Moe’s Original BBQ
The Red Lion
When poet Henry David Thoreau described sucking the marrow from life, it’s assumed he meant living life to its fullest. But maybe he was being more prosaic than that ” maybe he just had a hankering to gnaw on the kind of bones they serve at Moe’s Original BBQ. The St. Louis cut pork ribs are smoked fresh every morning, and there’s no such thing as leftovers at the Lionshead and Eagle restaurants. “It’s a two-and-a-half hour process,” said Joshua Alston, member of the pit crew. “Our dry rub and our sauce are both homemade, and we slow-smoke them with applewood.” On an average day, they go through 30 pounds. They sell them until they’re gone.
The Ore House has long been a Bridge Street staple. They’ve been serving their ribs for years, and they continue to be a bestseller. Cooking them is a three-part process that involves tenderizing the meat, seasoning them with a dry rub, and grilling them up with a smoky barbecue sauce. The Red Lion’s ribs are so succulent you can tell from across the room they’re about to fall off the bone. These babies ” splayed across the plate, glazed with sauce ” subscribe to the more’s better theory. The full rack is the way to go, because the leftovers are even good cold.