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Georgia's Eastside - Most Underrated Ribs in NYC?

Ok, I have to counter my Friday crankiness. On Saturday I had plans to visit Hometown the newish BBQ mecca in Red Hook with friends, but reports of one hour lines for the food, only to then wait at the bar for your drinks changed my mind so we went elsewhere. But I was reminded at how refreshing Georgia's was about a month ago. You show up, sit down, order, play 2048 on your phone while you wait, and get your food made to order. What a concept!

I was just killing time in the area waiting for Mission Cantina to open when I noticed this place. Half a rack of ribs ($11) was as solid as they come. Meaty, tender, perfectly seasoned, good quality, and very filling. No room left for Mission. Would love to compare to Mighty Quinns side by side to see which one I prefer.
One of the highlights of my 2 day LES binge eating...
http://wp.me/p2zSmJ-1n6

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  1. Ziggy-- while I'll agree the ribs are good, they're not barbecue. They're oven baked and finished on a grill. Also, they use baby backs, which are simply not serious Q, ever. Mighty Quinns is the real deal.

    5 Replies
    1. re: strangemd

      Thats right, they finish it on the grill which takes some time (about 15 mins) and technically not a BBQ. But for baby backs these were fairly meaty and serious enough for my diet.

      1. re: strangemd

        Honest question - why do you say baby backs are not serious BBQ? I understand a preference for spare ribs, but curious why baby backs would not be viewed as respectable.

        1. re: Shrub

          If you go over to the "BBQ, Smoking, and Grilling" Board you'll provoke a religious war with that question. Most serious pit-smokers and competitive BBQ types regard baby backs as inferior as they don't have enough meat or fat to truly absorb long hours of slow smoke cooking. They usually dry out in a real BBQ pit. Having said that, it doesn't mean they can't be real tasty, just that most real BBQ types look at them askance.

          1. re: Shrub

            BBQ is about (a diversity of) tradition(s). "Baby back" ribs are a modern invention - ive heard an apocryphal story that a massive order of boneless pork loin by an east asian country (Korea?) in the mid-late 20th century led American pork producers to the term as a way to sell off what was effectively waste meat.

            Websters has the first usage of the term in 1954:
            http://www.merriam-webster.com/dictio...

            As noted they dont take as long to cook and lack the fat and connective tissues that make bbq work.

        2. Did you have the wings? Make sure you go back for them.

          And the cheese grits.

          3 Replies
          1. re: Elisa515

            Will do thanks. I just had the ribs

            1. re: Elisa515

              Wings...did you say Wings?
              Thanks for the rec.

              1. re: Elisa515

                The cheese grits are really good.

              2. Everytime BBQ Ribs comes up on CH, I recommend Georgia's. I like them better than Mighty Quinn, although I like that dinosaur rib they have or whatever they call it. I heard Hometown was good, but I haven't tried. Georgia's uses a wet rub and a dry rub. Not traditional, and StrangeMD doesn't consider it BBQ. And the people in Texas don't think St. Louis or North Carolina have real BBQ. So as far as I'm concerned Georgia's has the best ribsI've tried in the city( including the Boroughs)

                22 Replies
                1. re: foodwhisperer

                  Foodwhisperer-
                  I don't think I'm being pedantic. "Barbecue" requires slow cooking over open flame. If I roast a chicken in my oven, slather it with BBQ sauce, and then put some grill marks on it, that doesn't make it barbecued chicken. Ribs baked in an oven are not barbecue. Again, I agree with you that Georgia's makes some tasty ribs, but there's lots of ways of cooking ribs.
                  I own 2 grills, a smoker, and a pig roasting box, so I take this stuff comically seriously.
                  Would you call something "sous vide" that was just steamed?

                  1. re: strangemd

                    Firstly, I love roasted pig, and I've had whole slow roasted cow , in the Phillipines. I understand what you're saying about BBQ. and therefore I take back my statement of Georgia's having the best BBQ ribs. I will change it to they have great tasting Babyback ribs. As far as sous vide, no just steamed is not sous vide, it's faux sous vide.
                    Texas Hill Country I had assumed would have good ribs. Their brisket is good. Why are their ribs so tough and hard to eat? If these guys are supposedly experts in BBQ, why would they put out almost inedible ribs?

                    1. re: foodwhisperer

                      You're wading into a passionate BBQ regional debate. My experience in Texas, and I've been to Lockhart (= Mecca for Texas) and eaten at both Kreuz's and Smitty's, is that what Texas really does well is brisket, beef ribs, and sausage. I think you see that bias at Texas Hill Country. For ribs, and honestly pork in general, I think one does better in Memphis, Kansas City, or anywhere good in North Carolina (esp. for pulled pork). Most Texas barbecue joints I've been to are just not that passionate about their pork ribs.
                      Now, of course, I'll have a hundred Texans yelling at me, but this is just a barbecue stereotype. Your milage may vary.

                      1. re: strangemd

                        The BBQ I've eaten in Texas was beef. In North Carolina I do pork. The ribs at Texas Hill Country were big and beef and tough. I think NC is all about their sauces. But Texas has the flavor within and not so wet and drippy.. Ive had Texas BBQ that I liked more in the Dallas area than in the Houston and Austin area.

                        1. re: strangemd

                          To be more explicit, I am quite sure foodwhisperer was taking about the tough ribs that are tough and unpleasant to eat at Hill Country BBQ Market, here in NYC, on 26th Street. THEY ARE TOUGH AND UNPLEASANT TO EAT.

                          The moist brisket at Hill Country BBQ Market is my favorite in the city. This place also offers Kreutz sausage, which I really like. The moist brisket and Kreutz sausage are the ONLY things I bother to eat at Hill Country.

                          1. re: ZaZa

                            Yes Ziggy, you're on my wavelength. I love when I'm not alone in my rib thoughts.

                            1. re: ZaZa

                              Since this Aug. 7th post , I've discovered MIGHTY QUINN'S dynamite Moist Brisket; so I don't bother going to HILL COUNTRY BBQ Market anymore(on 26th Street, NYC). Mighty Quinn's is that good!

                            2. re: strangemd

                              Spoken like someone who had never had the pork ribs at The Country Tavern, in Kilgore, Texas! ;).

                          2. re: strangemd

                            Perhaps a menu item change to "I Cant Believe This is Not BBQ Ribs" is in order.

                            The argument is sort of moot, because the term BBQ is so widely used and abused that it reached a point of acceptance in any form. When I go to my friend's BBQ next weekend, and I start lecturing them that what they are doing is not real BBQ, or their ribs is not true BBQ, do you think they'll invite me back

                            Real BBQ, with a smoker and all still requires some skill I would imagine to surpass the flavors of the fake baby backs such as this

                          3. re: foodwhisperer

                            I care about taste, not about how it's prepared. I'll let others debate whether it's BBQ or not. Either way sounds like it's worth a try.

                            1. re: Blumie

                              Have not had pork ribs at MIGHTY QUINNS, but their slow-smoked Brontosaurus (beef) Rib is so tender and moist, upon touch, it falls off the bone. It was a little more lean than the delicious slow-smoked Oklahoma (beef) Rib I recently had at DAISY MAE'S, but just as good.

                              Although I had to cut away much fat on DAISY MAE'S sumptuous Oklahoma Rib (the thing is huge), the delicious clumps of seasoning on the same is positively memorable and overwhelmingly delicious.

                              These massive ribs, at both BBQs, are the manifestation of two refined chefs, who deem my gratitude and respect. DAISY MAE'S Oklahoma Rib is American BBQ, in New York City, at its best.

                              (Have not been to GEORGIA'S. There is no way their wings can be better than MIGHTY QUINNS).

                              1. re: ZaZa

                                Daisy Mae's and Mighty Quinns are both smoked.

                                1. re: ZaZa

                                  The reason MQs Bronto is more lean, but just as sumptuous than DAISY MAE'S: MQs Bronto is slow wood smoked substantially longer (over 10 hrs.).

                                2. re: ZaZa

                                  Had MIGHTY QUINN'S wood-smoked BBQ pork "Spare Ribs", at the new West Village location yesterday for the first time. To date, they were the most sumptuous, delicious pork ribs I've had.

                                  Just prior, I peddled my bike over to Georgia's to purchase Baby Backs for a side-by-side...but after entering the place, I walked out....

                                  After having my first bite at MQ's, I briefly thought about Georgia's, and said: "Why Bother."

                                  Sorry y'all.

                                  1. re: ZaZa

                                    "but after entering the place, I walked out"

                                    I may regret asking... why

                                    PS. Is it just me or CH pages now come with some sort of motivational eating music

                                    1. re: Ziggy41

                                      Sorry about that; I should have been more explicit. It was my regret due to circumstances on that date, which had nothing to do with the ribs, which I anticipate are quite good.

                                      Upon arrival, the street door entrance was wide open, while the building next door's open entranceway revealed men w/hard hats walking in & out of a construction site. (Two open doors, nearly side by side).

                                      Followed delivery man into the tiny place w/few tables, empty at this time. I realized the place is primarily take out & delivery--lucky for people who live within proximity.

                                      Asked the man behind THE GRILL whether he accepts credit cards (inadvertently left my cash, ATM card & phone at home). They only accept cash.

                                      A consistent drizzle had already started that would culminate to record rainfalls hours later on L.I. (A little rain does not stop me).

                                      As I expect the ribs in both places to be radically different, and obviously, radically good, a literal side by side may not be necessary.

                                      It was more like motivational ribs--NOT "motivational eating music".

                                      1. re: ZaZa

                                        Ziggy, putting all "motivational eating music" aside, I invite you do the side by side; let us know whether you have a preference.

                                        Succulent pork ribs wood-smoked for 7-8 hrs. will be significantly different to the grilled "perfectly seasoned" ribs at Georgia's.

                                        For good reason, it has been my fate to keep the two separate.

                                        Have any CHs tried Georgia's fried chicken?

                                        1. re: ZaZa

                                          Zaza, I was just referring to the music that comes up when I load CH lately on my laptop. Nothing to do with you

                                          1. re: ZaZa

                                            I like the Bronto ribs at MQ, and I like the ribs at Georgia very much. I don't find either better. They are different. The fried chicken at Georgia is very good. I don't know if its better than Blue Ribbon friend chicken, id have to do a side by side.
                                            By the way,,,i know it's the wrong thread,
                                            Thanks ZaZa for the Red Hook lobster on Extra Pl. How in the world you ever found that is amazing. Yes the CBGB memories in John Varvartos, even the prayer candles,,, is kinda sad, and also kinda memory inducing. Of course it cost me a few bucks as I bought some clothes there.
                                            The lobster roll is very good, Very little mayo, very "Maine-like". Maybe the best in town.

                                            1. re: foodwhisperer

                                              I did the Side by Side with BLUE RIBBON FRIED CHICKEN. Are you ready?

                                  2. re: Blumie

                                    im not entirely sure about how they could taste like barbeque (as its being construed here) without being smoked. they could taste like char, from the grill, and have typical chili/paprika/garlic n onion/sweet notes from having sauce brushed on them, but your comment seems to imply that the relationship between taste and preparation is a little less concrete than most people would probably suggest.

                                    if im misunderstanding - thats fine - and if youre saying that they could still taste good as baked, grilled, sauced baby backs, i cant dispute that, but they wont taste like ribs smoked over wood for 4-6 hours which is what id call bbq.

                                3. Whether or not they're "real" BBQ, they're pretty damn tasty and tender, and l think their BBQ sauce is very good. l work around the corner, and get takeout fairly regularly. The rib sandwich in particular is a great deal: $9.00 for five or so ribs on white bread with extra sauce and potato chips is a pretty good deal. The meat is easily pulled right off the bones, so a sandwich easy to make.

                                  1. Side by Side GEORGIA’S EASTSIDE BBQ w/MIGHTY QUINN’S for Pork Ribs:

                                    MIGHTY QUINN'S BBQ Pork "Spare Ribs" are slowly wood smoked at least 7-8 hrs. They are significantly different than the grilled ribs at GEORGIA'S, which I did not enjoy w/o additional BBQ sauce—however, Georgia’s sauce complements their ribs rather well.

                                    In contrast, I don't use BBQ sauce with the sumptuous, succulent Ribs at Mighty Quinns, where you’ll see pink around the meat (result of the long, low, slow smoking process of wood-smoked BBQ).

                                    I don’t think it’s fair to compare slow wood-smoked BBQ to what I believe is a pre-prepped, possibly pre-cooked procedure, prior to the quick grill method (for a fast order)--The methods and tastes are so very different.

                                    I'm glad people are pleased with GEORGIA'S.

                                    For pork ribs, MIGHTY QUINN'S is my favorite.

                                    1. Side by Side GEORGIA'S EASTSIDE BBQ w/BLUE RIBBON FRIED CHICKEN:

                                      At GEORGIA’S, I ordered the Fried Chicken Plate (w/2 sides: Potato Salad & Collard Greens) to have on site. (They didn’t have Mashed Potatoes). The server started cleaning tables with a bleach-saturated rag, inc. my table. Once the odor hit my Olfactory Glands, I was out of there. Requested my order to go. They are fast with their orders. I returned to pick it up.

                                      Apparently, GEORGIA’S Fried Chicken is best eaten on site. So, I stopped at a bench by the children’s playground (at First Ave. & First St.) to enjoy its delicate seasoning--Absolutely Delicious! Some bone seemed to be removed from the wing (how nice!); more bone was removed from the thigh (how nice…and convenient!); there didn’t seem to be any bone in the breast—(how very convenient--until I walked away and realized...Duh.... it must have been a boneless chicken breast!

                                      GEORGIA'S would have been good with mashed potatoes, which is not on the permanent menu--not always available, it's sometimes on the Board. If I have to order side dishes w/Fried Chicken, my preference is mashed w/collard greens or fried okra.

                                      The Potato Salad was overwhelmed with the taste of mayo--it got tossed. I’ve been enjoying Potato Salad from SMOKELINE (amongst the best I’ve had)--comparatively, this was inedible. The Collard Greens were good (w/taste of molasses).

                                      BLUE RIBBON FRIED CHICKEN is OMG-Delicious! Pleased to see Fried Chicken can be sold by the piece (rather than the necessity of ordering a plate w/two sides, as at GEORGIA’S), I purchased a couple of pieces to enjoy w/Wildflower Honey (a wonderful Downtown alternative to AMY RUTH’S Honey-Dipped Southern Fried Chicken, in Harlem).

                                      BLUE RIBBON’S has a thicker crust w/more seasoning. It was so good, I bought a Vanilla Milkshake to celebrate!

                                      GEORGIA’S is good; however, I might not want their sides (unless they have mashed)—nor do I care to eat there. It’s a good place for local take out & delivery.

                                      BLUE RIBBON doesn’t offer mashed potatoes—it’s OK. It’s a Fried Chicken place--they’ve mastered it well.

                                      6 Replies
                                      1. re: ZaZa

                                        Nice analysis there Zaza (both posts). Yesterday I had the fried chicken at the Blue Ribbon Sushi in Columbus Circle. Surprisingly bland, on the dry side, comes with this honey wasabi sauce dipping sauce that didn't compliment the chicken very well. Very strange considering its Blue Ribbon.

                                        But.. that Oxtail Fried Rice, Wawaweewa!

                                        1. re: Ziggy41

                                          Ziggy, I've tried Wasabi Honey at Blue Ribbon; it just doesn't work for me--only the Wildflower Honey will do (if used generously). It seems like they want to please different palates. I also tried their own label Hot Sauce (more like the capsicum water Popeye's provides in packets)--I'm not knocking Popeye's (love the stuff, esp. their Spicy).

                                          Oxtail Fried Rice--that sounds so good!

                                        2. re: ZaZa

                                          Next time at Georgia's, try the cheese grits rather than any potatoes.

                                          1. re: Elisa515

                                            Thanks Elisa! One thing about Georgia's Fried Chicken/Blue Ribbon: Because I like left-over Fried Chicken for breakfast, the next day, GEORGIA'S might hold more moistness overnight.

                                            Problem is: It was so good, and I was so hungry at the time--I ate the whole thing. BLUE RIBBON was a bit dry the next morning. (I don't have that problem w/Virgil's or Popeye's).

                                            It's best to be safe, than sorry. I was once served Fried Chicken undercooked at a place w/dim lighting (candles on each table). These places have to be careful.

                                            1. re: ZaZa

                                              I was once served fried chicken at a really nice but rustic resort that had...a rubber band mixed in with the crust.

                                              Nope, not in NYC. And was a few decades ago.

                                          2. re: ZaZa

                                            My last fried chicken meal at Blue Ribbon Chicken ( last week), the chicken was over seasoned and too salty. The meat was moist and it wasn't greasy though. When the Executive chef David, opened the place and was training the folks there, the chicken was better. I'm also not a big fan of the honey. But I'm glad they had Tobasco for me.