Best BBQ in Okc metro.

[Thomas Vu]

I’d be interested in hearing folks’ opinions on Bibb’s BBQ in Bricktown, which took over the old Mantel space on the corner of Sheridan and Mickey Mantle (Walnut) at the bottom of the Walnut Street Bridge. Here’s their website

I’ve been a few times, and have had generally a really good experience. This is a food truck to brick and mortar transition.

Assuming nothing changed from their Norman location, I thought it was good for the city. Wouldn't find anything better until edgecraft in OKC or like Hutchins in Frisco.

[kukblue1]

I finally made it too Butcher BBQ stand and I was impressed. Best Brisket I ever had however I haven't tried the other places mention on here so maybe I should before I make that kind of statement. However the brisket was so tender. wow

[RedDollar]

I went to Butcher BBQ Stand in Wellston for lunch yesterday. I had been there several times before, but it had been a few years since my last visit. What the hell happened to this place? I got there at 11:00 and there was a 50 minute wait. I was expecting that, but what surprised me was the low quality of the BBQ. The brisket (which used to be the best I've ever had) was bland and had no smoky flavor at all. The ribs were slathered in a sweet BBQ sauce that overwhelmed the meat. The turkey was moist and overall good (though not as good as Edge Craft). The sausage was good, but the cheese jalapeño sausage was just so so. I am going to have to hear a great review from someone I trust to make the 45 minute drive and stand in line for another 50 minutes to even consider going back.

I went to Butcher BBQ yesterday. I make it there two or three times a year. It was very good. I think you've been spoiled by the central Texas style of barbecue at Edge Craft.

The Bouskas flavor profile is rooted in comp bbq and its gonna be sweet. The ribs were very sweet. His sauces are sweet. His Apple pie beans are sweet. And also, I agree the jalapeno cheddar sausage was average.

His brisket has always been my least favorite meat on the menu. He injects and smokes with a pellet cooker. It will never come close to the flavor of a long smoke on a wood burning smoker i.e Edge Craft. It won't have the bark and the beefy flavor. Burnt ends are his best use for the brisket point. There's just no other way to smoke brisket than Aaron Franklin style.

But overall, its still very good barbecue, its just a different style. And after a few years of eating more savory Texas style barbecue, I enjoy the change.

I really enjoyed Bouska's collaboration with Zach Edge and Adam Green of Mac's Barbecue in Skiatook, doing a whole hog cook in June 2023. That was really unique and something we can't find here often. I wish they'd do it again.

[bison34]

I wonder why every state has a place that serves beef ribs EXCEPT Oklahoma. I'll never understand it.

[WhoRepsTheLurker]

I wonder why every state has a place that serves beef ribs EXCEPT Oklahoma. I'll never understand it.

Apparently, you don't go to Edge Craft on Saturdays.

[bison34]

Apparently, you don't go to Edge Craft on Saturdays.

I have not been on a Saturday. Is it an every Saturday thing?!

[citywokchinesefood]

I have not been on a Saturday. Is it an every Saturday thing?!

It is the Saturday special, be prepared to take a nap after.

[Urbanized]

Also be prepared to get there early. I’ve been in line at opening and told that the entire day’s supply had been bought out by a single individual in line ahead of me. Not even the only time I was there when they’d been bought out before I had a shot.

[RedDollar]

I wonder why every state has a place that serves beef ribs EXCEPT Oklahoma. I'll never understand it.

Not many joints do beef ribs, anywhere. I read in Texas Monthly a few years ago, that their cost is too high. They have to sell the ribs at cost to keep them affordable. They treat them as Edge Craft does , an occasional or one day a week special.

I smoke them in the backyard rarely. Last rack I bought was $8 pound and its mostly bone. I can buy prime brisket at Sams for almost half that. The " cool factor " of " brisket on a stick " is just not worth it.

[Martin]

I smoke them in the backyard rarely. Last rack I bought was $8 pound and its mostly bone.

from your description, it sounds like you picked up back ribs rather than plate (i.e. short) ribs. the back rib is what you get with a bone-in ribeye. when that rib section is cut away from the ribeye roast, the butcher tries to cut as closely as possible to the bone since ribeye sells at a premium. what you are left with is meat that is mostly between the ribs. since the white bone "shines" through the meat on the top, some people refer to these as "shiner ribs."

what most barbecue restaurants sell as beef ribs comes from the plate (i.e. chest) section of the ribs and there is more meat left over the bone.

[RedDollar]

from your description, it sounds like you picked up back ribs rather than plate (i.e. short) ribs. the back rib is what you get with a bone-in ribeye. when that rib section is cut away from the ribeye roast, the butcher tries to cut as closely as possible to the bone since ribeye sells at a premium. what you are left with is meat that is mostly between the ribs. since the white bone "shines" through the meat on the top, some people refer to these as "shiner ribs."

what most barbecue restaurants sell as beef ribs comes from the plate (i.e. chest) section of the ribs and there is more meat left over the bone.

Nope. I buy plate ribs. They're mostly from the chuck. I don't mess with those back ribs cut from the ribeye.

The plate ribs come in two variety, four bone and three bone. The four bone racks come from closer to the chuck. I find them at US Chef Store or have ordered them from Creekstone ( not worth the price, btw ) . The three bone racks are larger and I've yet to find them in the OKC metro. I could order them from Snake River Farms at a huge price.

[RedDollar]

BTW, I just remembered. I've got a couple racks of Creekstone 4 bone chuck ribs in the freezer. I'd post a pic if that's possible on this site. And not a lot of trouble.

[Libbymin]

I love a good Dino rib but even at Costco, they are $$$$$.

[Martin]

Nope. I buy plate ribs. They're mostly from the chuck. I don't mess with those back ribs cut from the ribeye.

The plate ribs come in two variety, four bone and three bone. The four bone racks come from closer to the chuck. I find them at US Chef Store or have ordered them from Creekstone ( not worth the price, btw ) . The three bone racks are larger and I've yet to find them in the OKC metro. I could order them from Snake River Farms at a huge price.

gotcha... just making sure! more often than not people's bad experiences cooking beef ribs come from the back ribs they find at most grocery stores, and so 'mostly bone' threw me on that track.

[Will Dearborn]

Also be prepared to get there early. I’ve been in line at opening and told that the entire day’s supply had been bought out by a single individual in line ahead of me. Not even the only time I was there when they’d been bought out before I had a shot.

That's pretty lame... surprised they don't put a per customer limit.

[Roger S]

As mentioned upthread.... Beef ribs are not profitable, and not every place in Texas serves them either, due to the amount of space they take up in a smoker compared to a brisket.

I was just on a 2 day, 10 stop, Texas BBQ crawl and 9 of those 10 were in the Texas Monthly Top 50. We found beef ribs at two, Interstellar and Terry Blacks, Interstellar was just awarded a Michelin Star, and both places we got the last bone.

[RedDollar]

gotcha... just making sure! more often than not people's bad experiences cooking beef ribs come from the back ribs they find at most grocery stores, and so 'mostly bone' threw me on that track.

From what butchers cut and what they call different cuts of beef ribs , is mass confusion.

I've gone deep into the weeds, like the IMPS number of cuts, which is the Institutional Meat Purchase Specifications. The IMPS #130 Chuck Rib and the IMPS #123 plate rib are the formal cuts. And still there seems to be disparity in nomenclature.

But outside of the aforementioned beef back rib cut off the ribeye, there appears to be two major cuts. There's chuck rib, that's cut just above the brisket and below the chuck. And there's plate ribs, that are cut below the ribeye.

I've boiled it down to appearance. There's " Dino " bones, and best I can figure, those are the four bone chuck ribs. Then there's the 3 bone cut, also called Brontosaurus ribs, that are much larger and cut below the ribeye. They have a lot of meat.

I've never found the Bronto ribs here in OKC. And right now, they're not listed as available from Snake River Farms or Creekstone. I suspect, the barbecue joints are buying these up. But IDK, I've not bought beef ribs at a barbecue joint.

Its the 4 bone chuck ribs that I smoke. And on those racks, the two end bones will have a lot of meat. But the two bones in the middle can have a lot less. Its not shiners, but once they're smoked and the meat pulls back on the bone, there's not much there. I really feel like I'm buying mostly bone, especially those I get from US Chef Store. The Creekstone ribs will be cut a little thicker.

And since the chuck ribs are cut so close to the brisket, I'd just as soon have fatty from the brisket. I can't detect a large flavor difference. I think that's where the " brisket on a stick " description comes from.

Now, those 3 bone from below the ribeye .............. I'd like to try that.