A pitmaster and chef shares five restaurant chains for ribs and cornbread.
BBQ ribs and cornbread are a classic barbecue pairing, but there’s more than one way to serve up a satisfying plate. Some ribs are all about smoke and seasoning, while others stand out for their tenderness and texture. Celebrity pitmaster Ty Sherrell, founder of TX Brew & Barbecue and co-host of Boos, Brews & BBQ, knows firsthand. “I’ve eaten a lot of ribs over the years, and I don’t judge every rib by the same standard,” says Sherrell. “Sometimes I want a dry-rubbed rib where the smoke and pork do the work. Sometimes I want ribs tender enough to pull clean off the bone, especially when I’m feeding my family.” With that in mind, Sherrell recommends five restaurant chains for BBQ ribs and cornbread, with each offering its own approach to this delicious combination.
Famous Dave’s
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Famous Dave’s is a barbecue chain with a broad menu of smoked meats, sandwiches and Southern-inspired sides. Its rib offerings include St. Louis-style ribs, while cornbread is available as a side to complete the meal, and it made the list because Sherrell says they take extra steps with the ribs to get it right.”They smoke the St. Louis ribs and then finish them on the grill, so the sauce actually caramelizes onto the meat,” he explains. “That’s a big difference from pouring sauce over the top right before the plate hits the table. I want the glaze to become part of the rib.” He adds, “Then you have the cornbread muffin with honey butter, which gives you that sweet, buttery bite next to the smoked pork. People can argue about sugar in cornbread if they want. I’m still going to eat it.”
Sonny’s BBQ
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Sonny’s BBQ has built its menu around smoked meats and a range of barbecue sauces, with several rib styles to choose from, and Sherrell shares his tips for ordering from the chain. “Sonny’s is one I’d recommend to somebody who wants to taste the rib before committing to sauce,” he explains. “I like that they offer a dry-rubbed option and smoke over oak. That lets you taste the smoke, the pork and the seasoning.” He adds, “You can always add sauce; however, you can’t take it back off. I’d order the St. Louis ribs with cornbread, but you need to specifically order the cornbread because the regular rib plate comes with garlic bread. I like garlic bread, but it’s not getting the job today.”
Dinosaur Bar-B-Que
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Dinosaur Bar-B-Que brings a distinctly regional barbecue menu to its restaurants, with smoked meats at the center. St. Louis-style ribs and cornbread are both available for a traditional barbecue meal. “Dinosaur Bar-B-Que is one I’d recommend for somebody who wants a rib with more going on than sauce,” says Sherrell. “Their St. Louis ribs are dry-rubbed, slow-smoked and lightly glazed. That’s how I like the flavors built. Let the rub and smoke matter before the sauce comes in. I also like that the cornbread is simple and straightforward.” He suggests, “Break off a piece, get a little of the meat juices on it and keep going. Not everything on a barbecue plate needs a topping and three sauces. Sometimes the food is allowed to do its job.”
MISSION BBQ
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MISSION BBQ serves a menu centered on American barbecue, with ribs, brisket, pulled pork and other smoked meats. Its sides include freshly baked cornbread, making it an easy addition to a barbecue plate that Sherrell loves. “MISSION BBQ is the place I’d point somebody toward if they like very tender baby backs,” he says. “I know there are people who will tell you ribs should never be fall-off-the-bone, but my family likes them that way,” Sherrell shares. “We are not sitting at the dinner table with a scorecard. We’re trying to eat dinner. I’d get the freshly baked cornbread with them and keep it simple. Good cornbread should give you something to eat with the ribs and soak up some of those juices. The point is to enjoy the plate, not argue with somebody about how tender your ribs are supposed to be.”
Lucille’s Smokehouse Bar-B-Que
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Lucille’s Smokehouse Bar-B-Que offers a full lineup of barbecue favorites alongside Southern-inspired sides and desserts. The menu includes St. Louis-style ribs and cornbread, with several accompaniments available to round out the meal, and it’s the chain to go to for sweet and smoky barbecue plate, according to Sherrell. “The St. Louis ribs are seasoned, smoked over hickory and finished on the grill with sauce, so you get smoke and caramelization instead of just a pile of sauce,” he says. “The cornbread with apple butter is what makes this one stand out to me. Apple and pork have always made sense together, and the apple butter gives you a different kind of sweetness. The biscuits may get more attention, but I’d still order the cornbread. It deserves a spot on the plate.”
Dining and Cooking