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| 5 Place for BBQ Ribs! - The ribs here are unlike any others around. They are meaty, tender and very smoky. Smoked over hickory for up to 6 hours, the ribs are then bathed in a sweet, tangy, spicy vinegar based sauce. It was a rare treat to taste this sauce, which had a strong tartness but managed to be subtle enough to really draw out the meat's hickory flavor. (Hartford Courant, June 23, 2006) |
| A Little Slice of the South. - "The ribs are definitely the star of the show at SouthernQue. They are nicely spiced, and have an extremely strong smoky flavor, as they are smoked for more than six hours. They only do spares, which are cooked untrimmed then cut down after cooking. The sauce can be served on the ribs or on the side. It’s an excellent tangy tomato vinegar sauce." (Ted Lorson's BBQ Blog, 2/2/2007) |
| Hard to Beat SouthernQue. - The star of the show was the pulled pork, which had a good selection of long strings, large chunks and well-colored bark. I liked the slightly-chewy-but-still-tender consistency and loved the sauce—a lighter version of the sweet and tangy sauce that came with the ribs. The use of chopped red peppers in the mix was also a nice touch. I’d rank SouthernQue’s pulled pork among the top handful I’ve tried and am very much looking forward to my next serving. (PigTrip BBQ Review, 5/24/07) |