Best Barbecue Ribs:
Date Modified: 12/27/2007 8:38 AM
ROSCOE'S BBQ
4180 18th Ave. NW
(507) 281-4622
603 Fourth St. SE
(507) 285-0501
(opens for season the end of March or early April)
Slow-cooked (at 230-245 degrees for six to ten hours). Sauced-up (made fresh with real brown sugar and honey instead of the cheaper corn fructose the mass-manufacturers use). Gone quick (Roscoe's smokes between 1,725 and 2,400 of the 2-1/2 inch pork ribs daily and sells 800 pounds of pork per week).
RUNNER UP:
Famous Dave's
Story provided courtesy of ROCHESTER MAGAZINE's February 2007 issue. Check out their website at: www.RochesterMagazine.com
