A Half-Rack of Rib Joints – Just in Time for Labor Day

Here in the South, almost every barbecue joint does ribs. That said, there are a few connoisseurs of the pork rib who sing the praises of their ribs with particular fervor – bragging rights earned through heirloom recipes and time-honored culinary tradition. These worthy and patient purveyors of this fine southern delicacy deserve your attention.

“Ain’t nothin’ like ‘em, nowhere!” is their slogan, and rightly so. Here in this neck of the woods, when somebody says, “ribs,” Dreamland’s likely the first place that comes to mind. Dreamland started in 1958, when, as the legend goes, John “Big Daddy” Bishop was told by God to open a barbecue joint, which he did forthwith – right in his own front yard. For years, all Dreamland served was ribs and white bread. Now, you can enjoy all sorts of barbecue there, but ribs are still their calling card.  Dreamland doesn’t ascribe to the conventionally wise 3+ hour, low-and-slow cooking method. Rather, they dry-rub them with a proprietary rub, and fire-grill them for about an hour in a brick pit before serving them up with a light coat of Dreamland’s red barbecue sauce. These are ribs done right with a nice bite feel, just the right amount of hickory smoke, and a flavor that’s hard to beat. Top them off with banana pudding and you’ve had yourself a Labor Day meal to remember.
 

The enterprise begun and grown by Sorry Ass Wilson (yes, that’s where the name came from) features three locations and a food truck. All of them offer up slightly different menus and wonderful options. But, if you want ribs, you’ll have to head to their Homewood location. Here, a rack of ribs cooked low and slow over a green hickory fire, is a work of art with just the right amount of bark and a nice thin smoke ring. You will find the SAW’s red sauce to be a nice addition to these delicacies.
 

Slow cooked over a 30 by 15-foot pit, Full Moon’s ribs present with a nice crusty bark and a generous smoke ring. Dress them up with Full Moon’s sauce, (be warned: it packs a little bit of heat… not blistering, mind you, but kicky) and you’ll be set. Top them off with one of their famous cookies if you have a sweet tooth.
 

Founded by brothers Dameione Rogers and Tyrone Cook, Magnolia serves up ribs that have garnered much attention, both here and over in Atlanta. Armed with a recipe handed down from their grandmother (whom everybody knew – not so coincidentally – as Mama Magnolia) these two pit masters marinate their ribs overnight, then smoke them over low heat for four hours, after which, they rest them a couple hours to ensure that the ribs are at their juiciest when they cut them up to serve.
 

Rib It Up makes the list for their rib tips. Often cast off by barbecue joints that serve up St. Louis style ribs, these succulent little ends make for tasty work. With a tendency toward a less smoky more tender approach, and a sauce that’s well balanced, you’ll definitely get your money’s worth at this little soul food spot. Note: they can be generous with the sauce, so consider asking for it on the side.
 

We have it on good authority rabid barbecue aficionados will go out of their way to get to Rusty’s in Leeds, Alabama, just to the east of Birmingham. Rusty, who has been cooking since he was knee-high to a Nehi bottle met his wife, who works with him in the biz, in the culinary school at Johnson & Wales. Together, they slow cook all of their meats over a hickory fire in an open brick pit. Everybody talks about their pulled pork and white sauce, but, if you ask the man that rakes the coals, he’ll tell you the ribs are the thing. And with Labor Day lumbering toward us, we couldn’t agree more.

These are by no means the only places for ribs in Birmingham. We can almost hear the local folk out there clamoring about Jim ’N’ Nicks, Miss Myra’s, Johnny Ray’s, Big Daddy’s, Porky’s Pride… we could go on and on. But, hopefully, these six will whet your appetite. Now, get with it… Labor Day approaches!