Is there anyplace in okc to get beef ribs?

You can ruin sausage, I have had some great and some awful sausage.

You can screw up sausage. Bologna, maybe not so much.

Is there anyplace in okc to get beef ribs?


County line....... Oh never mind

County line....... Oh never mind

Ugh. I know.

County Line in Austin still has them, the Salt Lick down there has them occasionally.

County line... Oh never mind
I never, ever trust a BBQ joint that has printed menus. It's just not
Kosher, er Christian, you get the point.

Only reliable BBQ joints have signs with missing letters and any price
changes. Example 1, "I'll have the p__led por_ with po_a_os and
_eans." Of course the 6 in the price is leaning like the infinity symbol
and the 9's are missing.

You can ruin sausage, I have had some great and some awful sausage.
So true, but in my experience it's not been a prevalent as bad ribs or
pulled pork.

Is there anyplace in okc to get beef ribs?

Moe's Smokehouse (http://www.urbanspoon.com/r/46/1822440/restaurant/Nichols-Hills-Lakeside/Moes-Smokehouse-Oklahoma-City), which recently opened up near Western and Britton, served them for St. Patricks day but if they have served them since they have not posted anything about it.

I'm going to try and convince Kosmo's BBQ (http://www.urbanspoon.com/r/46/1807006/restaurant/Suburban-Southside/Kosmos-Q-BBQ-Catering-Oklahoma-City) to start offering them.

Back Door BBQ (http://www.urbanspoon.com/r/46/1769203/restaurant/Uptown/Back-Door-Barbecue-Oklahoma-City) had said they would be doing them occasionally but if they have they didn't post any pics of them.... They have occasionally done a beef short rib sandwich.

So the simple answer to your question is no Q-raunts in Oklahoma are currently serving beef ribs on a regular basis. They do get made on a fairly regular schedule in my backyard (http://okbbqea.blogspot.com/2013/03/fred-flintstone-would-love-these-ribs.html).


You can screw up sausage. Bologna, maybe not so much.

You've apparently never been to the Rib Crib in Midwest City.... I've been there twice, unfortunately, and they screwed up the bologna both times.

Moe's Smokehouse (http://www.urbanspoon.com/r/46/1822440/restaurant/Nichols-Hills-Lakeside/Moes-Smokehouse-Oklahoma-City), which recently opened up near Western and Britton, served them for St. Patricks day but if they have served them since they have not posted anything about it.

I'm going to try and convince Kosmo's BBQ (http://www.urbanspoon.com/r/46/1807006/restaurant/Suburban-Southside/Kosmos-Q-BBQ-Catering-Oklahoma-City) to start offering them.

Back Door BBQ (http://www.urbanspoon.com/r/46/1769203/restaurant/Uptown/Back-Door-Barbecue-Oklahoma-City) had said they would be doing them occasionally but if they have they didn't post any pics of them.... They have occasionally done a beef short rib sandwich.

So the simple answer to your question is no Q-raunts in Oklahoma are currently serving beef ribs on a regular basis. They do get made on a fairly regular schedule in my backyard (http://okbbqea.blogspot.com/2013/03/fred-flintstone-would-love-these-ribs.html).


You've apparently never been to the Rib Crib in Midwest City.... I've been there twice, unfortunately, and they screwed up the bologna both times.

I never accused the Rib Crib of being an actual BBQ joint....

I've been to Rib Crib twice. I doubt they could ever charm me into a third trip.
It's not gross, but it's not any place I feel a need to try again.

So true, but in my experience it's not been a prevalent as bad ribs or pulled pork.
Living in Central Texas for awhile pulled pork wasn't the easiest thing to find. I am not a rib fan, I think it was cleaning up too many bones off the tables when I was a busboy at Han's that turned me off of them. My wife likes ribs and when I do some smoking there is usually a slab on the smoker.

LILLIE'S Q (http://www.lilliesq.com) , My buddy brought some goodies by the office today from this place. This is his brother inlaws place in Illinois and it was some of the best Ive ever had. We had ribs, and pulled pork and a few different sauces. looking at the website we need a place like this in OKC... It may be a little yuppie looking but they can cook some bbq.

... Living in Central Texas for awhile pulled pork wasn't the easiest thing to
find.
No kidding. Texas is definitely beef country.

There was a place in Chickasha that people raved over and there was
almost always an hour wait for a table. Was it called Jack's?

There was a place in Chickasha that people raved over and there was
almost always an hour wait for a table. Was it called Jack's?

I think it is Jake's BBQ. We made the drive once and wasn't impressed.

It's Jake's Rib. I've been there a couple of times and it was pretty decent the times I went. For a while a number of years ago under its former owner the Bricktown Brewery served their recipes owing to Jim's family ties to the owners of Jake's.

Sorry if it's buried in here somewhere, but it is illegal in 40 states to not have fried okra with BBQ

Who got da best?

Sorry if it's buried in here somewhere, but it is illegal in 40 states to not have fried okra with BBQ

Who got da best?

Eischen's

It's Jake's Rib. I've been there a couple of times and it was pretty decent the times I went. For a while a number of years ago under its former owner the Bricktown Brewery served their recipes owing to Jim's family ties to the owners of Jake's.
Their meats are terrible, they just give u a crap load of side dishes

Been years since I have been there, so anything's possible.

I think it is Jake's BBQ. We made the drive once and wasn't impressed.
That's it. It wasn't very good but I liked the fries.

Eischen's

Their okra is freakin tasty. Need to get back out there.

Jake's Rib was pretty good 15 or so years ago that I first went there, tried it one time about 8-9 years ago on a trip from OKC to Monahans and the dog was the only one that liked it. It just wasn't good at all.

It's been more than 10 since I've been there, that's for certain.

Jake's Rib was pretty good 15 or so years ago that I first went there...
That's when I ate there. I didn't care for it. The ribs, my watershed,
weren't anything to rave about.

I need your assistance finding BBQ I can love close to me!

I need your assistance finding BBQ I can love close to me!

Unfortunately at this point in time I would have to say "Move to Austin.".... The Oklahoma City Q scene is all about quantity over quality Q for the masses.

Although I think if Kosmos BBQ is ever able to find a brick and mortar location for his operation. It has the potential to be very good.

The second best closest option is Burn Co BBQ in Tulsa.

I have been kicking around an idea for trying a small batch, hand crafted, Q concept in OKC but my current work load keeps me from being able to do the footwork and fact checking to see what I would have to do to get it started and I'm to far into the game of life to quit my current job and take a full time risk on a BBQ concept.

Unfortunately at this point in time I would have to say "Move to Austin.".... The Oklahoma City Q scene is all about quantity over quality Q for the masses.

Although I think if Kosmos BBQ is ever able to find a brick and mortar location for his operation. It has the potential to be very good.

The second best closest option is Burn Co BBQ in Tulsa.

I have been kicking around an idea for trying a small batch, hand crafted, Q concept in OKC but my current work load keeps me from being able to do the footwork and fact checking to see what I would have to do to get it started and I'm to far into the game of life to quit my current job and take a full time risk on a BBQ concept.

Well that confirms that I am not just crazy. but indeed there aren't any good BBQ places close to me :(
I crave it and settle for what I can get. Sometimes Earls which has kinda grown on me as I use to not care for them at all. perhaps its because I am without choices. tried that one close to the memorial north of there.. not so good. Pappi's is close.. its no good. Oklahoma station is ok, Swadleys. eh.. Backdoor BBQ I think its ok but pricey for small portions

Well that confirms that I am not just crazy. but indeed there aren't any good BBQ places close to me :(
I crave it and settle for what I can get. Sometimes Earls which has kinda grown on me as I use to not care for them at all. perhaps its because I am without choices. tried that one close to the memorial north of there.. not so good. Pappi's is close.. its no good. Oklahoma station is ok, Swadleys. eh.. Backdoor BBQ I think its ok but pricey for small portions

You pretty much nailed it.... And don't get me wrong. I don't think OKC BBQ is terrible but as you said several times... It's just ok.

You might give Big Boys BBQ Express (http://www.urbanspoon.com/r/46/1865685/restaurant/Suburban-Northside/Big-Boys-BBQ-Oklahoma-City) a try. I have been pleased with everything I have tried there.

Have to venture over there and give them a try.. sorry to derail the favorites post pete!.. I am just a fat guy craving BBQ it's not my fault!

Iron Star (I get the chicken, which is barely BBQ, but very good)


HAHA! I won't derail the thread on that one but you've apparently been involved in one of those debates. ;+)

HAHA! I won't derail the thread on that one but you've apparently been involved in one of those debates. ;+)

My family has owned a BBQ restaurant in small town Texas for almost 40 years. I've stopped trying to find acceptable brisket up here. I'll get pulled pork from Bubba's, and I like the smoked chicken at Iron Star.

The second best closest option is Burn Co BBQ in Tulsa.

.

This place absolutely ROCKS the BBQ. No flattop, microwaves, or fryers in the place. Everything is done on the 8 hastybake smoker grills in the kitchen. Everything we had was excellent but the grilled potato salad was out of this world. They make their own sausages.

One of the owners used to work for HastyBake doing their demos and cooking classes. A lot of people don't realize this but in my opinion, two of the best smokers are made in OK. HastyBake in Tulsa and CookShack in Ponca City. If you are in Tulsa...definitely look this place up.

Well that confirms that I am not just crazy. but indeed there aren't any good BBQ places close to me :(
I crave it and settle for what I can get. Sometimes Earls which has kinda grown on me as I use to not care for them at all. perhaps its because I am without choices. tried that one close to the memorial north of there.. not so good. Pappi's is close.. its no good. Oklahoma station is ok, Swadleys. eh.. Backdoor BBQ I think its ok but pricey for small portions

Yeah, also I've talked to OKBBQE Anon about this before, you're one of us. :-P We do Iron Starr for fancy BBQ (their quail breast appetizers are really good) and Mr. Spriggs (whatever their state is right now, I don't know) for regular BBQ.

We tried Bad Brads in Yukon a couple of weeks ago for the first time. After waiting 10 minutes to get our order taken then 25 minutes to get our food, (and it was not busy) the food we were served was not fresh. My impression was it was being run by young kids that did not care much. Constantly having to shoo flies away while eating too. We won't be going back.

OKBBQ:

Do you know anything about the BBQ scene in the Pacific Northwest? As you could probably imagine, decent Q is hard to find here.

OKBBQ:

Do you know anything about the BBQ scene in the Pacific Northwest? As you could probably imagine, decent Q is hard to find here.

Oddly enough I recently had someone ask me if I knew of any good Q in the Seattle area.... Unfortunately, despite being a Seahawk fan most of my life, I have never made it to visit that city. I usually begin my research of an area on Urbanspoon. You have to filter out a lot of the reviews but usually you can find one or two reviewers in an area with at least double digit numers of reviews that can be counted on to be fairly accurate.

Also good BBQ is rather subjective.... I know a lot of people that rave about some OKC Q-raunts and I'm sitting there shaking my head and wondering if we were served the same Q...... I'm personally partial to Central Texas style BBQ but as a blogger and a KCBS Certified Judge. I try to base my opinion of each Q-raunt I eat at based on it's own merits and not comparing it to other places I have been.

For example.... I'm not a big fan of sauced meat but when I am served sauced meat I still judge it based on it's appearance, taste, and texture.... Not how it compares to the incredible BBQ I've had in a few places in Texas.


Yeah, also I've talked to OKBBQE Anon about this before, you're one of us. :-P We do Iron Starr for fancy BBQ (their quail breast appetizers are really good) and Mr. Spriggs (whatever their state is right now, I don't know) for regular BBQ.

I drove by the old Apple Medical building the other night and confirmed that Sprigg's van is parked in front of it but I couldn't see any activity going on..... Odd thing is that there are two empty restaurants just a couple of hundred yards north of there (Old Long John Sivlers and Cocino de Mino) that I would think would require less work to get into than the Apple Medical building but I suppose there could be other issues with those building that might be prohibitive.

This place absolutely ROCKS the BBQ. No flattop, microwaves, or fryers in the place. Everything is done on the 8 hastybake smoker grills in the kitchen. Everything we had was excellent but the grilled potato salad was out of this world. They make their own sausages.

One of the owners used to work for HastyBake doing their demos and cooking classes. A lot of people don't realize this but in my opinion, two of the best smokers are made in OK. HastyBake in Tulsa and CookShack in Ponca City. If you are in Tulsa...definitely look this place up.

Funny that you used the word "ROCKS" to describe them. I have often referred to the guys at BurnCo as the rock stars of Oklahoma Q-raunts.

I think one of the things I really like about them is that I also use a charcoal fueled smoker. So the flavor they get is similar to what I make at home.

They have definitely rocked the Tulsa area BBQ scene and it's not an easy place to stand out above the competition because in my opinion some of the best Q-raunts in the state are in that area.

OKBBQ:

Do you know anything about the BBQ scene in the Pacific Northwest? As you could probably imagine, decent Q is hard to find here.

Place across the street from *$ HQ in SoDo, Pecos Pit, I think it was called, takeout or sit outside in the drizzle (it's covered, though), they're fairly decent, I used their hottest sauce on their pulled pork sammich. I found a few other places, and it was like if you took the meat from one place, the sauce and buns from another, and the sides from another, you'd have a great BBQ place, but each one fell down in some aspect.

Place across the street from *$ HQ in SoDo, Pecos Pit, I think it was called, takeout or sit outside in the drizzle (it's covered, though), they're fairly decent, I used their hottest sauce on their pulled pork sammich. I found a few other places, and it was like if you took the meat from one place, the sauce and buns from another, and the sides from another, you'd have a great BBQ place, but each one fell down in some aspect.

Yeah, that name jogged my memory.... I had told whoever asked me theywere one of the higher rated Q-raunts in the area.... Never received a report back from them on whether they tried it or not.

Has anyone been to Kens in Amber lately?

That was some good bbq when I went about 10 years ago.

If I'm not making my own bbq which is so much cheaper and better then it's Leo's or really big pinch the Billy Sims in MWC is good too.

I agree that the Van's in Shawnee is good, but the new Van's in Moore is just plain nasty.

I agree that the Van's in Shawnee is good, but the new Van's in Moore is just plain nasty.

Yeah.... They are getting hammered in the reviews I'm seeing, and hearing, and my first visit wasn't stellar.

I had planned to post a blog about them on May 20th but I just couldn't do it because most of it was going to be negative.

Yeah.... They are getting hammered in the reviews I'm seeing, and hearing, and my first visit wasn't stellar.

I had planned to post a blog about them on May 20th but I just couldn't do it because most of it was going to be negative.

Absolutely awful....and we were really hopeful considering we live right around the corner. I have to say, some of the worst pulled pork I have ever had (including the cafeteria). Very disappointing to say the least.

As far as best BBQ in the metro, my vote goes to Ray's on Lindsey in Norman. Consistently excellent and the service is always fantastic.

As far as best BBQ in the metro, my vote goes to Ray's on Lindsey in Norman. Consistently excellent and the service is always fantastic.

I can agree with that..... And they are one of the few places in the metro serving Big Red (http://instagram.com/p/q68JuIHeQr/?modal=true)..... My favorite non-alcoholic drink to accompamy BBQ with.

If I'm not making my own bbq which is so much cheaper and better then it's Leo's or really big pinch the Billy Sims in MWC is good too.

The Billy Sims in El Reno was meh. I doubt I'll be going back to any Billy Sims locations. And as far as Okla BBQ being quantity over quality, I'm always disappointed in the portion sizes for what you pay for BBQ around here. The only place I've ever been for BBQ where I went, WOW look at how much food you get is Danna's BBQ in Branson.

And as far as Okla BBQ being quantity over quality, I'm always disappointed in the portion sizes for what you pay for BBQ around here. The only place I've ever been for BBQ where I went, WOW look at how much food you get is Danna's BBQ in Branson.

When I say quantity over quality I don't mean portion size. I mean they are more concerned with the quantity of people they can serve over the quality of the Q served.

There are two business models in the Q-raunt world.... Cook X amount of meat and when it's gone it's gone or cook enough meat to serve X amount of hours.

The best Q typically comes from the first model and we don't have anyone using that model in Oklahoma City.

When I say quantity over quality I don't mean portion size. I mean they are more concerned with the quantity of people they can serve over the quality of the Q served.

There are two business models in the Q-raunt world.... Cook X amount of meat and when it's gone it's gone or cook enough meat to serve X amount of hours.

The best Q typically comes from the first model and we don't have anyone using that model in Oklahoma City.
Well Leo's kinda does. I've been a a few times on Friday or Saturday evening and they have been out of ribs or brisket..BUT..It's nothing like the true limited quantities that you get down at the Texas all star bbq places where they are sold out by noon. (Which I truly believe is the right way to cook and serve bbq.

(Which I truly believe is the right way to cook and serve bbq.

Exactly.... BBQ doesn't fit the traditional restaurant model well due to the time it takes to make.

I believe I saw you comment earlier about making your own Q..... So you understand where I'm coming from when I give this answer "When it's done." to the question "What time are we eating?"..... Every piece of meat cooks different,..... Arby's may smoke their brisket for 16 hours but mine cook how ever many hours it takes to get it right.

The (K&N) Rudy's in Austin knows how to stage their cooking so they have the staples are in stock all day, they do run out of specialty items at times. They are pretty much cooking almost 24 hours a day and keeping their smoke chamber at temp all the time helps in knowing how to maintain that model. Unfortunately most don't know how to do it.

In the time that I lived in Austin I never did get to try Franklin's, between running out too early and actually working I never had the time to make that "special trip" to try it out. Never did make it to Snow's in Lex for the same reasons.

In the time that I lived in Austin I never did get to try Franklin's, between running out too early and actually working I never had the time to make that "special trip" to try it out. Never did make it to Snow's in Lex for the same reasons.

I tried Franklin's and thought it was very exceptional Q... Wouldn't wait that line to get it again when John Mueller and LA Barbecue are walking distance and turning out exceptional Q as well.

I have Snow's for breakfast any time I'm in Central Texas.

I know this thread is about Okc metro but I thought I would mention that I went to Burn Co. in Tulsa today. The food was good, but they were out of brisket, cole slaw, The Fatty(?). They don't offer spare ribs so I had baby back ribs and a side of pulled pork. We arrived at 11:15 and the line was long, so we went to see my brother-in-law and then went back at 1:15. They close at 2:30 so I was surprised they were out of things so soon. The beans were good but I didn't think overall that the food was that "great". Just my opinion.
C. T.

I know this thread is about Okc metro but I thought I would mention that I went to Burn Co. in Tulsa today. The food was good, but they were out of brisket, cole slaw, The Fatty(?). They don't offer spare ribs so I had baby back ribs and a side of pulled pork. We arrived at 11:15 and the line was long, so we went to see my brother-in-law and then went back at 1:15. They close at 2:30 so I was surprised they were out of things so soon. The beans were good but I didn't think overall that the food was that "great". Just my opinion.
C. T.
I haven't been to burn Co yet and want to try it in near future but from reading the reviews I've always thought this seems more popular because of the hipster crowd than the traditional places I tend to like.

Kinda like iron star bbq. don't get me wrong it ts good food but I like real pit bbq vs this newer stuff.

I haven't been to burn Co yet and want to try it in near future but from reading the reviews I've always thought this seems more popular because of the hipster crowd than the traditional places I tend to like.

Kinda like iron star bbq. don't get me wrong it ts good food but I like real pit bbq vs this newer stuff.

There is no comparison between Iron Starr and BurnCo and there's not much "real pit BBQ" done in Oklahoma.... Majority of it is cooked in commercial smokers like Cookshack, Southern Pride, or Old Hickory which are temperature controlled pellet smokers or gas assisted log burners..... Not that a few places don't turn out some good Q on them but they are hardly real pit BBQ.

In the OKC area I can think of two that are using what I would call an actual pit and that's Big Smokey (http://okbbqea.blogspot.com/2012/08/big-smokey-bar-b-q-big-smokey-character.html#more) and Leo's (http://okbbqea.blogspot.com/2012/01/leos-makes-me-roar-like-lion-and-purr.html#more). Bubba's (http://okbbqea.blogspot.com/2011/11/bbq-becomes-bub-ba-q-at-bubbas.html#more) and Smokey Ray's (http://okbbqea.blogspot.com/2012/03/tale-of-two-trailers-smokey-rays-and.html#more) are using offset stick burners and a small handfull of others are also. But the majority are using commercial units.


I know this thread is about Okc metro but I thought I would mention that I went to Burn Co. in Tulsa today. The food was good, but they were out of brisket, cole slaw, The Fatty(?). They don't offer spare ribs so I had baby back ribs and a side of pulled pork. We arrived at 11:15 and the line was long, so we went to see my brother-in-law and then went back at 1:15. They close at 2:30 so I was surprised they were out of things so soon. The beans were good but I didn't think overall that the food was that "great". Just my opinion.
C. T.

No surprise that they had sold out of stuff if you left and came back later.... They aren't your typical quantity over quality Q-raunt model that we are used to here in Oklahoma that serve for a set amount of hours. They cook as much meat each day as they feel like they can cook well and that's it. You get fresh Q cooked over an actual fire, as opposed to the temperature controlled commercial units the majority of Oklahoma Q-raunts use.

Very few places in Oklahoma offer baby back ribs..... Personally I'm not a fan of baby backs, I prefer spareribs, but I think BurnCo does a great job with them and I really like the rub they use.

I suspect your opinion may be a little influenced by what you are used to being served, and possibly how it is served, and what you were served at BurnCo but there's nothing wrong with that. If there is one thing I preach on my blog it's that we all like different things about BBQ and to get out there and find it because there's enough different BBQ out there to make everyone happy.

I also have to say that I'm a big fan of the business model BurnCo has chosen to follow. I can confidently walk in there and know that I'm getting Q that was cooked that morning. I've been trying to not be so negative about OKC BBQ so I'm not going to name names here but I know of at least 3 places in OKC where I have been served re-heated Q.... One of them even announced they would only be cooking their pulled pork every other day on their FB page.... When I'm paying the $$$ I pay to eat BBQ. That is unnacceptable to me.

Ya know, if someone announces on their FB page they are willing to serve their customers day old grub 50% of the time (and perhaps even more?), helping them spread that word seems an act of kindness ... to the dining public.

Ya know, if someone announces on their FB page they are willing to serve their customers day old grub 50% of the time (and perhaps even more?), helping them spread that word seems an act of kindness ... to the dining public.

True but if I give away all of my secrets and information here... There's no need for anyone to go visit my site. ;+)

I know this thread is about Okc metro but I thought I would mention that I went to Burn Co. in Tulsa today. The food was good, but they were out of brisket, cole slaw, The Fatty(?). They don't offer spare ribs so I had baby back ribs and a side of pulled pork. We arrived at 11:15 and the line was long, so we went to see my brother-in-law and then went back at 1:15. They close at 2:30 so I was surprised they were out of things so soon. The beans were good but I didn't think overall that the food was that "great". Just my opinion.
C. T.

There's just not going to be much left at a real bbq place (that is also popular) at that hour. The last time I went, they were sold out on ribs by noon.

Pickles,
Due to my health, I shouldn't spend a half hour in the hot sun, so I thought going back in the latter part of their third hour, there would be some left, after all, they still had another hour and fifteen minutes before closing time. But as I mentioned, that wasn't the case. I suppose I was lucky to get the ribs, even though I prefer spare ribs. And the food was good, just for my taste, not "great".
C. T.
There's just not going to be much left at a real bbq place (that is also popular) at that hour. The last time I went, they were sold out on ribs by noon.

OKBBQEA,
I'm not unfamiliar with places that run out of good smoked meat. Beasley's was famous for his "Out of meat, gone fishin'" sign. I seem to remember that Pulliam's used to run out often. I just thought I was there early enough in the day (at 1:15) to have a pretty good selection. It's not that I'm not a fan of baby backs, I like them occasionally, but too me, ribs in a bbq joint are spare ribs. Burn's were very good. As for what I'm used to, it just doesn't seem to exist anymore, at least not in OKC. There's some in Memphis and of course Texas that I really used to enjoy before my condition limited my travel to "day trips". By the way, as you can see by my picture, I'm an older guy and my opinion is influenced by what I ate often when I was younger.
C. T.
No surprise that they had sold out of stuff if you left and came back later.... They aren't your typical quantity over quality Q-raunt model that we are used to here in Oklahoma that serve for a set amount of hours. They cook as much meat each day as they feel like they can cook well and that's it. You get fresh Q cooked over an actual fire, as opposed to the temperature controlled commercial units the majority of Oklahoma Q-raunts use.

Very few places in Oklahoma offer baby back ribs..... Personally I'm not a fan of baby backs, I prefer spareribs, but I think BurnCo does a great job with them and I really like the rub they use.

I suspect your opinion may be a little influenced by what you are used to being served, and possibly how it is served, and what you were served at BurnCo but there's nothing wrong with that. If there is one thing I preach on my blog it's that we all like different things about BBQ and to get out there and find it because there's enough different BBQ out there to make everyone happy.