Best Ribs

They say there isn't a Texan in the barbecue business who's gotten pork ribs right — not so at this South Phoenix hole-in-the-wall. Here, Texas expats Mike Pitt and Doug Dieckmann have brought some of their home state's flair for barbecue to everyone from casual diners to 'cue connoisseurs to the Arizona Diamondbacks. Smoked over oak with family-recipe dry rub, the pork ribs are two-handed, thick strips of tenderness eaten like the meat version of corn on the cob. And like any Texas barbecue joint worth its smoked slabs of meat, this one comes complete with goods sold by the half-pound, gleaming white butcher paper used as plates, and old Pepsi crates used as trays. And sauce? Let's just say it's an accessory, not an essential, to some of the best barbecue in the Valley.

Source: Phoenix New Times

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