Best Ribs? - Page 4 - Calgarypuck Forums - The Unofficial Calgary Flames Fan Community

stampsx2 · 06-05-2010, 03:05 PM

As far as chain restaurants go Earl's has got to have the best ribs out there. Haven't tried Cajun spiced ribs though.

Thanks for the heads up about BP ribs.

BlackArcher101 · 06-05-2010, 03:12 PM

Quote:

Originally Posted by stampsx2

As far as chain restaurants go Earl's has got to have the best ribs out there.

Make sure you try Baton Rouge when it opens before saying that.

stampsx2 · 06-05-2010, 03:22 PM

Quote:

Originally Posted by BlackArcher101

Make sure you try Baton Rouge when it opens before saying that.

Will do. Looks pricey though. Hopefully well worth it.

HeartsOfFire · 06-05-2010, 05:10 PM

The Palomino's ribs, except on Monday, are not worth what you pay for them. Only on Monday are they worth it because of the bang for your buck. (Their pulled pork is great though)

Cactus Club's ribs, the ones with the Jack Daniel's BBQ sauce? The only other place I have eaten those ribs is TGIFriday's in the States. Jack Daniel BBQ ribs, if you can get them, are to DIE for!

Montana's hickory smoked ribs are great on All You Can Eat day, especially when they fall off the bone.

And say what you will about Tony Roma's, but on Tuesdays, their all-you-can-eat Beef ribs are amazing!

I'm a bigger fan of wet ribs and St. Lous style ribs than I am of dry, smoked ribs. Which is why I don't like going for ribs at the Palomino unless it's Monday.

Pinner · 06-05-2010, 05:17 PM

Quote:

Originally Posted by HeartsOfFire

The Palomino's ribs, except on Monday, are not worth what you pay for them. Only on Monday are they worth it because of the bang for your buck. (Their pulled pork is great though)

Cactus Club's ribs, the ones with the Jack Daniel's BBQ sauce? The only other place I have eaten those ribs is TGIFriday's in the States. Jack Daniel BBQ ribs, if you can get them, are to DIE for!

Montana's hickory smoked ribs are great on All You Can Eat day, especially when they fall off the bone.

And say what you will about Tony Roma's, but on Tuesdays, their all-you-can-eat Beef ribs are amazing!

I'm a bigger fan of wet ribs and St. Lous style ribs than I am of dry, smoked ribs. Which is why I don't like going for ribs at the Palomino unless it's Monday.

Looks like we have ourselves a CP expert on ribs.

(I've never tried any of them, I live in a small city)

PIMking · 06-05-2010, 05:22 PM

You don't know ribs in Canada.... Dreamland BBQ....

Also boiled ribs suck... Say no to boiled ribs.

Shazam · 06-05-2010, 08:09 PM

Best place in Calgary for ribs, hands down, is Holy Smoke. A buck a bone.

Northendzone · 06-05-2010, 09:29 PM

tonight i was at montanas and had a hankering for ribs - so i opted for the apple butter sauce and it was game on - the meal was rib-rageous, rib-tastic if you will.

as an aside is saw a piece on Tony romas on that unwrapped show and i was stunned to see that they did not appear to remove that membrans on the bone side.

CaramonLS · 06-05-2010, 10:54 PM

Quote:

Originally Posted by HeartsOfFire

Cactus Club's ribs, the ones with the Jack Daniel's BBQ sauce? The only other place I have eaten those ribs is TGIFriday's in the States. Jack Daniel BBQ ribs, if you can get them, are to DIE for!

Disagree on the Cactus Club ribs. Had them tonight - JD BBQ Sauce tastes like an ashtray.

Must say, great preparation on them, loved the meat, hated the sauce.

CaramonLS · 06-05-2010, 10:55 PM

Quote:

Originally Posted by Northendzone

as an aside is saw a piece on Tony romas on that unwrapped show and i was stunned to see that they did not appear to remove that membrans on the bone side.

Same thing happened to me too. They didn't remove the membrane. I'm pretty sure that is the first step to preparing decent ribs.

Is this Tony Roma policy or did we both have sh*tty prep cooks?

Sluggo · 06-06-2010, 07:48 AM

If you cook the ribs just right with the membrane on it pretty much becomes a thin strip of rib flavored bacon.

Northendzone · 06-06-2010, 08:51 AM

Quote:

Originally Posted by CaramonLS

Same thing happened to me too. They didn't remove the membrane. I'm pretty sure that is the first step to preparing decent ribs.

Is this Tony Roma policy or did we both have sh*tty prep cooks?

i rec'd matt dunnigans cookbook for fathers day a yr or two ago and matty suggests removing the membrane - and i thought what does matty have to gain by lying about this.

seems to me that the ribs are a little more tender with the membrane removed - but on some slabs it can be a lot of work - while on others it is one pull and it is off

Clarkey · 06-06-2010, 10:07 AM

Quote:

Originally Posted by CaramonLS

Same thing happened to me too. They didn't remove the membrane. I'm pretty sure that is the first step to preparing decent ribs.

Is this Tony Roma policy or did we both have sh*tty prep cooks?

I'd assume with a chain like Tony Roma's the ribs come pre-cooked in a plastic bag.

HammeR_ · 06-06-2010, 10:57 AM

Quote:

Originally Posted by CaramonLS

Same thing happened to me too. They didn't remove the membrane. I'm pretty sure that is the first step to preparing decent ribs.

Is this Tony Roma policy or did we both have sh*tty prep cooks?

You had shatty prep cooks. I worked at the crowfoot location a few years back and we always removed the skin on the back.

HammeR_ · 06-06-2010, 10:57 AM

Quote:

Originally Posted by Clarkey

I'd assume with a chain like Tony Roma's the ribs come pre-cooked in a plastic bag.

You assume wrong sir.

Pinner · 06-06-2010, 11:00 AM

Quote:

Originally Posted by Clarkey

I'd assume with a chain like Tony Roma's the ribs come pre-cooked in a plastic bag.

I would also think so, it's unreal the crap food people buy from chain restaurants,like pizza chains

They probably just finish them on the grill.

Sec218 · 06-06-2010, 11:45 AM

I love the beef ribs at Tony Romas, as well as the baked beens!

Red Potato Standing By · 06-06-2010, 12:53 PM

If you boil your ribs,boil them in apple juice..so much better(not near as good as smoking obviously)

BlackArcher101 · 07-24-2010, 01:26 PM

FYI, Baton Rouge in Quarry Park opened this week. No official grand opening yet, as they need a little while to iron things out.

I went for lunch on Friday, had the 10oz pork ribs with mashed potatoes. I believe it was $17, a little on the pricey side.

As for the ribs, the sauce and flavor was excellent. They fell off the bones with ease, with a fair amount of meat on them. I had a few which were on the dry side, but they were on the ends. The mashed potatoes with bacon (can't go wrong with bacon) and I believe garlic were awesome. I would have preferred mine a bit crispy on the outside, but I didn't request it.

In terms of service, it looks like the staff are still learning, but at least they ask the manager(s) for clarification. Still an overall better service than some or nearly all restaurants during the boom were giving. I'm sure they will improve even more in the next few weeks.

The decor is excellent. Dark woods with nice deep red seats. Lots of seating available in both the lounge and dining room and was about 1/3-1/2 full during Friday's lunch. Parking may be a concern during weekday lunches when they eventually start filling the dining room to capacity (due to other food establishments sharing the same parking lot).

All-in-all, a 7.5/10 at the moment. I expect it to end up at 9/10, with the missing 1 because of the price.