Best BBQ in Okc metro.

[Thomas Vu]

I went to Klemm's this past weekend and really enjoyed it. Tried the ribs (baby backs that fell off the bone, do all baby backs do that? I don't think Chile's did), pulled pork, and brisket. Brisket was a bit charred, but I didn't care.

If it weren't so far I'd go again in the near future to try the salmon and chicken.

[Roger S]

Every time I hear Dickeys ,I think of this A Restaurant Nearly Killed a Grandmother With Toxic Sweet Tea -- Grub Street

Every time I hear someone mention Dickey's I think about a comment I read from one of the Texas Q-Blogger's one time. They referred to Dickey's as a black mold on BBQ spreading from Texas.

[Roger S]

Tried the ribs (baby backs that fell off the bone, do all baby backs do that?

Only the over cooked ones but a lot of people sure seem to like them that way..... Not my personal preference.... I prefer to be able to use the bone as a handle to eat the rib.... If I wanted to eat pork with a fork I would order chopped or sliced pork.

[Thomas Vu]

Only the over cooked ones but a lot of people sure seem to like them that way..... Not my personal preference.... I prefer to be able to use the bone as a handle to eat the rib.... If I wanted to eat pork with a fork I would order chopped or sliced pork.

What is with the adage of eating ribs that fall off the bone?

[Roger S]

What is with the adage of eating ribs that fall off the bone?

BBQ probably has more myths, mystique, and lore, attached to it than any other food on the planet.... All of which about 95% is total BS and the remaining 5% is actual usable knowledge. Unfortunately it's the 95% that is regularly regurgitated to the general public..... So at some point someone said "Well my ribs are so tender they fall right off the bone!" Whether they actually did, or didn't fall off the bone, the statement was taken literally and people ran with it.

It's kind of like when Arby's started advertising that they smoke their briskets for 16 hours.... Like 16 hours is some kind of magical brisket cooking amount of time.... 16 hours means nothing because a brisket is done when it's done and 16 hours may, or may not, be how many hours it takes to become done..... I personally cook my briskets in the 6-8 hour time frame and I'll put my brisket up against an Arby's brisket any day.

In fact pretty much any time BBQ is advertised to be cooked, marinated, whatever, for any amount of time... You can pretty much just discount it as a bunch of advertising nonsense..... Anyone that cooks BBQ knows you cook it to an internal temperature and a veteran pitmaster can tell you when it's done just by how the meat moves and feels.

[Roger S]

To add to my last comment.... I once had a pitmaster at a local Q-raunt, that has since closed, try to sell me on the fact that the pork he was slicing for me was falling apart because it was so tender.... I really had to struggle to keep from firing back "No. It's falling apart while you are slicing it because you over cooked it.".

[whorton]

This is a very late addition to the Crockett's BBQ, but relevant. .(So says I)

The Midwest city location (South of 15th at Air Depot). . .As Prune alluded in 2012 its quality had gone down hill. The fellow that ran the Midwest City location apparently took over the restaurant and renamed it. The quality went up and was very good for a while. . Then one day, boom. . it closed.

A year or two later, I stopped into a BBQ on Classen, (Between 23rd and 30 IIRC) an it was the same fellow. . the BBQ was excellent. He stayed in business another year or so and then pulled the old Houdini again. . I have never seen him since, and was quite disappointed as he had BBQ down to an art.

You find a good restaurant you like, get used to it and then BOOM. . .its gone. . . What is it with this town?

[Roger S]

Well after recovering from a near fatal loss of data... and when I say fatal when I saw all my work disappear just as I was about to click the publish button..... I nearly died! .... But after 4 weekends of eating and two weekends of calculating all the results and typing all this up.... Here are the results..... Oklahoma BBQ Eaters Anonymous: 2016 OKLAHOMA CITY BROKEN RIB TOUR

[Canoe]

I love the way you laid out that blog post. It is 730 am and my mouth is cravibg some ribs.

[Urbanized]

Thanks for the hard work on this! And by that I of course mean the coordination, accounting, summary and blog post...because the rib eating was surely NOT work!

[Thomas Vu]

Glad a place I frequent ranked highly

[Roger S]

Thanks for the hard work on this! And by that I of course mean the coordination, accounting, summary and blog post...because the rib eating was surely NOT work!

Thanks.... This year was probably the toughest yet due to some personal issues, an insane work schedule, and I'm in my 4th year of doing the blog. So the fun and excitement has kind of worn off..... This year it did almost feel more like a job I HAD to do rather than something I wanted to go do.

Not to mention when the web version of Blogger's editor erased all of my work just as I was about to hit the publish button at 1:30 in the morning..... I almost said "Forget it! I'm done!" ... LOL

Fortunately I still had a preview window open in my browser and I was able to view the source and cut and paste the actual blog portion of it from that..... If not for that little miracle I would not have had the time, or ambition, to of retyped all that..... KCBS judging starts for me this weekend and my schedule for at least the next two months is non-stop.

[ctchandler]

I know it's too late now, but have you checked to see if you need to turn on "autosave"? It should have the option, then the most you would lose is a few words unless you are a 90 wpm typist.
C. T.

[Roger S]

I know it's too late now, but have you checked to see if you need to turn on "autosave"? It should have the option, then the most you would lose is a few words unless you are a 90 wpm typist.
C. T.

It does an autosave. Unfortunately it saved right as it deleted everything...... It's just a really clunky editor and it's not the first time I've had this happen..... Just with the lack of sleep and not having blogged much in the last year. I forgot that I used to regularly cut and paste my work to Notepad as an additional safeguard.

I should have probably found a decent WYSIWYG editor a long time ago but since this is just a hobby and has a lot of built in expenses... I've never felt like paying for a better editor.

[blangtang]

Love the rib tour,

Need a recommendation for brisket (other than driving to central texas) , best i've found is at rays in norman.

[Roger S]

Love the rib tour,

Need a recommendation for brisket (other than driving to central texas) , best i've found is at rays in norman.

Thanks..... Well it's not Central Texas style brisket but about the only place I'll eat brisket in Oklahoma is at The Butcher BBQ Stand in Wellston.

Oklahoma BBQ Eaters Anonymous: NO ANIMALS WERE HARMED AT THE BUTCHER BBQ STAND
Oklahoma BBQ Eaters Anonymous: 06/06 ON ROUTE 66

[Uptowner]

I like the chopped brisket from Leo's. It's got plenty of bark mixed in and they don't mince it up they take a cleaver to it. To my knowledge they don't sell sliced. I think the dry charred lean end mixes with the melty fatty end and becomes brisket magic. I've also wondered what they do with the rib tips? Do they all go in the beans?

And does anyone know where I can get some legit burnt ends? I' had a half rack at back door last week and it was excellent. Completely different from the description on the broken rib tour. But I've noted I consistencies before. I've just been on a lucky rib streak. Anyway, they had burnt ends on special so I ordered a 1/4 lb. it came drowned in sauce and there was only one actual burnt end. The rest were sliced cubes of dry lean brisket sat to soften up in the pool of sauce.

[Thomas Vu]

If you're in Tulsa, probably Oklahoma Joes. Else I thought it was more of a KC thing. I found them in Denver, but they were kind of like how you described the ones you had sans sauce.

[Roger S]

And does anyone know where I can get some legit burnt ends?

The ones I was served at The Butcher BBQ Stand a couple of weeks ago were pretty solid. Not too saucy and cut from the point/deckle of the brisket and not from the flat. The one time I had them from Back Door they were more like shredded beef and way to much sauce.

I' had a half rack at back door last week and it was excellent. Completely different from the description on the broken rib tour. But I've noted I consistencies before. I've just been on a lucky rib streak.

Back Door is very inconsistent.... They were our favorite rib we were served in 2015 but this year they didn't even crack the Top 5.

[Roger S]

If you're in Tulsa, probably Oklahoma Joes. Else I thought it was more of a KC thing. I found them in Denver, but they were kind of like how you described the ones you had sans sauce.

Yeah Oklahoma Joe's has them.

Oklahoma BBQ Eaters Anonymous: GET YOUR END'S BURNT AT OKLAHOMA JOE'S BBQ

[trousers]

What's your opinion on Smoking Joes down in Davis?

[Roger S]

What's your opinion on Smoking Joes down in Davis?

I have not been to Smoking Joe's since they moved into the new building but I ate at the original location a couple of times and thought they turned out solid BBQ then.

[trousers]

Same here...it's been a couple years since I ate there. Really liked it back then.

[Roger S]

Same here...it's been a couple years since I ate there. Really liked it back then.

They have a location in Rush Springs now too but I have not made it over there either.

I'm usually passing through Davis on Fridays on my way to our place on the south side of the Arbuckles but we don't usually have time to stop and eat at Joe's.

[Martin]

does anybody know of a meat market that sells beef plate ribs? i think the usda calls it 123a. colloquially, people refer to them as "dino" ribs... i've been wanting to find some to smoke but haven't had any luck around town. i thought i found some at wheeler's meat market but what they had was actually chuck ribs and they didn't know there was a difference. any ideas? -M