BBQ-TWO JOINTS WITH OUTRAGEOUS BEEF RIBS

This one is mainly for Ellen but also for all -----Food Network recent special----The Best Thing I Ever Ate---BBQ --- mentions,among many joints,two that  have what appear to be outrageous beef ribs----Daisy Mae's in NYC and Salt Lick outside of Austin,Texas both look incredible---any one been to either and indulged? I have been to Daisy Mae's and found it to be quite good but did not have beef ribs-which both G and I love---also about a gazillion years ago the first Q'ed Beef Ribs I had were at Dallas BBQ---72nd and CPW in NYC---one taste and I was hooked may not have been best but were a great intro to the beast!
 
 
Russ
 
Show repeats on Food Network on Sat. 6/27
 
 

Thanks, Russ, for thinking of me!
I've been meaning to try both places...
(when I was in Austin, I got caught up in our Lockhart/Elgin/Taylor bbq joints on the Roadfood tour) (Louis Mueller's, Smitty's, etc)

I know there is a Salt Lick BBQ in Vegas now...  I'm probably going to Vegas in the fall, so I'll finally try it, and give a beef rib report.....  (special just for you, Russ2304 !)

 Salt Lick can't hold a candle to the beef ribs at Louie Mueller's BBQ in Taylor, Texas.

Twinwillow


 Salt Lick can't hold a candle to the beef ribs at Louie Mueller's BBQ in Taylor, Texas.

That picture would make a excellent postage stamp. That beef rib does seem meaty.
The locals give Salt Lick the nod in my random poll of the asking where to go? I used this same method to realize that Modern Pizza was one of the best in New Haven. You ask the locals. They will set you straight...
The Austin Chronicle weekly in it's recent poll rated them #1 in three categories, including 'Best restaurant in 60 miles'
Where have I seen a qualifier/category like that?   HHHhhmmm...

There is one place (In NJ?) that was on DD&D which had ribs as big as my forearm. One rib would be enough. I have asked meat purveyors about this and it is a rare bird to find.
I am about 20 miles from everything...

mark

doggydaddy



That picture would make a excellent postage stamp.

 

The only problem is that according to www.austin360.com "Salt Lick BBQ" reviews, they only serve BEEF RIBS on SUNDAYS !!

(BTW, check out those reviews, .....
talking about mixed opinions, wow)

I guess I'll have to make sure to go there on a Sunday, huh?!?

If someone would be kind enough to "walk" me through the process of adding a picture larger than a postage stamp to my posts, It would be much appreciated.
I mean, it was all I could do to just upload, THAT picture. 

ellen4641


The only problem is that according to www.austin360.com "Salt Lick BBQ" reviews, they only serve BEEF RIBS on SUNDAYS !!

(BTW, check out those reviews, .....
talking about mixed opinions, wow)

I guess I'll have to make sure to go there on a Sunday, huh?!?

There is some good and bad with that. I would go to Salt Lick as Louis Mueller's is closed on Sunday. I know, I was TTM'ed!!!

This is the list from the readers of the Austin Chronicle weekly:
http://www.austinchronicle.com/gyrobase/Awards/RestaurantPoll/?Year=2009&Poll=Readershttp://www.austinchronicle.com/gyrobase/Awards/RestaurantPoll/?Year=2009&Poll=Readers

They also listed the Critic's reviews in contrast and agreement.
http://www.austinchronicle.com/gyrobase/Awards/RestaurantPoll/?Year=2009&Poll=Critics

There is some agreement between the two sides and even with Roadfood. You will see many reviewed places in that list. As I wrote, I would use the weekly, coupled with local's comments to come to my conclusions.  If it is in Roadfood, it's a definite go....
ellen, the most important thing you need to remember about comments regarding BBQ anywhere (or even here) and Texas in particular is that nobody will agree with anyone. 

Do not go to Vegas for BBQ!!!!! I'm pretty sure there is agreement on that.....

twinwillow: I don't have the answer to help with the photo. But I am shocked that you did not write in a poetic manner, and I have never seen a 'angry emoticon' with anything you have posted.

mark

Twinwillow


If someone would be kind enough to "walk" me through the process of adding a picture larger than a postage stamp to my posts, It would be much appreciated.
I mean, it was all I could do to just upload, THAT picture. 

I think you did it right, the only issue was the url you pasted in was for a very small picture. Using that URL I was able to trace back to a larger size that you loaded on Flickr...

doggydaddy

ellen4641


The only problem is that according to www.austin360.com "Salt Lick BBQ" reviews, they only serve BEEF RIBS on SUNDAYS !!

(BTW, check out those reviews, .....
talking about mixed opinions, wow)

I guess I'll have to make sure to go there on a Sunday, huh?!?

There is some good and bad with that. I would go to Salt Lick as Louis Mueller's is closed on Sunday. I know, I was TTM'ed!!!

This is the list from the readers of the Austin Chronicle weekly:
http://www.austinchronicle.com/gyrobase/Awards/RestaurantPoll/?Year=2009&Poll=Readershttp://www.austinchronicle.com/gyrobase/Awards/RestaurantPoll/?Year=2009&Poll=Readers

They also listed the Critic's reviews in contrast and agreement.
http://www.austinchronicle.com/gyrobase/Awards/RestaurantPoll/?Year=2009&Poll=Critics

There is some agreement between the two sides and even with Roadfood. You will see many reviewed places in that list. As I wrote, I would use the weekly, coupled with local's comments to come to my conclusions.  If it is in Roadfood, it's a definite go....
ellen, the most important thing you need to remember about comments regarding BBQ anywhere (or even here) and Texas in particular is that nobody will agree with anyone. 

Do not go to Vegas for BBQ!!!!! I'm pretty sure there is agreement on that.....

twinwillow: I don't have the answer to help with the photo. But I am shocked that you did not write in a poetic manner, and I have never seen a 'angry emoticon' with anything you have posted.

mark

doggydaddy: That angry emoticon was meant for me! I was angry at myself for not being able to upload that picture in a larger format. I took no offense at what others wrote.
After reading my post again, I'm afraid I might have conveyed a feeling of annoyance on my part toward others because of my frustration. Not so! I hope ya'll did not feel I was angry with anyone here!
Ya'll are like "cyber family" to me. And I love you all. Even, Michael!

Now, back to the topic.
Thank you, Tony for uploading my picture in a larger format.
It was taken at Louie Mueller's while have lunch with Bushie and my son, Corey.
And, that beef rib really was, fabulous! Much more moist than it looks in that picture.

Hey, Doggy Daddy...  I would'nt be going to Vegas for BBQ, per se....
but as long as I'm going to Vegas anyway, I'll check out the Salt Lick....(it's in the Red Rock Station Casino, a good 10 miles or so from the strip..)  

We all have our own opinions ; that's what makes the world go round.....  and for me, personally, the Louis Mueller beef rib (and brisket ) was too PEPPERY for my tastes...
(good and crusty, though, and cooked perfectly)

P.S.  And I'll make sure to call that Salt Lick BBQ , the one in Vegas, to see if they even offer those beef ribs at all, let alone on Sundays..

On the Salt Lick menu online, there is no mention at all about their "sunday beef ribs"....   the menu just says "beef, sausage, and pork ribs...
(and "beef" on menus just means beef brisket slices, or chopped brisket)

I'm usually in Vegas for 8 days when I go, so I like to venture away from the strip, as well, since I'm there for a nice long time...
anywhere where I can find my beef ribs, I'm there!!!
 
P.P.S. ........I just googled for Salt Lick Vegas reviews, and the ones on www.ieatvegas.com include some real scary ones!!
(Salt Lick Vegas taking shortcuts???, etc)
Why do these places open up an outpost so far from the original one, if they are not going to really monitor things and get it right?
(it's like when the Carnegie Deli opened up an outlet in Six Flags Great Adventure....        a shell of the original Carnegie...)

Buz and Ned's In Richmond does a mighty fine beef rib

NascarDad


Buz and Ned's In Richmond does a mighty fine beef rib

Thank you very much , NascarDad !   You've got me very excited now!
I've driven thru Richmond a handful of times while driving down to Florida, and NOW I've got a real good reason to get off the Interstate !
 
P.S. I just looked at Buz and Ned's menu online... I'll have the full rack of BEEF RIBS for $17.95 , with some french fries and hushpuppies.... & add some potato salad..
I'm ready!!
 
P.P.S.  The owner said he's BBQ'ed in Memphis, Kansas City, Lexington's, etc, so he seems to know his stuff !!


 

Theattraction about the Salt Lick is their all-you-can-eat family style dinner.  That doesn't have beef ribs. Their sauce, a mustard based sauce which is unusual in TX, may be the best thing on the menu, in my view. Their brisket is good. Their links are decent but the pork ribs tend to be dry.

I just called the Salt Lick BBQ "outpost" location in Vegas..
unfortunately, the gal said they don't have beef ribs, not on Sundays, not ever...

Guess I'll have to go back to Austin!!
On the bright side, it will be great seeing you guys again, Twinwillow and Doggydaddy!

Ellen, come onnnnn, down!

Come on over. I need help going to and trying all that is available.
I think I have become spoiled. I don't need to go more than a mile or two to get a great meal. I do have to travel a little farther for the better BBQ and I have been distracted.
I have posted these ribs in a different photo.

 
mark

doggydaddy

Twinwillow
Hi from the Flay Slayer. I think I might shed some light on the subject of beef ribs 'as long as a forearm'. There are two types of beef ribs. The spare rib comes from the side of the animal just like it does with a pig. The problem with these ribs is that they are gigantic and tough making it impossible to truly barbecue these without the use of a very moist cooking environment. This type of atmosphere id difficult, near impossible to create with a barbecue pit which uses a relatively dry smoke to allow for shrinkage and smoke penetration of the rib. So when you see these ribs being served, it's a good bet they have been pre-cooked or post-cooked (after being smoked) in some sort of high humidity environment like steam, boiling water, etc. This method is not barbecue. And by-the-way they are used on 'happy hour' buffets because they are so inexpensive.
The other beef rib, other than short ribs, is the back rib...the corresponding cut to the back rib of the pig. This rib is what is remaining after the 'rib eye' has been removed. The meat therefore is of the same quality as the rib eye that it was cut away from. This rib can be very meaty if you find a packer that leaves extra meat with the bones instead of the rib roast. They will tenderize without using an artificially high moisture environment. These are far more expensive than the spare rib and worth it. We serve these back ribs at Buz and Ned's. Like all of the barbecue products at Buz and Ned's they are 100% wood cooked.

 Salt Lick can't hold a candle to the beef ribs at Louie Mueller's BBQ in Taylor, Texas.

That picture would make a excellent postage stamp. That beef rib does seem meaty.
The locals give Salt Lick the nod in my random poll of the asking where to go? I used this same method to realize that Modern Pizza was one of the best in New Haven. You ask the locals. They will set you straight...
The Austin Chronicle weekly in it's recent poll rated them #1 in three categories, including 'Best restaurant in 60 miles'
Where have I seen a qualifier/category like that?   HHHhhmmm...

There is one place (In NJ?) that was on DD&D which had ribs as big as my forearm. One rib would be enough. I have asked meat purveyors about this and it is a rare bird to find.
I am about 20 miles from everything...

mark

I hate to be a stickler, but is "outrageous" really the correct word to be used here?

Great, yes.  Fantastic, yes.  But Outrageous?

Another word needs to be used, I think.

   Welcome flay! thanks for the rib info. I once worked at an award winning (but usually quite crappy) BBQ joint, and every now and then they would have a special that was 2 gigantic beef bones. Looked extremely impressive but usually got sent back for being dry & CHARRED.  I always warned my tables, but they would see those brontosaurus bones go by, and they simply HAD to order them. Sigh.     
            Okay, so why no beef BACON?!