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  • The "award-winning ribs" were very dry. I noticed the award was actually from 1994 which is when the ribs I had for dinner 23 years later where probably put under a heat lamp. Sure at one time they were probably good ribs but anyone can screw up a good thing. The intention likely was to give the barbecue more texture (one that I actually like) by high temp scoring as the finish, but what they did gain as the original fall off the bone moisture was long lost by what is obviously extremely long high temp exposure and letting them dry out by setting for I can't imagine how long to get this bad. The end of the bones are not only Burnt but you know it's dry when nothing is left on the bone and it's completely white and dry like chalk. The server Zack was a great guy, he wanted to make it right and as we discussed he actually was very knowledgeable about the correct process and where they likely went wrong. I could only choke down 3 ribs out of the full rack I paid $20 for so he found a half rack that where a little better that I could take home. Too bad the dogs can't have pork bones and my kids are too old to play with chalk. Maybe my son and I can throw around the old pigskin!
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