Posted by: Orlick | September 28, 2010

Real BBQ at The Royal Rib – Bedford Stuyvesant

I came here on the recommendation of James Boo, of The Eaten Path. Now, James is the biggest BBQ fiend I know of, he even led a BBQ Ambassador on the subject – so when he gives out a recommendation for gnarly meat, I listen. But apart from that, The Royal Rib is only open 3 days a week and goes until the pork runs out. That turns me on.

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Inside, the room feels like a doctor’s office, with everyone waiting anxiously to leave with their cure. Dialing through the menu of platters in the low teens, my cohort and I asked for chopped pork and ribs through the iron gates at a doorway inside. The payment was then exchanged through a rotating bullet-proof clear plastic case. There is nowhere to sit and eat, so we took it to Tompkins Park (at Tompkins & Greene) which is less than a mile away.

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The BBQ sauce on ribs and pork elicit a small, but tame tingle. The chopped pork has nice bits of everything. It makes you eat it slow so you don’t choke on cartilage. Finally, I understand what chopped pork is supposed to be. Even in my travels to North Carolina, I was disappointed to not get it.

Sides of yams were great, and the mac and cheese looked nasty good, but were only rated tepid for my taste. It’s the meat though. It’s the the meat that is my taste.

royal rib (11)

Royal Rib House
303 Halsey St
(between Marcus Garvey Blvd & Throop Ave)
Brooklyn, NY 11216
(718) 453-9284
Official Site

Links:
James Boo’s review The Royal Ribs Treatment
Serious Eats covers the Rib

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Responses

  1. mmm mmm Hearty meat done got me exasperated


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