Baker's Ribs


2/9/14 12:38pm - Finally my Sunday School class picks a BBQ joint to gather after church and best of all it was on my hit list.  This place is wood fired BBQ, who woulda thunk it.  It looked like a dead ringer for a gasser.

I scored Baker's Ribs an 80 out of 100.  This is Regional Texas BBQ.

Smoke: Oak and Pecan.  The hide wood stack out back along with the smokehouse.  I couldn't see what kind of pit they use, but the bellowing blue smoke out of real smoke stacks is a dead give away.  Wood fired BBQ.


 
Brisket:  Good.  1/4 in smoke ring beneath a thin crunchy black bark.  Tested tough of tender and a knife was needed.  Smoke was heavy on the bark but not through the slice.  Could not detect a rub.  Use the sauce.

Ribs:  Very Good.  A St.Louis style spare rib tested very tender with clean bone.  The rub was long gone but there was a subtle sweet spritz on the bark from maybe a fruit juice.  Overall flavor was good and smoke was mild.  No sauce needed.

Sausage:  Good.  A course ground tight packed pork beef sausage with mild traditional spice and faint after taste.  Casing was little tough and not a lot of smoke.  Use the sauce.

Sauce:  Good.  Very tangy tomato vinegar based sauce with molasses, Worcestershire, and lemon flavors.  It is served warm and shoots out of the container!  I nearly soaked my pants.  Use with caution or it could ruin your day.
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