Ribs'on BBQ review: our verdict
The black crust on the meat is no cooking accident: it's the bark, the signature of Texas barbecue, and Ribs'on BBQ has made it its specialty. Smoked beef ribs for about twelve hours, brisket for around fifteen, wings and chicken smoked for shorter periods, all served on kraft paper with coleslaw, pickles, and marinated onions.
The Maarif venue is small, with an unabashed Texas decor featuring bricks, cowboy hats, and enamel plates, alongside a well-chosen playlist. It's a place to come with friends who love meat, or alone for a brisket sandwich at lunch. It's not the spot for a large group or a light meal, and those expecting substantial sides will remain hungry: mac and cheese aside, the sides do the bare minimum.
The dish to order: the beef ribs, or a combo to taste the brisket and wings. The trap: coming on a Monday, it's closed. The best slot: lunch on weekdays, before the few tables are taken.
