Help me find these RIBS from Ohio

I was at a party recently where the host served some BBQ ribs that he had delivered all the way to NY from Ohio. Here's what I know about them:

1. He learned of these ribs from TV, maybe food network, maybe not.
2. They were from Ohio (fairly certain about that part).
3. They were shipped overnight, fully cooked and packed on dry ice.
4. They were great!

I don't know the host of the party well enough to follow up with him, but I'm hoping this information is easily obtained from the Rodafood junkies on this site.

Thanks in advance for any help.

Pigiron

Have your host check his credit card statement for the name of the ribs supplier

My place is in Maryland not Ohio!

Well on 3 out of 4 of your criteria, The Montgomery Inn qualifies as a possible source for the food you want. Located in Cincinnati,Ohio, it has been featured on some Food Network programs and is known for it's "Shipping Service". The 4th item is so subjective that it may qualify in your description (best ribs?).
Anyway, here is their website. See if the logo or write-up matches what you recall from your experience. Good Luck.

http://www.montgomeryinn.com/onlinecatalog/

quote:

Originally posted by TJ Jackson

Have your host check his credit card statement for the name of the ribs supplier

As I said, it wouldn't be possible or appropriate for me to pry this info from the host.

quote:

Originally posted by Al-The Mayor-Bowen


Well on 3 out of 4 of your criteria, The Montgomery Inn qualifies as a possible source for the food you want. Located in Cincinnati,Ohio, it has been featured on some Food Network programs and is known for it's "Shipping Service". The 4th item is so subjective that it may qualify in your description (best ribs?).
Anyway, here is their website. See if the logo or write-up matches what you recall from your experience. Good Luck.

http://www.montgomeryinn.com/onlinecatalog/

That may be the one, Al. If they were in fact featured on FoodTV. Can anyone attest that this BBQ is actually good stuff?

It's most likely the Montgomery Inn. I don't happen to care all that much for their ribs. They used to sell them in Kroger stores, but they stopped around here several years ago.

quote:

Originally posted by drsmoke02

My place is in Maryland not Ohio!

As you are in Maryland you might want to try Damon's for ribs. Here are some locations in Maryland: Gambrills (Crofton), Hanover (Arundel Mills), Hunt Valley, Lexington Park, Perry Hall and Waldorf. Be sure to get a loaf of onion rings.

I have not tried the Ribs either from 'mail-order' or at the Montgomery Inn itself.
I have read on this site two versions of the Ribs... 1. Outstanding/Great, and... 2. Terrible soaked in sweet sauce etc etc.

Maybe someone with RECENT experience there can clarify the quality question.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by drsmoke02

My place is in Maryland not Ohio!

As you are in Maryland you might want to try Damon's for ribs. Here are some locations in Maryland: Gambrills (Crofton), Hanover (Arundel Mills), Hunt Valley, Lexington Park, Perry Hall and Waldorf. Be sure to get a loaf of onion rings.

You might, but I wouldn't second the recommendation personally (Disclaimer: I've only been to the Crofton location, and some time ago at that).
Adam's Rib in Annapolis, Severna Park, and Edgewater also does the onion ring loaf and has slightly better food IMHO, although neither are really true BBQ joints. I'm glad the Docs up the road, just wish he'd open a spot closer to Annapolis.

Vayo con Queso

I ate at the Montgomery Inn two weeks ago. In my opinion, there are at least 2 types of rib-eaters- the first is the majority of people in the US = they like lots of sauce,usually sweet, they like the ribs tender (fall of the bone)

The second group (BBQ purist) are more interested in the smoke ring, the quality of the meat (tenderness is good, but fall of the bone, not so important) - sauce is used sparingly - if at all.

Montgomery Inn ribs are Type 1 ribs - very tender, very, very saucy -I suspect most Americans would love them.

I am a Type 2 and did not care for them - but recognize that for some people these ribs would be fantastic.

Thanks for your replies. Between the mixed reviews and their outrageous shipping charges, I think I'm gonna pass on the Montgomery Inn and just cater my party from Blue Smoke in NY.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by drsmoke02

My place is in Maryland not Ohio!

As you are in Maryland you might want to try Damon's for ribs. Here are some locations in Maryland: Gambrills (Crofton), Hanover (Arundel Mills), Hunt Valley, Lexington Park, Perry Hall and Waldorf. Be sure to get a loaf of onion rings.

Wow! Damon's is all over the place! Is this a chain?

It is a national chain...similiar to Tony Roma's. However Damon's in the Louisville area all Went out of business at the same time a couple of years ago. There were 3 or 4 locations at that time. None have reopened.

quote:

Originally posted by jeepguy

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by drsmoke02

My place is in Maryland not Ohio!

As you are in Maryland you might want to try Damon's for ribs. Here are some locations in Maryland: Gambrills (Crofton), Hanover (Arundel Mills), Hunt Valley, Lexington Park, Perry Hall and Waldorf. Be sure to get a loaf of onion rings.

Wow! Damon's is all over the place! Is this a chain?

Damon's is a chain, with around 100 restaurants in the United States and more in England. It began in a former pawn shop in Columbus, Ohio back in the '70s.

quote:

Originally posted by ernieson

I ate at the Montgomery Inn two weeks ago. In my opinion, there are at least 2 types of rib-eaters- the first is the majority of people in the US = they like lots of sauce,usually sweet, they like the ribs tender (fall of the bone)

The second group (BBQ purist) are more interested in the smoke ring, the quality of the meat (tenderness is good, but fall of the bone, not so important) - sauce is used sparingly - if at all.

Montgomery Inn ribs are Type 1 ribs - very tender, very, very saucy -I suspect most Americans would love them.

I am a Type 2 and did not care for them - but recognize that for some people these ribs would be fantastic.

I would change the Type 1 people to be the majority in the Northeast. I don't think that applies to the majority of people in the Southern and Southwestern states. Of course maybe it does - there are Damon's and Crablebee's everywhere.

I'd have to agree that the ribs were most likely from Montgomery Inn but here is another place in Columbus Ohio that does mail order ribs:

http://store.cityqbbq.com/

Great pulled pork!!

Point well taken about Type 1 and Type 2 - I still think overall there are more Type 1 with pockets of Type 2 clustered in the South, Texas, and other BBQ spots. I think the Applebees, Chilis, Damon's, Tony Roma's are now setting the standard for most people.

quote:

Originally posted by jeepguy

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by drsmoke02

My place is in Maryland not Ohio!

As you are in Maryland you might want to try Damon's for ribs. Here are some locations in Maryland: Gambrills (Crofton), Hanover (Arundel Mills), Hunt Valley, Lexington Park, Perry Hall and Waldorf. Be sure to get a loaf of onion rings.

Wow! Damon's is all over the place! Is this a chain?

Holy mackerel, a joke, inside a joke, inside a joke! Michael's is definitely the funniest though.

quote:

Originally posted by hatteras04

quote:

Originally posted by ernieson

I ate at the Montgomery Inn two weeks ago. In my opinion, there are at least 2 types of rib-eaters- the first is the majority of people in the US = they like lots of sauce,usually sweet, they like the ribs tender (fall of the bone)

The second group (BBQ purist) are more interested in the smoke ring, the quality of the meat (tenderness is good, but fall of the bone, not so important) - sauce is used sparingly - if at all.

Montgomery Inn ribs are Type 1 ribs - very tender, very, very saucy -I suspect most Americans would love them.

I am a Type 2 and did not care for them - but recognize that for some people these ribs would be fantastic.

I would change the Type 1 people to be the majority in the Northeast. I don't think that applies to the majority of people in the Southern and Southwestern states. Of course maybe it does - there are Damon's and Crablebee's everywhere.

Before I started reading here, Montgomery Inn was one of my favorite restaurants in town. There's still a lot of good eats there, but the "bbq"is now no longer something I seek out there.

I credit these forums with turning me from a 1 to a 2....a big bucketful of #2!

err....that didn't come out just exactly as I had hoped it to, but you get the idea. I hope.

There is a group that lies between the 1's and 2's that like a thin glaze applied to the ribs in the last 1/2 hour or even at the very finish. It gives the ribs a nice look and just a hint of slightly sticky sweetness. pb