Thursday, October 18, 2007


Driving in the vicinity of Memphis Minnie's, I was hit with the craving for some beef brisket. Lo and behold a convenient parking spot right in front of the restaurant -- it must be fate. It's a place for carnivores, the corn bread muffins are often a little dry and grainy and the only side dish that stands out is the Texas style beans. Still, there's no better place for bbq meat in the city. This time, I deviated from my standard St. Louis Style Pork Ribs and Texas Beef Brisket and went with an all beef plate Beef Ribs and Brisket. The beef ribs never appealed to me before because the bones are so big, it looked like there wasn't much meat. And, like any person that eats at a bbq place weekly, I rationalized that the pork ribs might be a healthier alternative to the beef ribs.

Well, I had no idea what I had been missing. The beef ribs were huge and had a fair amount of meat, more than the pork ribs. They were slightly crunchy on the outside and tender on the inside, similar to the texture of good carnitas, but with a slightly smokey flavor. The 'big bones' as they call them, were meaty enough to stand up to the my mixture of mustard sauce and their spicy Beelzebob's Hot Sauce. By comparison, the St. Louis style pork ribs are more smokey and taste great without sauce, but less meaty. I love the mustard and hot sauce, so I might start getting the beef ribs as a conduit. The brisket was was very good, but soggy. I wouldn't have minded if it was dripping with the juiciness of pork fat, but this seemed watery. I'll have to ask them about that next time, hopefully it was just bad luck.

Previous Memphis Minnie's post

Haight and Steiner

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