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Jul 24, 2001 02:08 PM

Anyone have a ribs n' bibs menu handy

  • z

hey folks,

a friend of mine(out of town) has asked me to find out what sandwiches ribs 'n bibs offers. Anyone have that info handy? Hyde parkers/U of C 'ers out there?

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  1. Don't have a menu handy, but I think I can remember a few of the sandwiches (kind of a bizarre query). The burgers there are called Bronco Burgers, and generally they come simply with barbecue sauce and cheese, they aren't cooked to order (i.e. rare, medium, etc..) but simply fried up on the griddle until hot. They aren't particularly good, but they are also around $2, and that's with the block of fries, slathered with sauce, in a brown paper bag.

    The sandwich that I would always get, was the pulled pork, a fine rendition. Big hunks of barbecued pork, in the signiture sauce, on a hamburger bun. This sandwich was unbelievably cheap when I was a kid, something like $1.75, it's probably more now, say $3.

    I There is also a barbequed beef sandwich that is just like the pork, but I think a little less appealing. It is served the same way as the pork, but can be a little dried out. Both of the barbequed sandwiches come with the brick of fries.

    There is almost certainly a hot link sandwich, split down the middle and served on a bun, and I think that there might be a fish sandwich on the menu also, but I can't remember for sure. There is also Fried Chicken, altough there is a better rendition across, er, down the the street at harold's. The ribs and tips I'm assuming you're familiar with...

    Ribs and Bibs does the trick, and I think stands up to almost anything out there, I certainly prefer them to Leon's, and Lem's is never open, or so it seems... Anyway, it would be the best Rib place in NYC without question, not that that is saying much...

    5 Replies
    1. re: Andy O'Neill

      Ah, ribs and bibs. I remember the hotlink sandwich being appallingly hot. I'm normally a pretty adventurous spice loving guy, but the hotlinks there were too much for my poor palate. If I remember properly, there was also a mysterious fish section to the menu. At Rs&Bs I always stuck with the Rib Tips.

      I understand the frustration with Lem's schedule of operation, but can hardly fault them for their hours...they stay open till 2AM, put on the meat for the next day, and open up again when the meat is done. Now, that's cold comfort at noon, when you feel an inescapable luncheon-urge to nibble on a rib-bone, or devour a hotlink, but I for one admire their devotion to slow quality.

      1. re: Seth

        There’s a passage in Smokestack Lightning, one of the better books on barbecue, that has puzzled me. The book is an account of two guys’ smoked meat odyssey, well written and nicely illustrated.

        About Lem’s they say, "Lem cooks his ribs about thirty-five to forty-five minutes, depending on how hot his combination of hickory, oak, and charcoal is burning. Slow cooking, he tells us, doesn’t improve their flavor."

        Now, I don’t know a whole lot about making barbecue but that seems like an awfully short time. Good as Smokestack Lightning is, I’m sure it’s not infallible. On the other hand, I’ve been to Lem’s a few times when I’ve had to wait maybe 15 or 20 minutes while they finish cooking the ribs. That would seem to fit more with the short time scenario.

        Anyone know what the story is? I’ve meant to ask them but it always slips my mind.

        1. re: Rene G

          Smoke Stack Lightning is a terrific book. I think I may have misremembered or invented my thoughts on why Lem's hours are what they are. (It is a nice romantic notion)

          But 35 - 45 minutes doesn't sound like enough time to smoke ribs. I can imagine finishing the meat for 35-45 minutes over the smoke, if it had been cooked for several hours before hand...but that sounds like the way one deals with par-boiled meat. Possibly some other form of pre-cooking? Definitely something to investigate.

          1. re: Seth

            I visited Lem's again this weekend with my brother and several friends. Lem was there, so I investigated the claims made in Smokestack Lightning about the cooking time. After a little grumbling (Smokestack Lightning treats Lem's less generously than I remembered) Lem confirmed that he cooks the ribs for 45 minutes to an hour. I expressed some disbelief, and he insisted, explaining that he uses a combination of charcoal and wood to get the right balance of heat and smoke.

            So my theory that the meat is cooked over night is incorrect, and Elies is right about the cooking time, if less right about the undistinguished write-up: he should've stuck around to eat the ribs.

            While we were there, another customer recommended Farmer Brown's near Cabrini Green. He said, "They're #1 and #2: Lem's, then Farmer Brown's", to which we said, "OK, We'll stick with Lem's! #1!" Anyone care to confirm or deny our fellow patron's claims about the ribs at Farmer Brown's? In the Harold's Fried Chicken thread, Rob Rosen said that Farmer Brown's "may be closed for good" that so?

      2. re: Andy O'Neill

        I don’t have a menu either, just some memories, both good and bad.

        I’ve had the pork sandwich several times and it ranged from very good to inedible (at least 50% fat and gristle). It’s pork shoulder they cook in the smoker with the ribs then shred with tongs when you order. If you hit it on a good day it could be one of the better pork sandwiches around. I think Ribs’n’Bibs has a pretty good sauce, not my very favorite but way better than many.

        I tried the beef sandwich once. I think it was in New City about a year ago where this sandwich was highly praised. As far as I can tell it’s just dryish presliced beef that they buy in an aluminum pan and warm up. Not good.

        They have 2 types of sausage. The cheaper one is an Italian sausage that they deep fry (isn’t this the Gunslinger?). The other is a hot link prepared in the traditional manner (the Hop-a-Long Hot Link?). Haven’t had the deep fried one but the hot link is okay (there are certainly better versions to be had however).

        I believe there are two types of burgers also.

        I think this brings up a very important question: where can you get a good bbq beef or pork sandwich around here? Most of the places that do good ribs don’t cook shoulder or brisket at all. Chuck’s and Hecky’s are the only places that come to mind.

      3. I should explain that i am not making a ribs 'n' bibs recommendation here. It is a decent rib but not a great or even very good one. But it is the stuff of my childhood growing up in hyde park and my friend's who requested this as well.

        the block of fries on the other hand in a paper bag with sauce dissolving the paper, I however will defend to my death.

        2 Replies
        1. re: zim

          Any opinion on whether Ribs and Bibs was better before the fire? I assume you remember it before (I'm guessing 10-12 years) if you grew up in HP. This is a long standing debate amongst my friends. I personally don't recognize a difference, some very adamantly think there is (for the worse).

          1. re: andy o'neill

            Me personally,

            No difference. (and actually I may be wrong but if my memory is right if you go back a ways there may have been 2 fires)