When it comes to different styles and cuts of ribs, this Fort Lauderdale place is at the top of the game. Winner of New Times‘ “Best Barbecue – 2014, it offers bony, smoked meat like you’ve never seen before. Texas-born chef Steve Shockey spent weeks cooking more than 1,000 pounds of meat, trying to perfect recipes and methods. It shows. Selections include stacked beef ribs (Wagyu beef brushed with pomegranate molasses), flanken beef ribs (braised and smoked short ribs), baby back pork ribs (dry-rubbed and steamed with beer), and the old reliable dry-rubbed pork spare ribs. We dare you to try finding a greater selection. (Spoiler: You can’t.)
Barbecue might be the only original American cuisine, but the U.S. is a melting pot — Americans like to change things up. Set in the former site of Texas Hold ‘Em BBQ, this spot serves a bit of smoked meat — or just sides — for everyone. The latest endeavor from Coconut’s, Foxy Brown, and G&B Oyster owner Elliot Wolf, this barbecue restaurant offers an array of animal parts and creative sauces. Texas-born chef Steve Shockey spends days marinating and smoking his high-quality cuts of meat in an attempt to fuse together the juxtaposing ‘cue palates that make up South Florida. Looking for Lone Star-style brisket? No problem. Carolina pulled pork? Got it. Kansas City sauce? You’re covered. The Eat Meat Combo ($21) comes with two meats and two sides, all of which are served in heaping portions. Selections range from the Stack Beef Ribs (Wagyu beef brushed with pomegranate molasses) to dry-rubbed pork spare ribs. Sides span from healthy-ish cauliflower mash to hush puppies and mac ‘n’ cheese. And just like any barbecue joint, save room for the corn bread. Red Cow’s iron-skillet rendition ($9) is out of this world.
“Red Cow brings a bit of barbecue and a bit of the South to its 9:30 a.m.-1:30 p.m. Sunday brunch. Look for such dishes as the Low Country Breakfast with house-made cheese grits, pulled pork with North Carolina barbecue sauce and two eggs. Smoke and Fire combines house-made bacon with grilled avocado, smoked tomato and sriracha aioli.”