So, the question raised by tonight's little visit to Adam's Ribs Smokehouse in downtown Salem (across from Willamette University), is...er...do Oregonians understand ribs at all? Pork ribs should be moist and melt in your mouth delicious. Except for a visit to a Tony Romas which has since unfortunately closed in Salem, I can't recall ever eating really great barbecue in Oregon--unless we make it.
Okay...maybe Buster's Texas Style Barbecue in Portland gets the concept--but apparently no one else! (When Buster's tried to open a restaurant in Salem, they could never seem to duplicate the Portland quality, and they finally closed. I think they must have kept the meat sitting around too long...waiting.)
Tonight's meal, for instance, was so bad that you couldn't even separate the ribs without a knife and a lot of effort. They were hard and dry, resembling door stops more than a barbecue dinner. The barbecued chicken, likewise, was hard and relatively dry and tasteless. Even our table was filthy.
Two thumbs down for Adam's Ribs of Salem, Oregon. Sometime before too long, we'll share how real Texan ribs are prepared. My wife happens to make the best around!
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