The wife and I enjoyed dinner last night at Coach's before going to a movie. Met Russ for the first time, which was really great. I feel a little odd giving a critique on a public barbeque forum since I don’t consider myself an expert (yet). But I am a newly anointed KCBS CBJ (scary), so I’ll give it a try.
I had a half rack of St. Louis style ribs. Big meaty suckers, bigger that what I have found the three times I cooked them this year. Good appearance on the plate along with my two sides, fries and baked beans. The ribs were perfectly done according to my limited experience and learning here on the forum. Not falling of the bone, but a gentle tug required. And guess what…they tasted like pork! Not over smoked, sauced or excessive rub. The pork flavor really stood out. As a CBJ, I would give all 9’s for sure! As a consumer I prefer a little more smoke flavor. But as Smokin has posted several times, many of us are used to an over smoked product. Ribs from other restaurants I’ve sampled since I became more Q educated are not even in the same ballpark! (Pun intended, see pic as restaurant overlooks our AAA baseball park!)
Sampled four sauces: sweet, Smokin Okie, Hot and F5 (as in tornado Fujita scale). I preferred the very tasty Smokin Okie and Hot. However, I was surprised that while the F5 was extremely hot, I could still taste the other spices. For me, most really hot sauces just taste hot and not much else.
Baked beans were fresh and sweet. It may be similar to the recipe he has posted here on the forum. When I’ve made them at home, I use a combination of Smokin’s and Pag’s recipes.
Mrs. iSmoke had pulled pork sandwich, which is served with cole slaw on the sandwich. She would only let me have one bite, but it was moist and flavorful. I will try the pulled pork dinner next time.
If ever in Oklahoma City, I recommend a visit. It is located in the Bricktown entertainment district just east of downtown.
The man himself:
View from my booth towards ballpark:
