Tag: Ribs and BBQ

Ralph’s Rib’s Sauce Is Back!

Despite being a man who does sit ups – have I mentioned that? – I have to make sure I do not forget those who made me a man who does sit ups including those fine purveyors of BBQ. One of the saddest days in my family was the day back in 2006 that we learned that Ralph’s Ribs of Ithaca had shut. Well, we can relive the past in the comfort of your own home now according to an email I got today:

Ralphs’ BBQ sauce is back!!! This is a one time email so don’t worry, I just wanted to let everyone know that they’re making sauce again. It’s going under the name of Ralph’s Mammas BBQ. it’s still the same award winning recipe!! The sauce is only available at 3 locations:

  • Habitat of Ithaca, located in Center Ithaca on the Commons.
  • Krafted Keepsakes, located at 288 Hayts Rd.
  • Hosmer Winery: 22 miles from Ithaca. Look for our sign at the corner of County Road 138 and NY Route 89. Continue on NY Route 89 and the winery is immediately on your left.

OK. So I get emails from former BBQ restaurateurs. What of it? Ralph’s was a North Carolina rib joint with a vinegar sauce as well as very hammy meat. Tangy. Good. I have a hat from the restaurant. I heart Ralph.

Important BBQ Knowledge

Via NYCO, and just for the record, this post is very important not because of its critique of the Dino BBQ but because of its identification of three more worthy WNY BBQ joints to explore:

But there I was, chewing on a rib as Harleys rumbled up and parked next to my outdoor table, thinking: Buffalo barbecue is this good. There might not be one place that’s as conspicuously a real, fun joint, but I’ll take the ribs at Suzy-Qs and Kentucky Greg’s or the brisket at One Eyed Jack’s over what the Dinosaur served me.

Buffalo Pundit provides more geographical and qualitative detail: “Tonawanda’s Suzy Q’s ribs (amazing), Lockport’s One Eyed Jack’s brisket (tender & smoky), and Cheektowaga’s Kentucky Greg’s ribs (quite excellent).” I can’t believe I was just in Lockport and my homing devices failed to alert me to a BBQ joint called “One Eyed Jack’s”.

Note in comments to BP: Sticky Lips BBQ on Culver, etc.

A Day In Watertown New York


Steve French

Regular readers will know that I take great joy in being able to pop over the border that is 35 minutes from my front door and nose around northern New York state. Today, we primarily went to go to the Thompson Park Zoo at Watertown, sitting on a hill behind the town and it was a great day to check out the bat house, the caribou, the bears as well as Steve French in the photograph above. All in humane outdoor fenced areas and all native species now or in the recent past. Turtles get as big billing as the fisher and wolves.

Before the zoo, however, the great revelation was out first visit to the new outlet of the Texas Roadhouse chain across from the Salmon Run Mall. Best ribs ever. I tell you now lie and I like ribs. They were smokey and sweet but most of all they were massively meaty. Culturally appropriate side dishes and craft beer were there, too. Yet the meat seems to be the main theme there as there was, in the foyer, a chilled glassed display of superbly cut steaks – including a 32 oz. ribeye about two inches thick. Frankly, if they can do a steak that big well, I would order one with four salads and all of us would share. There is something about NY state and beef. My best experience so far with a bit of steer was at Oswego, a Delmonico with blue cheese at King Arthur’s brewpub.

One curiosity of the day was the pavilion at the back of Thompson Park pictured below. An oval of stone and wood which seems to have forgotten its original purpose. What took place in the middle? Why would people sit around and stare into the oval’s center?

I Was This Close To The Stage

As time passes and you get older you forget you laughed a lot over bands like Foreigner and so you now think it is kind of cool to walk around the New York State Fair and listen to them. Apparently a lot of people are of the same mind. They were tight and from 500 feet looked pretty good, especially the guy (or dot) in the white jacket.

I had a far better view of the Dinosaur BBQ ribs.

Thinking About Stuff As I Wait

I try to organize my life so as to not think about stuff too much. Ben is in that unhappy phase of life when he has to think too much and such consequences resulted that I felt compelled to give the advice that Oldie Olsons always give. But here in the moment when there are ribs basted enough for now, one kid having the nap he needed and the other of to learn another smidge about the piano there is that moment to think. And what do I think about? The high cost of banjos, that’s what. I go looking for a decent one to buy for a fella and we are looking at $600 price tags. Dear oh dear. How is the world going to be moved to take on the plunkity-plunk as its own universal voice of peace if we are looking at $600 bucks a pop when there are decent enough $125 start-up models to be had for the wise internationalist shopper. So I will defer again and buy south. And why not when the currency exchange is going in the right direction.

After I thought about that for a while, I realized I have mislaid my copy of Lew Bryson’s New York Breweries. I hate that, not having a work of that importance right at hand just when I was going to make a pithy observation about it in my review of A Good Beer Guide To New England, as important a work of art as I have come across in these few years the Lord has spared for me. Worst of all, Lew knows I have read it so I can’t hit him up for a review copy. Dang nab it. Cornered myself. By the way, each of you really ought to go buy these books.

So then I was done thinking about that and had a nap and then basted the ribs again and I was pretty much done thinking and I was checking out blogs I like and I noted that Junk Store Cowgirl, my favorite Rochesterian read, is truly down for the count – sad I thought…unless it is not sad, unless packing it in was good. Maybe she was able to see something ahead that Ben can’t yet see for him. And then I thought about the ribs again. Fine looking ribs.

So what do you do with all this? I say build upon it. I’ve been in places where you find an end or a corner but I much prefer the times I find a foundation of the next thing. Something is going to come of those ribs and something is going to come of that beer review. I’ll likely find that copy of Lew’s book as well. Maybe even something’ll come of the banjo. Yesterday or the day before, driving in rain and listening to American Routes I heard a jug band recording that featured not only a banjo but a trombone and banjo – maybe it was “Bring It With You When You Come” by Cannon’s Jug Stompers now that I check the playlist. Worse ways to head towards the mid-forties as we pass on though the mid-decade than to build on those two new things plus the ribs and the beer…though a mute for the trombone might be in order.

You Need Corn Bread

It is as simple as that. If you are to make ribs and coat them and soak them and let them come into their glory over six hours at 250º F., you should also make one of those thick savory batter corn breads that you pour in a greased pan and pull out just before setting the table. Mine includes green onions, sour cream and cheddar. Send a sase for the recipe.