Brian S. wrote: >In article , [email removed] (Shirley Koda) >wrote: > >> >> Where can I find good ribs on the West Side. By good I mean tender and >> moist. I've eaten at some places where the meat was so tought and dry >> taht I might as well have eaten the bones. I have heard about Rick >> Royce's on Pico and was wondering how it was. Any suggestions from >> fellow rib-lovers would be appreciated. >> >> Shirley Koda > >Rick Royce is a nice man who makes good ribs and great sauce, but I don't >think he has anything to do with the restaurant on Pico except for letting >them use his name. I have no proof, so this is nothing more than >speculation. I met Rick about a year ago at a BBQ "contest" and ate his >ribs. I thought they were the greatest. He helped me track down some of >his sauce (Pavillian's and Gelson's carries it) and I thought he was the >greatest. But then I went to the Pico restaurant and was VERY >dissapointed. The ribs were bad and the quantity of food was small. The >service was so-so (but that's good enough for me if the food is good). >Upon leaving, I reminded myself of my rule-of-thumb for choosing >restaurants: Don't eat there if you're the only customer! I should have >known better, but violated my rule because I expected some great ribs. But >don't listen to me... decide for yourself and please let us know what you >think if you go. Maybe I was there on an "off" night. >-- >Regards, >Brian ([email removed]) > >** My opinions only; not those of my employer ** > There isn't much that I like better than good ribs. I have found a guy that makes excellent ribs. His calls himself the "Original Bar-Be-Que King" and his name is Frank Price. His telephone number is 310-639-3503. He operates out of a catering truck on Fridays near my office and his ribs practically fall off the bone. don't know if he actually has a restaurant but it would be worth it to find out. Good luck!
Barbecue