Ranking Alabama Ribs | Bless Your Rank

Ranking Alabama Ribs | Bless Your Rank

August 30, 2019 15 By Stanley Isaacs


– [Wes] Welcome to Bless
Your Rank, I am Wes Van Horn. Today we will be ranking Alabama Ribs. I am not Matt Mitchell
but no Matt Mitchells were harmed during the
making of this video. I love barbeque, I obviously
have eaten it before. There’s probably some on my shirt already and we haven’t even started. The three criteria, first of all, they need to be within an
hour drive of this spot I’m sitting in right now. Number two, meatiness is important. And three, I always look at the tenderness of the meat itself. Do not try what I’m about to attempt. (laughter) Archibald’s and Woodrow’s
I believe the full name out of Tuscaloosa. Love it already. Just getting messy. Look at that. You can’t even seen ribs cause
there’s just so much bread. White bread, I love that. The sauce has spilled which is fine because we were gonna do that anyway. So we got one, two, three, four, five we got about six ribs,
about four pieces of bread, why not throw in a loaf? This is a good a ratio I think. Six ribs to four pieces of bread. Pretty good looking ribs. Let’s dig in. I really can’t wait. Smoke comes through right away. Which you want in a rib. Very tender. Some people, there’s a phrase
called, falling off the bone. You don’t really want them to do that. Because that would take
away from the whole joy of eating and holding
a rib bone like this. That’s a good rib. And abracadabra. All right so being the first
ribs that we’ve tried today and because they were
very delicious I think we’re gonna rank them number one. We’ll start with one and
then we’ll get higher. How numbers work, you guys know. Next up we have Dreamland. I like this packaging already. It’s a nice little Amazon box. (laughter) Here we go, bread wise. Four pieces. They got their own paper. That’s nice. You don’t gotta go to
Macy’s and get it wrapped. Their coated in some sauce. I think we sprung a leak
but that’s just fine. Let’s just dig in here. They are a little tougher and
they’re real, not very meaty. Sauce is great. Maybe a little sweeter than the Archibald sauce. Just a little tough and just a little, little small. I’m gonna use a little Alabama napkin. Just right off, let me give another bite. You know it’s hard to rank off
of six bites alone you know? And so just based on kind of the meatiness and the little bit tougher I would have to rank those second. Right now behind Archibald’s
and I’ve just started a war. Oh yeah. Alrighty, I love when there’s no, you just don’t know what it is. That’s how you know it’s
usually gonna be good. If it’s just, just throw it in the bag. They’ll figure it out
when it’s in their mouth. Oh wow these already, I can tell, these are Miss Myra’s ribs. Miss Myra’s out of
Birmingham, Cahaba Heights. These look pretty phenomenal from sight. There’s no better feeling in the world than opening up a good slab of ribs. At least that I’ve felt and
I’ve never dated a super model but I would imagine that
this is a, this beats that. It’s like Christmas morning. But you don’t have to deal
with the rest of your family. It’s just you and ribs. The
way Christmas should be. I’m gonna dig in and I’m so happy I took five Prilosec this morning, that’s acid reducing one-a-day pills, to get ready for this. So let’s just go. Let’s get in, I don’t
want to wait anymore. That piece fell off so it
wanted me to eat it first. Right away, so tender,
smokey, not a lot of seasoning on the rub, and then cooked to perfection. We got a new number one
maybe, in the house. Texture like butter. That’s a good sauce. Not too sweet, not too acidic. Just kind of your standard
Alabama barbecue sauce but really compliments. I’m gonna have to move
it all the way over here and put it number one
now out of these three. The people in Tuscaloosa
know one game doesn’t define your whole career okay? They’ve seen losses too. Southern Mississippi and
things of that nature. I know they’ll come back next year ready to win a championship. All right these I’m very excited for. Bob Syke’s Barbeque, right
away you got some crispiness on the outside which you love. Still looks a little tender in the middle. That’s good. I think that’s the best flavor over all. Just the meat and the
rub working together. Nice smokey flavor. Definitely the saltiest
ribs which you can never, I mean you can have too much salt but, crispiness on the outside
but still pretty tender on the inside. Great rub, best rub by far. That’s a flat out good rib. So let’s see what we got sauce wise. You can tell right away just tomatoes. So much tomatoes. So let’s rank these guys. So these are Bob Syke’s. We’ll get that right in the
meaty part of that rib there. When it was two it was way easier. Or just one you know? When you just had to rank one. Yeah this is a little like having to pick your favorite child here. And I only have one child so
it’s actually harder than that. As it should be it’s ribs okay? Children come and go. This is important stuff
we’re dealing with here. I’m sweating already which is nice. That’s what you want when
you’re eating barbeque is a nice, just a glisten, just a shine. You want to feel kind of like covered in barbecue sauce and smoked as well. I think I’m going to put these right there. So that’s where we are. Only 28 more to go. We have here. This is Saw’s Barbeque out of Birmingham. Nice sauce here. We’ll go
ahead and open that up. That’s a good color. These ribs, I mean I would say
with out a shadow of a doubt they’re the best looking
ones we’ve seen all day. Definitely the meatiest. Definitely the best char on
the, on the skin out there. So I’m not gonna talk any more. It’s a lot of emotions
when eating a good rib. There’s, you know, you’ve
heard of the stages of grief. It’s kind of like that. There’s so many feelings but instead of, you don’t go in stages. They all kind of rush in at once. That’s one of maybe the
best ribs I’ve ever had. Just a phenomenal, phenomenal rib. Let’s get in, you want
to try a little sauce? Great barbecue sauce. I don’t think you need it. If you’re a saucy, saucy lad, it’s good. It’s sweet and tangy. I think I’m ready to rank this one. Definitely the stand out. That’s gonna be my number one. This is Full Moon BBQ out of Birmingham. Oh and this one just has sides with it. Great meaty ribs here. The rub really comes through
and then some of that sauce. The ribs are a little tough. Not my favorites out of the bunch. I’ve got more of this in my teeth than in my stomach right now. We’ve got Full Moon. Because of some of the
toughness of the meat I think I’m gonna throw these down here. In between Archibald’s and Dreamland. This is the best day of my life. All right. So here we have Jim’N’Nick’s. You can tell right away of the
trade mark cheese biscuits. This is kind of a personal favorite spot for me growing up as well. Right away this is what
you want to see in a rib. Smokiness, that pink,
the char here, tenderness but not too tender. It’s hard to separate flavor from memory. Some of these, I’ve
grown up eating so much and there’s so many
memories attached to them. I think that’s a big part of barbeque in southern cooking in general. That’s why we love our grandma’s cooking even though sometimes it’s
not as good as we think it is. Great rub that is not too over powering. Got a little bit of a small kick to it compared to some of the others. But I mean it’s not spicy. They have been mopped a
little with some sauce. That’s a phenomenal plate of ribs. It ended up on my glasses I think, so that’s how you know it’s a good rib. There’s probably some in my hair. Just the icing on the
cake, a little dessert. You just dip that right there. We’ve come to the moment of truth. Our last one. I think I gotta put it, put
it in number two right there. So in conclusion, we got Saw’s out of Birmingham. Number one. I just thought the cook was great. The flavor was the best
out of all of them. I thought they did a tremendous, tremendous job with this plate of ribs. Look at it. This is the defining moment
of my career as a human being. That’s it. There’s your
Alabama ribs and I do want to point out that there’s
tons of places that were not on this table. That doesn’t mean they’re not fantastic. Feel free, leave in the
comments your favorite places and I’ll be sure to go there and eat those because that’s, I mean,
you want to come join me? Just come join me. We’ll just go out to eat. That’s fine. You’re paying. (Country Music) How, do I need to keep
going North? (laughter) It’s just coming out of my pores now. I don’t think it’s on my face from eating I think it’s just, I’m
sweating barbecue sauce. Which is kind of what
I’ve always dreamed of. (country music)