I would think that this would be very popular in London, as seems to be the case. the critic probably didn;t approve because it was American.

JimmyCarter'sSecondTerm: I would think that this would be very popular in London, as seems to be the case. the critic probably didn;t approve because it was American.

Maybe they should call them the UK equivalent "freedom ribs" or something.

Here's a British BBQ recipe:

Take one beef brisket.
Boil for 3 hours.
Serve with warm beer.

napjerk: Here's a British BBQ recipe:

Take one beef brisket.
Boil for 3 hours.
Serve with warm beer.

I wouldn't trust the Brits. to make good BBQ either. I am guessing the ribs are thrown in an oven and then slathered with a tangy sauce instead of properly cooked.

I also enjoyed the comment a guy left saying he went there for lunch and had to wait 20 minutes for his food. What the crap was he expecting?

Clicked 27 times; will post to Showbiz on Fri, 25 Jul 2008 at 9:14 PM

Huh?

Screw critics, what do his customers say?

Read the comments, some people in Britain seem to think Americans eat this stuff every day. We eat it occasionally because its...tasty. You can eat healthy and occasionally have a slab of ribs or a pulled pork sammich and not die, ya pansies. Go Rib Shack!

MickCollins: Read the comments, some people in Britain seem to think Americans eat this stuff every day.

You don't live in the South, do you?

sounds to me like the only thing wrong with this restaurant is the name.

Chicago bbq?


/kansas city transplant in ATX

Best restaurant in London is American Fried Chicken, hands down.

That shiat is hilarious. They think French fries go with fried chicken.

LOL NEWBZ

Does Fark have rib snob threads? If not I'll start. The best are a Memphis style dry rub, slow smoked, and sold out of a shack only open 1 day a week. You can't get them where you live.

Tell me if you've heard this one before but...food critics tend to be asshole snobs! Major lulz

cmunic8r99: From one of the bad reviews (pops)(the one with the 'ghastly' comment):

A meal for two with wine, water and service costs about £70.

Wine? Who the Fark drinks wine with ribs?

Well, they were bloody Mary's mentioned in your link, which also makes no sense.

Also a gem from your linked comments: I'm pleased we did - the organic steak was lovely and the onion loaf was crispy and piping hot.

What? I knew the English would screw it all up.

Bar-B-Q, done right, should be its own food group.

the_colonel: Does Fark have rib snob threads? If not I'll start. The best are a Memphis style dry rub, slow smoked, and sold out of a shack only open 1 day a week. You can't get them where you live.

Haven't tried them, so I can't say. But I did go to Lockhart, TX, just last week, just so I could taste their barbecue. Went to Black's Barbecue. It was pretty good, didn't need any sauce, either.

I love this comment:

How can people feel nostalgia for the old "heart-attack on a plate"? It would be irresponsible for any food critic to encourage us to eat this American rubbish. Don't we have enough obesity problems already in this country?

Paul, Gwynedd, UK




Good Paul,leave more for your compatriots so that they may know the goodness of American BBQ.

theflatline: sombreradoraloca

French fries are a valid side with fried chicken. As long as you have the gress hot nothing better than some home made fries.

Corn
ColeSlaw
biscuts
rice dressing
red beans and rice
mashed potatoes and gravy
green beans
peas

Yeah no they don't do multiple sides. It's like a combo burger. You get the fries and you get the fried chicken and you don't get anything else.

JimmyCarter'sSecondTerm: I would think that this would be very popular in London, as seems to be the case. the critic probably didn;t approve because it was American.

Farkin' limeys are just having food envy.

"We knew we couldn't recreate exactly what had been before. What we've given is a new menu that has the backbone of the original using specialised meats and evolved it by injecting elements of its St Louis origins and elements of local provenance."

Represent.

If it's called BBQ and it's not from KC, it's a sham.
Accept no substitute.

/Vinegar? On BBQ. Freaking commies.

Bare Bones in Gaithersburg MD... I would gladly punch my mother in the face for a plate of those :) (just kidding mom)

hey come on, everyone. i lived in chicago and unfortunately for the city, arthur bryant chose to settle somewhere else. no doubt a loss, but give it a rest. i've killed off many a slab of ribs in chicago, and lived to enjoy them.

finnished: the_colonel: Does Fark have rib snob threads? If not I'll start. The best are a Memphis style dry rub, slow smoked, and sold out of a shack only open 1 day a week. You can't get them where you live.

Haven't tried them, so I can't say. But I did go to Lockhart, TX, just last week, just so I could taste their barbecue. Went to Black's Barbecue. It was pretty good, didn't need any sauce, either.

I've heard of Black's BBQ. I'd like to try it out. I think I saw it on the travel or food channel.

But that's not how a snob thread works. You're supposed to say mine suck and you know of a place where they're better. Maybe ribs are so awesome that there no such thing as bad ones, just some that are better that others (like BJs).

I for one, as an American that has visited London can personally say that Bodean's BBQ (across from the tower) is some of the best BBQ I have ever had. Minus Bear Creek Open Pit BBQ... you cannot beat that place hands down.

London, you know
Bad food worse weather Mary-farkin-Poppins London!

Anyone who eats English fish and chips has no bidness criticizing ribs. Cod jerky. Always fried into leather.

They're just confused because they're seeing meat and they're not familiar with it.

Any BBQ kidney or tongue? Pip pip.

/St. Louis FTW - who else has a cut of ribbed named for them? We're the amalgamation of all the BBQ styles.
//Baumann's Butcher Shop in Brentwood - no they don't serve carryout. That's where I get my ribs and cook them myself.

Owner of American-style BBQ joint in London lashes out at snooty food critics, says his customers love sizzling beef and pork, dripping in sticky barbecue sauce, with accompaniment of deep-fried goodies. GO USA

Does 'cue really "sizzle"? I guess maybe, but I never associated low-n-slow with "sizzling."

napjerk: Here's a British BBQ recipe:

Take one beef brisket.
Boil for 3 hours.
Serve with warm beer.

This is not authentic. They stole it from the Irish.

/but they left out the vitally important family argument that rages the whole time the brisket boils

//when nobody's speaking to each other and at least two people are legless drunk, the meat's done

Blacks BBQ sucks. I know of a place that is much better and no more than 30min away from Blacks BBQ. The City Market in Luling, TX is easily the best BBQ around.


Snob thread? Like that?

I lived in London for a few years when I was in my early 20's. The previous Chicago Rib Shack was very popular and had great ribs. The owner was a American named Bob Peyton who also owned the Chicago Pizza Pie Factory where I worked for a short time as bartender, and later bar manager. Good times.

DPWbrc: sounds to me like the only thing wrong with this restaurant is the name.

Chicago bbq?


Yeah. The last time Chicago had a great BBQ it came courtesy of Mrs. O'Leary's cow.


/loves Memphis for ribs, Texas for brisquet.

theflatline: Your profile says Atlanta, and I lived there for a bit and there are a plethora of chicken-rib-biscuit joints. Though they are a lot more tastier places to eat there than a rib shack.

I'm with you. It's just when you said that we don't eat at places like that all the time, the first thing that came to my mind was some members of my families wide asses. They do eat at places like that all the time, and have the hips to prove it. Unfortunately, my cousins seem to be the rule, not the exception.

I love BBQ in all it's forms, but I only eat it a few times a month.

A) There are many reasons I love living in North Carolina. Eastern NC BBQ is one of them.
B) USA! USA! USA! And I mean that.

haplo53: Owner of American-style BBQ joint in London lashes out at snooty food critics, says his customers love sizzling beef and pork, dripping in sticky barbecue sauce, with accompaniment of deep-fried goodies. GO USA

Does 'cue really "sizzle"? I guess maybe, but I never associated low-n-slow with "sizzling."

In England a lot of 'American' food is served on those hot plate type things you get at Mexican restaurants when they give you 'sizzling' fajitas.

I have to say one thing though about English food (I've lived in England three years now...) it isn't all that bad... they just screw up one or two things that basically turn the whole meal to shiat. Other than that, it is actually tolerable.

DPWbrc: sounds to me like the only thing wrong with this restaurant is the name.

Chicago bbq?


/kansas city transplant in ATX

Yeah, I noticed that too and I live outside Chicago. If it was a DD-pizza joint, it might work. What's next, a Pittsburgh-style Chicken Wing shack?

There is no barbecue as good as Santa Maria tri tip. If you ever make the run from LA to Frisco skip the plate of mashed yeast vegan BS and stop off in Santa Maria. Good beef from the ranch days cooked right and so well smoked you don't want to mess up the flavor with a sauce. It would be better known if the vast majority of Friscans and Angelenos weren't USDA prime idiots.

the_colonel: Does Fark have rib snob threads? If not I'll start. The best are a Memphis style dry rub, slow smoked, and sold out of a shack only open 1 day a week. You can't get them where you live.

My recipe:

Preheat oven to 250 degrees
Center ribs on 2-3 bay leaves on piece of foil twice as long as the ribs. Douse with about a 1/4 cup of 1:1 water and apple cider vinegar and wrap foil into an envelope tightly around the ribs. Transfer to cookie sheet and bake in low oven for 3-4 hours, or until meat is tender.

Prepare a medium hot grill and mix your favorite prepared BBQ sauce (I like Sweet Baby Ray's) with Scott's BBQ Sauce (new window)(a pepper and vinegar-based sauce from North Carolina - you can buy a case of (12) 16 oz bottles for the ridiculous price of $23.50) to taste and brown sugar to taste (if you like a sweet sauce). Add a capful of apple cider vinegar, if desired.

Paint with ribs with sauce and grill until sauce carmelizes and is set and connective tissue is easily cut and fat is rendered.

/fall of the bone rib heaven! Sweet, vinegary and hot.

Their menus http://www.thechicagoribshack.co.uk/#/menus/ http://www.thechicagoribshack.co.uk/media/main-menu.pdf look pretty impressive. But the beer selection is very limited. Besides Booklyn Lager, they should import more American beers like Harpoon or Bluepoint.

germ78: DPWbrc: sounds to me like the only thing wrong with this restaurant is the name.

Chicago bbq?


/kansas city transplant in ATX

Yeah, I noticed that too and I live outside Chicago. If it was a DD-pizza joint, it might work. What's next, a Pittsburgh-style Chicken Wing shack?



omaha-style lobster rolls!

/gainesville cheesesteaks!