the smoking joint
rive slowly if you’re going along Aguirre Avenue as you might miss one of the best places to eat ribs in the south. As wide as the three parking slots adorning its facade, the Smoking Joint looks like your average industrial-style ribhouse. But take a closer look and you’ll come to appreciate the small details, which make this place stand out. Posters with different puns on the cooking process hang on the walls—the “Make Rub, Not War” poster stands out. Owner Tony Fernandez, tells his fascination for smoked meats and why the small details: “I’ve eaten in many so-called BBQ places in the metro and something was off about them. They didn’t have the avor associated with the ribs served in Texas. It has that smoky avor which happens to be an acquired taste.” After trying a mouthful of their fall-off-the-bone briskets, ribs, and their signature sauces, I’ve come to the conclusion that this experience isn’t for everybody; just for those who love their ribs. They even provide you gloves to eat the meal with as that adds to the experience. Try the Half-Rack of Ribs with a generous serving of stripped pulled pork on the side. The latter you can eat on its own, but it’s something special when served on top of pan de sal white bread, paired with any of the pale ales to wash it all down.
G PAIRIN BEST with of ribs Half-rack pale ale eizen Hefew