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Posted on 3/23/14 at 5:35 pm to KCMIZSEC
I tried to go there once and couldnt get in the parking lot, not even in the grass, it was only 11am i thought i was gonna be early.
Posted on 3/23/14 at 5:42 pm to Sleeping Tiger
quote:
This is where I insert a plug for Bogart's in Soulard. It's better than Pappy's.
Agreed.
They have a killer prime rib that I get occasionally for a change of pace.
Posted on 3/23/14 at 6:28 pm to Sleeping Tiger
Oklahoma Joes is the best I have had. In St.Louis though......Pappys, Bogarts, and Sugarfire.
Posted on 3/23/14 at 6:33 pm to ZouDerrty
St. Louis may not get the love and recognition it deserves for BBQ, but it has the most ranked BBQ places for one city in the top 20 than any other in the country.
Posted on 3/23/14 at 9:47 pm to MIZ_COU
Posted on 3/23/14 at 10:23 pm to ZouDerrty
I've had Q all over the country, and Okie Joes is a notch above everyone else.
Posted on 3/24/14 at 9:10 am to deeprig9
quote:
I tried to go there once and couldnt get in the parking lot, not even in the grass,
they've got like 4 locations now. Has anyone tried any of the those?
It cracks me up that they started as a gas station restaurant, and are still there.
Posted on 3/24/14 at 9:33 am to MIZ_COU
quote:
they've got like 4 locations now. Has anyone tried any of the those?
They have three that I know of. I've been to all three, and all three are excellent. When I went to the two new ones, they didn't have as long of a line as the original usually has.
Posted on 3/24/14 at 10:00 am to TigerNick23
TigerNick23
frick YOU, NICK! RIBS ARE GOD'S GIFT TO MANKIND. ANYONE WHO DOESN'T CONSIDER RIBS TO BE ABSOLUTLY INCREDIBLE FOOD IS MORE THAN LIKELY A GIRLYMAN WEARING PINK PANTIES THAN A REAL MAN.
G...T...F...O!
quote:
Mark my words, R...I...B...S.... A...R...E.... N...A...S...T...Y If I was dying of hunger in the middle east I would eat sand instead
frick YOU, NICK! RIBS ARE GOD'S GIFT TO MANKIND. ANYONE WHO DOESN'T CONSIDER RIBS TO BE ABSOLUTLY INCREDIBLE FOOD IS MORE THAN LIKELY A GIRLYMAN WEARING PINK PANTIES THAN A REAL MAN.
G...T...F...O!
Posted on 3/24/14 at 10:08 am to mizzoukills
quote:
ANYONE WHO DOESN'T CONSIDER RIBS TO BE ABSOLUTLY INCREDIBLE FOOD IS MORE THAN LIKELY A GIRLYMAN WEARING PINK PANTIES
Posted on 3/24/14 at 12:07 pm to KCMIZSEC
quote:
One of the best in KC. Best pulled pork you can ever hope to find.
Okie Joes is my favorite joint. In my opinion the ribs there are average. If anyone ever goes you have to get the Jumbo Smokie Joe. It is pulled pork and chopped beef on one glorious sammich. If pulled pork is not your thing get the Jumbo Z Man. While it is not on the menu in Jumbo form it does exist. You just have to order it. It is brisket with provelone cheese and an onion ring. If you catch them on the right day you can get burnt ends. those melt in your mouth, not in your hand.
Lucky for me I'm going Friday!
Posted on 3/24/14 at 12:15 pm to HermannMIZ
In my opinion, restaurant ribs are always hit and miss. The only place I've found that has any sort of consistency with their ribs is Jack Stack. For ribs, you are better off just to do them yourself.
Posted on 3/24/14 at 1:03 pm to KCMIZSEC
I second your opinion of jack stack. they do some fine ribs.
Posted on 3/24/14 at 2:07 pm to HermannMIZ
quote:
If you catch them on the right day you can get burnt ends.
Like the day after the Cards win the Series?
Cards win series, wake up with hangover, go to Okie Joes for lunch, short line, take a look at the menu, see that they have burnt ends...
That. Was a good day.
Posted on 3/24/14 at 2:21 pm to Remote Controlled
quote:
For STL style I usually keep the temp at around 225 and cook them for about 6 hours.
For ribs, I always buy a bottle of Lindemans Raspberry Framboise Lambic Ale. I marinate the ribs in this overnight. It's super acidic and tenderizes the meat and imparts a tasty raspberry note. It also makes the meat raspberry colored.
Prior to the rub I slather the meat in regular mustard. This gives me a nice crust.
I make my own rub, paprika, brown sugar, cayenne powder, salt, pepper, mustard powder, garlic powder, and whatever else I might have in the cupboard. I've made some excellent rubs, and some less than stellar ones.
I always mop after about an hour and a half of cooking. Apple vinegar, brown sugar, red pepper flakes.
After the first mop, I wrap the ribs in foil for a few hours, usually pouring in whatever beer I happen to be consuming.
For the last couple of hours I unwrap and mop every hour or so.
Ahhhhhhhhh, Smoking Ribs 101
The first time I saw St. Louis Style Ribs on a menu I looked at my woman and pointed to it. She said "is that actually a thing?!" So, I had to ask someone if it was, being from KC and all. That's when I learned it was just a style of cut.
Posted on 3/24/14 at 2:23 pm to Remote Controlled
I think Oklahoma Joe's only has burnt ends on Wednesdays and Saturdays.
Posted on 3/24/14 at 5:22 pm to Sleeping Tiger
quote:
I've never had it, but it's probably better than the best we have in StL.
Agreed. St. Louisians are avid grillers and BBQrs. No self respecting St. Louisian would own a home without a place to grill or smoke in their backyard. Even old German style of brats, dogs, and burgers, with relishes and mustards.
Restraunts in St. Louis don't compete with that. Italian food is best to go out to eat.
Posted on 3/24/14 at 5:25 pm to HermannMIZ
quote:
I second your opinion of jack stack. they do some fine ribs.
Jack Stack is the best, and there is a lot of good competition.
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