the smok­ing joint

Scout - - food -

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

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