ribs in manhattan
The only thing I miss about getting to take the 7 train
into Manhattan every day was the ability to read the
Times every morning.
I still try to pick it up on Weds. & Fri. to read about
chow. ( Still get Sundays and read it cover to cover!)
Didn't catch the article you're talking about, but I
have my own BBQ query.
Last week on Emeril Live! they featured a place called
" The Rib Shack " and showed their marinating and
baking process. Does anyone know where this place is ?
re: John Knoesek
Perhaps the place you're referring to on the u.e.s is
Brother Jimmy's, which is on the corner (NW) of 76th
St. & 1st Ave. The food won't blow you away, but it's
not bad...the sides tend to be pretty good as well.
It can be a real zoo in there, so pick your times
well. It's also usually a pretty boisterous crowd,
especially towards the middle and end of the week.
re: John Knoesek
Don't know if others have had the same experience but
we have some sorry news to report as regards the Hog
Pit, on 13th and 9th Ave.
This was one of the best rib places in the city for
the past two years but things have changed in more
ways than the ill-advised periwinkle blue paint job
around the bar.
Terri Mangrum, are you still there, if so what
happened, if not thanks for the memories. We used to
enjoy fall off the bone, clean, tasty ribs; the kind
that engendered the desire to keep this place a
treasured secret or sing the praises to selected
friends that would truly appreciate the quality and
care that was obviously present.
Now, however, after two successive tries, the ribs are
now fatty and tough, the very antithesis of what is
Perhaps their success has led to the rise in prices
and lowering of quality. It's a shame but certainly
not the first time we've seen this happen.
Has anybody else had a similar take on this formerly
funky, comfy, rib joint??