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  • I've lived in C-U for 50 years, so I've seen a few barbeque places come and go. There are several decent places going now, in different styles. Chicago, Texas and the Carolinas come to mind. It's not easy to do spareribs...I'm not talking baby backs, which pretty much any BBQer can do pretty decently at home. But spareribs are another story. You need to be able to take an untrimmed slab, remove the tips, the breastbone and flap, and rip off that silverskin. Then treat them really nice before they hit the fire. This place can do some spareribs! Just look at their menu and you'll see they're the real deal. They have everything a great shack should have, tips, ribs, wings, chicken, hot links and turkey tips. The sides are many and delicious, baked beans, slaw, okra, cabbage, fried green tomatoes, cornbread, and mac and cheese. I've only tried the Mac/cheese and slaw and they were excellent. I've had a slab and two sides delivered on two occasions, and both times their was no deviation in the ribs. I don't know whether I mentioned it, but these are the best ribs in town....ever. They are marinated and smoked perfectly, and covered with an ethereal sauce, not too hot, not too mild. Goldilocks sauce. The bite on the rib is perfect. The meat doesn't fall off the bone which indicates too long a cooking time which makes the meat mushy. I ordered delivery both times, and they were right on time. The restaurant even called me a couple times to confirm the Internet order was correct. When I opened the delivery box, I was met with the slab of ribs already cut, with a pile of fries on top and then sauce over that. I thought it weird at first, but the fries soaked up some of the sauce and they were delicious by themselves. IMHO the best spareribs in 50 years in C-U. I'll be ordering often from Wood 'n Hog.
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