Good Eats - Blue Smoke

Another look at some dee-lic-i-oso grub.

Texas salt & Pepper Beef, KC Spareribs, & St. Louis Spareribs

So here is another piece of art that I was working on a few weeks ago.  While visiting the east coast, I was fortunate enough to dine at the well-received BBQ joint known as BLUE SMOKE.  While enjoying a good cold brew of the house special, Blue Smoke Ale (I believe it was an ale...could've been a lager I guess), and some good conversation with Paul, Bec, Kayne, & Kristy, the pressure and tension began to build.  What to order at my one nice sit-down meal at a BBQ restaurant in NYC?  There were so many options: Pulled Pork, Beef Brisket, Smoked Chicken.  But when push came to shove, I realized there was only one thing I wanted...ribs.  So, why not go with the ribs sampler.

What was served were 3 different styles of ribs on one plate with a side of pickle slices.  No sides (though I ordered a side of hush puppies for the table), no sauces --- just the meat.  All three were equally good, though for different reasons.  I'm partial to beef ribs myself so the Texas Salt & Pepper ribs (left) were my particular fave.  But both the KC (middle) and St. Louis (right) both were a pretty good pork spare rib.  I can say that I've had better, but these were some tasty --- and filling --- ribs in their own right.

Next time I visit, if we return, I think I'll take a page from Kayne's book and order the "Rhapsody in 'Que", another sampler plate consisting of 3 different kinds of meat rather than one cooked in 3 different styles.

Google Map it here!