuzmarket.com/index.shtml Might have been started by some kinfolks of mine. Bob Quote Link to comment Share on other sites More sharing options...
Daddy Dee Posted March 8, 2008 Share Posted March 8, 2008 Seti, Rib Crib is on Military Rd. in Benton. When I first saw the restaurant I dismissed it because it is a chain out of Oklahoma. Their spare ribs are excellent and consistent. They do baby backs, too, but they are the house specialty and a little pricey. They have three sauces on the table. One is probably kin to KC style and one that is similar but spicier. The third sauce is a mustard based sauce. OK, but not great. Their pulled pork is excellent and do a nice job on smoked ham. I don't think I've tried their brisket. Tuesday evening they have all you care to eat on spare ribs. I wish I could turn out ribs myself as good as those. So how was Whole Hog this time? I was thinking "off night" too when you'd had a sub par experience there. Let me know sometime when you've got the bandwidth to check out rib crib. Of course, they serve some absolute evil too. Blackberry cobbler in a beer goblet with Yarnell's vanilla. So far, it's been out of the question after ribs anyway. Just wanted to warn you though in case the devil is assigned to our table. Quote Link to comment Share on other sites More sharing options...
Daddy Dee Posted March 8, 2008 Share Posted March 8, 2008 Bob, If these are your kinfolks you all come from good stock. Did you look at the way they cook pork chops? Wowie. I mean they really look good. Boneless pork loin is hard to cook, IMO, because it dries out so fast. Cooking the whole loin with the bone looks like it would be just right. Their sausage looks world class, too. Quote Link to comment Share on other sites More sharing options...
bigdaddy Posted March 9, 2008 Share Posted March 9, 2008 Dude, my Mom has cooked pork loin roasts since I was little they are awesome. Great on the grill. She also did a roast with them in the oven that she bathed it in mustard toward the end and damn that was killer. Quote Link to comment Share on other sites More sharing options...
Groomlakearea51 Posted March 9, 2008 Share Posted March 9, 2008 Anybody try some "country style ribs" with a garlic and sesame oil sauce. Very, very good. Easy to do. Chicken breasts are also great like that. 3 pounds, or about 4-5 "country style ribs" (or 3-4 skinnless/ bonless chicken breasts) 2 oz sesame oil (brown kind, not the refined white kind) 2 oz olive oil 2 tablespoons minced garlic (or 4-5 crushed big cloves) 1 teaspoon of lime juice 1 teaspoon of tarragon 2-3 oz white wine small amount of sea salt or kosher salt Mix well; use as marinade for about an hour or two. drain off and baste while cooking. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted March 9, 2008 Share Posted March 9, 2008 I usually just smoke country style ribs with a dry rub, then apply sauce for eating. Quote Link to comment Share on other sites More sharing options...
Daddy Dee Posted March 10, 2008 Share Posted March 10, 2008 Had lunch yesterday at Smokey Joe's in Benton. It's a locally owned restaurant that I have roughly compared to Rib Crib, though it is much more spartan in it's interior and dining area. The ribs yesterday were a disappointment. Don't know if they were just having a bad day or if I wasn't remembering them correctly. Smokey Joe's does have good smoked chicken. Reminds me of what my father used to cook. For the Benton located fare, Rib Crib has got the best ribs. Quote Link to comment Share on other sites More sharing options...
seti Posted March 10, 2008 Author Share Posted March 10, 2008 Had lunch yesterday at Smokey Joe's in Benton. It's a locally owned restaurant that I have roughly compared to Rib Crib, though it is much more spartan in it's interior and dining area. The ribs yesterday were a disappointment. Don't know if they were just having a bad day or if I wasn't remembering them correctly. Smokey Joe's does have good smoked chicken. Reminds me of what my father used to cook. For the Benton located fare, Rib Crib has got the best ribs. I might have to try to make it out there. Friday night we were supposed to go to Whole Hog but my Friends wanted to go to Simm's which is odd because it is usually I wanting to go to Simm's. It was amazing as usual and I ordered dry. Today I am going to try to get my Boss to go to BBQ with me @ Whole Hog. Quote Link to comment Share on other sites More sharing options...
seti Posted March 10, 2008 Author Share Posted March 10, 2008 OK we tried Whole Hog today and as I looked around I noticed 90% of the people were eating the pulled pork sandwhiches. I sampled some of their pulled pork and it was dam near perfect. I ordered a half a slab of ribs. The ribs were glazed sticky too sweet and covered in spicy molasis. This is what I refer to as other ribs. The molasis took all the flavor from the meat and zapped them of moisture/tenderness. There are people that prefer these ribs but I don't. Rib preference is subject that can be debated till the cows come home everyone has a preference. and argument as heated as SET. These are ribs for glaze and sauce fans which there are many. The sauce selection was amazing especially the special request Volcano. I sampled all the sauces and was blown away by the selection and varied flavors. I'll go back and have their perfect pulled pork with great sauce but the ribs paled in comparison to Sim's. Sim's ribs still riegn supreme in my book with their light rub and long smoke that lets the true flavor of the moist smokey meat shine. If anyone knows of any other dry rib joints in central arkysas let me know!!!!! Going to try Cross Eyed Pig this weekend. Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted March 10, 2008 Share Posted March 10, 2008 I love ribs but it's hard to beat a whole hog dressed out ! Pic is from a friends party back in November . Quote Link to comment Share on other sites More sharing options...
oldtimer Posted March 10, 2008 Share Posted March 10, 2008 Hhhhhhelp! It's me. Pppppiglet! Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted March 10, 2008 Share Posted March 10, 2008 Hhhhhhelp! It's me. Pppppiglet!Shut Up and get in my belly allready ! Quote Link to comment Share on other sites More sharing options...
Daddy Dee Posted March 10, 2008 Share Posted March 10, 2008 sunburnW, wow, that is a lovely presentation for whole hog pulled pork. Does your friend do competition BBQ? Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted March 10, 2008 Share Posted March 10, 2008 sunburnW, wow, that is a lovely presentation for whole hog pulled pork. Does your friend do competition BBQ? Dee , we used to do the pig ourselves . Get togather , have a few beers and pull an allnighter . For the last couple of years it's been catered . Maybe next year we will do it ourselves again . Allways a good time and my buddies dad makes a mean hash ! Quote Link to comment Share on other sites More sharing options...
seti Posted March 10, 2008 Author Share Posted March 10, 2008 sunburnW, wow, that is a lovely presentation for whole hog pulled pork. Does your friend do competition BBQ? More importantly Dee is where does his friend live. I have never had pork like that WOW! Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted March 10, 2008 Share Posted March 10, 2008 Coastal , South Carolina Quote Link to comment Share on other sites More sharing options...
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