where to go for ribs in the valley?

Beans? There's BBQ meat on the line here, and you all are wasting valuable stomach space on beans? I bet you guys eat the coleslaw too.
 
may sound strange, but Tsunami in Sugarhouse has screamin ribs. Not really traditional, but amazing none the less
 
boogie_4wheel said:
Prove it :thumbs:
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Haha. ill have to have a few of you come over the next time I throw some in my masterbuilt smoker. I like to put yellow mustard and grillmates applewood rub on them the night before, throw in the smoker in the morning for 8 hours with cherry wood, then throw on the bbq with some Kraft Thick N Spicy Brown Sugar bbq sauce for about 15 or so minutes to caramelize it alittle.
 
airmanwilliams said:
Haha. ill have to have a few of you come over the next time I throw some in my masterbuilt smoker. I like to put yellow mustard and grillmates applewood rub on them the night before, throw in the smoker in the morning for 8 hours with cherry wood, then throw on the bbq with some Kraft Thick N Spicy Brown Sugar bbq sauce for about 15 or so minutes to caramelize it alittle.
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You don't even make your own sauce?? And that Kraft stuff I wouldn't even feed to a homeless dog, read what's in it and you will see corn syrup and likely Red 40.
 
Gravy said:
smokin bones. The owner is rad, he's got the commitment to come in a 3:30am everyday to start smoking. And he's got a beard that makes Kiel's look like Pedro from Napoleon Dynamite.
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We will be checking them out over the weekend unless a family sushi thing pops up, but sushi can interrupt my schedule anytime.
 
jeep-N-montero said:
You don't even make your own sauce?? And that Kraft stuff I wouldn't even feed to a homeless dog, read what's in it and you will see corn syrup and likely Red 40.
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Oh come on, that kraft stuff isnt that bad. I also use a sauce my father has made and sold up and down the oregon coast called Trails End(absolute best sauce for ribs, roast, sloppy joes, burgers, and more).
 
So I tried Smoking Bones in Bountiful last night. Ribs were pretty good. Not Pat's or R&R good, but good enough to go back for - and I will. The brisket was just "meh", to me, but my wife thought it was awesome, so, depends on the taste of the taster. I wouldn't order the brisket again for myself though - unless I'm in the mood for pot roast... Will have to try some of their other items in the future. Ribs are solid though.

- DAA
 
I have a clone recipe for Rudy's sause (their spelling not mine) that I just love. Very little sugar and lots of black pepper.
 
Has Pat's not run out of burnt ends before? I used to have to get there by noon to have a decent chance of getting some. I went there the other night for dinner (7:30) and they were out of meatloaf and brisket. Kind of a disappointment.
 
That's why I get there before 11:30. Last time we sat down the waitress said "if your here for the special order now because we are almost out".
 
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