On Saturday, following the Flavor Tripping party, Albany John was found himself in need of something that wasn’t super-acidic or cloyingly sweet. Trust me, after these miracle fruit parties, sometimes you need a little something more in your stomach than citrus, and other tart condiments (no, you’re a tart condiment!)
Albany John wanted ribs, and so we were off to Capital Q. I was a bit hesitant since we’ve been on a fairly tight food budget lately, and one that hasn’t allowed much wiggle room for extras. But then he made this cute pouty I-need-ribs face, and soon I was chanting ‘RIBS!’ right along with him. We’re very enthusiastic people.
Above are the 2 Kansas City style ribs (slathered in Okie sauce), and a quarter smoked chicken. We got the dark meat because Albany John was looking at the menu and says: “The ribs are $2.25 each, and these are only $3!” And dark meat is our favorite cut of the bird, so it was pretty obvious we had to try it.
The ribs were succulent and juicy. The meat was just falling off of the bone as soon as I bit in, and oh, the wonderful, flavor that is smoked meat. I thought the sauce was a little too tomato-y, but Albany John was in LURVE. And this is why our marriage works. Oh, yea. Capital Q also did the meaty mains for our wedding and now I am wondering why in the heck I just stuck with the pulled pork? I totally should have gotten some ribs and chicken as well. (P.S. Dad, if you are reading this, I have got to get you some of these ribs. 10x better than when we were in TN for the bro’s wedding. Seriously)
The chicken? Dear goodness – the sauce that has been smoked into the chicken is phenomenal. There’s a nicely darkened spicy kick in the skin, and the meat is melt-in-your-mouth soft. This is chicken done right – tender, amazingly seasoned, and it makes you want to go back for more.
We also got one Memphis style rib. It’s just a dry rub, no sauce. I was so in love with this rib of smokey goodness. The smoke was wonderfully present, and the rub was amazing too. Not spicey-hot or anything, but it really brought out all the wonderful porky, smokey flavors of the rib. Out of the two, I really loved this rib, but I’ve generally been more of a dry-rub kind of a gal to begin with. There was also a wonderfully tart vinegar-mustard kind of sauce that I thought was phenomenal as well (Albany John wasn’t as into it for some reason. Weirdo), but these meats do not need any accoutrements.