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Boca Wings & Ribs - new ownership & going to be a serious BBQ

I've never been to the restaurant before so I have nothing to compare it to, but thought I'd share this article.

http://www.floridatable.com/Florida-T...

According to Florida Table:

"Now come some serious changes at Boca Wings & Ribs (2257 N. Federal Hwy., Boca Raton, 561/391-9110). Former Pranzo chef Mark Uffer and partner Erik Frasco have taken over the modest strip mall space with the intent of “educating people as to what authentic barbecue really is,” according to Uffer.

To that goal the pair has brought in a custom-made smoker from Missouri capable of slow-cooking 2,000 pounds of meat at once over a mix of hickory and oak, as well as a wood-fired grill made in Texas for the restaurant. The new menu isn’t fully in place, but they’re already turning out St. Louis and baby back ribs, beef brisket, pork shoulder and wings, all tweaked with their own special blend of 19 different spices. There’s more in the works too, including house-made sausages."

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  1. Having all of the best equipment means nothing if they don't utilize it correctly. Shorty's on PGA has large expensive smokers but you can barely tell from their Q. However, we will see if they will be educating people properly about authentic Q.

    With Mississippi Sweets, Rib Bizz, and this place all in close proximity, somebody is not going to make it. There's also Lucillle's Bad To The Bone west on Yamato but I don't consider them competition for bbq business.

    Thanks for the info.

    8 Replies
    1. re: freakerdude

      Don't forget PA on Dixie, Red's, Smokey Bones and Shorty's. More than 1/2 dozen places nearby and still no good BBQ. I really hope this new place can do it.

      1. re: Mat Josher

        I forgot Park Avenue which moved in to the old bbq place on Dixie whose name I forgot. I also forgot that Red's Backwoods had a location in Boca and the Palm Beach Gardens location is better than any Park Avenue. Smokey Bones is still in biz? I thought they closed them down. Their q is smoked in the 'q factory' and then cryovac packed and shipped to the restos. None of the locations actually smoke their meat on site. How sad.

        Yes, way too many bbq joints to make it although most people are 'economizing down' their dining habits to places like these.

        Boca Wings & RIbs suggests they are more into wings than bbq, so maybe the new owners, name change, and new equipment will be the right formula. I'm ready to be educated....hehe.

        1. re: freakerdude

          "the old bbq place on Dixie whose name I forgot."

          That location has had a checkered past. The last inhabitant was Bucky's BBQ, before that it was a sandwich shop and before that, Tom's BBQ.

          1. re: Alfred G

            Don't forget Dwayne Wade's place! LOL

            The place is cursed, I swear!

            1. re: OysterHo

              On a semi-related note, 'Bucky" Buckner, who operated Bucky's BBQ, which became the ill-fated D Wade's place, is now the GM at the Copper Canyon in Boca, probably saving that operation for a while.

          2. re: freakerdude

            I checked out PA recently and was not nearly as disappointed as I expected to be. The chicken was moist and the collards were tasty. My friends pulled beef was dry, though.

            I would go back, mostly because it is nearby.

            1. re: Mat Josher

              I consider PA to be just grilled meat with bbq sauce on it. It's really nothing more than what you can do on your own grill at home. A smoker or smoking process is non existent.

              The sides are decent and the chicken is pretty good, as you said. Ribs, pork, brisket, and beef are not so great.

              1. re: freakerdude

                I think that comment accurately describes almost all of the BBQ places in the area, not just PA.

      2. A change may do them good. When I went in March, the service was very slow, the food average.
        Sounds like they still have what they had on the menu before, including the two styles of ribs.

        1 Reply
        1. re: Fibber McGee

          Like my friends here....I continue to try BBQ restaurants......I guess its a fetish of mine....But the disappointment continues......I went to The Salt Lick outside of Austin, TX a few weeks back and that was the best restaurant BBQ I had ever eatent.....On youtube Man vs Food Salt Lick......But I digress....and head to my Big Green Egg smoker and 16 hours of bliss......

          EMac

        2. Went to Boca wings-n-ribs today And while I am not A BBQ expert by any means I do know what I like and they seem to have it. I order the babyback's for lunch and they were tender and smokey like I like. There was a nice smoke ring around the meat it was fall of the bone which I understand is not competition style but I do not care I like it anyway. They have brisket smoked as well as St.Louis style ribs,pulled pork and I spoke with one of the owners they are going to start brining and smoking wings and whole chickens as well. The sauce was good as was the baked beans lots of bacon and I swear I saw onions in it really some of the best beans I have had in a long time.So I say to you give them a try in this tighten economy it is hard to go out that's why we are all here to share our opinions enjoy

          1 Reply
          1. Dropped in today with 4 co-workers for lunch. They only had 1 table left open and the bar. The bar fiiled up before we left and it was full inside. They have a pretty loyal customer base it seems. This place is kind of old inside so I hope they renovate it a bit.

            3 ordered the wings and said they were worth coming back for. Myself and another had the bbq platter which was baby backs, brisket, and pork with 1 side and a cornbread/cake kind of thing. Pork was average and pre-sauced, so it wasn't a hit with me. Brisket was sliced and cubed and had no bark, rub, or fat on it. It did have a nice smoke ring but it was a bit dry. They definitely need to work on the brisket. It should be served with the fat layer intact and sliced against the grain, not sliced and cubed as if your mom pre-cut it for you when you were a kid. I see only one reason to do this.

            Ribs were the best thing I had there as far as the meats go. They were oversauced with their regular dark sauce and fall off the bone. FOTB isn't a negative for me but it's not a plus either. I think most ppl feel that if they are FOTB, then they were cooked right. They had a medium smoky flavor and were probably some of the better baby backs I have had recently. Two sauces were average and the mustard was a bit better. Neither had any kick.

            Baked beans were really good and had a bit too much garlic in them. Onions, bacon, and some other doctoring made them much better than they typical plain old canned beans that other places offer. Cornbread was a dense slice almost like a cake. It had either jalapenos or green pepper in it...not sure.

            Ok, so I had my expectations set really high for this place after readint the article. I was expecting some thick pulled pork pieces with a good rub bark but it was more finely shredded pork with sauce premixed in. Brisket was plain jane forgettable but a nice smoke ring. What good is the ring if you cut off all of the flavor? Ribs were good and all of the meats had a medium smoke flavor.

            I don't feel they are really educating anyone about bbq. Well, maybe those who think Lucille's, Park Ave, or Mississippi Sweets is real bbq.

            3 Replies
            1. re: freakerdude

              Cubed brisket!? Ack!

              What a shame that no one down here can make a fantastic bbq brisket. I have friends from AZ who compete all over the country and have won tons of awards and the pictures of their brisket are to die for. I fear i'll never get to eat one like that as they don't compete down here. :(

              Thanks for your review though.

              I've posted a pic of said fantastic brisket so in case the owners log on here, they can SEE what it's supposed to look like! (Photo from Rhythm 'N Que BBQ Team Award Winning Brisket)

               
              1. re: OysterHo

                I know the new owners of this place really well. They have not really started doing all of the new items yet and they are still working on things that are being served now. I know that they are renovating the place as it is old. I would definitley say that you guys should continue to try them because once they are fully up and running you will be extremely surprised.
                As far as the pork and brisket go, I know they are going to change the way the brisket is cut and they are also going to pull the pork to order and in bigger chunks. They want people to really enjoy the "bark" because we all know that is where the true flavor is.

                1. re: BBQ Nut

                  Went back to check out the new Smokehouse. The inside was remodeled a bit and it was quite busy. Yes, they have added a lot of BBQ items to the menu. There are many combos available to choose from. Ribs, 1 side, and drink special was $10.

                  St. Louis ribs were good and fall of the bone just as they claim. These were smoked decently and are now in my top 3 for existing BBQ joints. They are served with sauce on them but have it cooked on instead of right from the bottle. As I always say, more smoke would be nice. I want to taste the smoke without question. The smell of smoke should permeate your hands for hours after the meal.

                  They have 4 sauces and the House and St. Louis were fairly plain and not much different from each other for some reason. The chipotle is very vinegary and not much chipotle flavor. The Carolina was the best by far. I think the other 3 need some work on them. Mac n cheese was really good, served in a mini cast iron skillet with some crunchy topping. The poblano cheddar cornbread from my last visit is very good.

                  Best BBQ in Boca so far but needs more smoke flavor please!

            2. OK, BBQ is my passion. When I travel, I try to find different BBQ restaurants. I went with a group of old High School friends last night and I do not think anyone was disappointed. I started to talk to Marc the owner and pit master. Once he knew that I knew something about real BBQ, he invited me out back to see the smoker.

              There were six of us, and between talking, drinking and catching up on old times we all finally placed our order. The pitmaster platters came out and were huge. Both style ribs St Louis and Baby back were meaty, tasty, moist and fell off the bone. The pulled pork did not even need extra sauce. The brisket slices were thick and had a nice outside bark. The smoked Chicken wings were nothing to sneeze at either. The platters were so big that we all brought home doggie bags. We were not rushed, and I know when I am back in the area, I will make this a "Must Stop "

              IMO the only thing that that they need to work on are the sauces offered.

              1 Reply
              1. re: teddybare

                I'm going to give this place a try....but I'm not partial to meet falling off bones...that ain't BBQ....Meat gently tugging away from the bones is!....But I'm a gonna try it!....Hope it's what YOU say it is.....

                EMac
                Ft. Pierce, FL