ELV used to say that barbecue was like pizza and sex: the worst he ever had was still pretty good.
That was before his trip to Famous Dave’s the other day.
Something called rib tips were ordered. We expected something like the burnt ends you get from slow-cooked butt or brisket, or the scraps off of the sides of the ribs. Instead what appeared were chunks from the thick part of the spare rib, chock full of gristle and cartilage (which attach the rib to either the spine or sternum), coated with greasy, unseasoned fat, and cooked to either no-teeth-needed gumminess, or impossible-to-chew jerkiness.
All that cartilage, gross as it was, wasn’t the worst part. What raised our ire was the lack of seasoning and smokiness.
Picking through nine bucks of knuckle to find a few bits of fatty, inedible meat is not the way to our barbecue heart. Nor is serving us a brisket sandwich (once again) devoid of any true ‘cue signifiers.
All of which made ELV pose the question (to himself): Just what, exactly, is Dave Famous for?
Maybe it’s his pickles. The spicy/sweet ones were the best thing about the meal.
Our dinner for one pictured above came to $23, including tip.
Multiple locations which, in the interest of mercy, we will not direct you to.