(Original Review -- May 2011)
(Third Review -- May 2011)
(Fourth Review -- August 2011)
(Fifth Review -- March 2012)
As promised, I returned to Ribslayer To Go on May 11, 2011, to sample some of their regular menu items. I took a friend to Ribslayer. He had recently celebrated a birthday, and he wanted to attempt the Flaming MOFO challenge. As one of his birthday gifts, I offered to drive us to Ribslayer and I paid for his meal.
I saw their specials and just HAD to get a burnt end sandwich. Burnt ends are absolutely phenomenal, flavorful parts of the brisket. When prepared properly, it's just heaven on Earth.
|Burnt end sandwich...that's one huge sandwich huh?|
|Just their house BBQ sauce on top (I had already devoured the slaw)|
I also ordered some Thai peanut slaw -- something you don't usually find in a BBQ joint. I thought the flavors were top-notch. Having real peanuts in the slaw gave the slaw an extra dimension in texture and flavor.
I asked Craig, one of the owners, for a side of Flaming MOFO sauce -- and proceeded to put it in the peanut slaw and the burnt end sandwich. My friend -- struggling with his Flaming MOFO challenge -- thought I was insane. I still finished the food.
Craig then gave me a side of their jalapeno slaw. Again, delicious. I was expecting more heat than what I tasted, but then again, after finishing the MOFO sauce, jalapenos would have been extremely mild to my taste buds anyway. I still got the hint of jalapeno flavors...success!
As for my friend's attempt on the Flaming MOFO? Not much of a dent, folks. He basically still had most of the sandwich left to go. He did take it home later -- although I have no clue if he even bothered to finish it. He was hurting pretty good from that challenge.
As a final test for Ribslayer, I ordered a Two-Meat Combo (chicken and ribs) with a side of collared greens and more Flaming MOFO sauce.
Even though I did not eat the chicken and the ribs right away, the ribs still had that fall-off-the-bone goodness. The chicken was just as wonderful. Both meats had that authentic smoky flavor that you can only get from low-and-slow cooking in a smoker. Can't fake that. The collard greens were also delicious. I swear I should have been born in the South. I know if I ate the chicken and ribs fresh from the smoker (so it's temperature hot or very warm), I would give Ribslayer a higher rating.
Ribslayer, congratulations. I am a huge fan of your food. It may be about 30 minutes from where I live, but the trip is worth it. And that Flaming MOFO sauce gets you extra points. Sure, I wish you were open on Sundays and Mondays as well, but I'll let it slide because BBQ is all about low, slow cooking. And the owners should have at least a little break from cooking all that BBQ anyway, right?
I honestly challenge the owners at Ribslayer to make an even hotter sauce. Make your own form of "Shut Up Juice" (a Man v. Food reference -- see the Little Rock, Arkansas, episode). I will be one of the first in line to try it!