In honor of Barbecue Week, Eater is looking at some of the finest examples of slow-cooked, smoked, and grilled meats across Detroit. Here, we dive into one of the most important barbecue protein cuts: the rib. Few dishes earn the title "finger-licking-good" quite as literally as a well-made slab of ribs. Different varieties require different preparations a true art in barbecue. Pork, beef, or lamb? Spare ribs or baby back? All have their place in the cult of barbecue. Slow smoked and smothered, here are some of the best slabs around Metro Detroit.
Where's your favorite spot for ribs? Let us know in the comments.
*Map points are organized geographically, never rankedRead More