2511 Main St.
Union Gap,WA 98903
509-453-7427 (RIBS)
Union Gap,WA 98903
509-453-7427 (RIBS)
Sun. - Sat., 11 a.m.-8 p.m.
“Harrison poured the coffee, then furnished beefsteak, spare-ribs, home-made sausages, corn-pone, biscuits, winter-stored vegetables — one after the other, with encores, and in generous quantity – and kept a sharp lookout, as commanded and saying nothing, and moving constantly and with his best briskness, for this devourer was more than a mere man, he was a mill.”
Mark Twain in Which Was It?
When it comes to barbequing pork, Southerners - Texans being no exception - brag that they have use for all parts of the hog except the squeal. Let's see what these boys have to say about pig on a stick and brisket.
Juan Carlos ordered the brisket ($10.95). His thoughts: The meat needed more seasoning. The meal comes with a bunch of fries and a chunk of corn. I combined the sweet BBQ sauce and the spicy BBQ sauce and dipped the meat in it. It was good! If you don't like heat, avoid the Habanero BBQ sauce!!! I found out the hard way!
Guillermo ordered the Baby Back Ribs ($12.95). His report: The ribs tasted better when they have the Rib Shack BBQ Sauce on them. Very smoky. You get about 4 ribs in your order. You also get a side of hand-cut fries. Good portions. In my opinion, I prefer Rib Shack fries over McDonald's or Burger King's. My side order of Mac & Cheese was very cheesy and had bacon bits. I was satisfied.
I ordered the St. Louis-style Ribs ($11.95). The rib was crusty, which is called the bark. The is the only time a pig should have a bark! Its texture was like crispy, crunchy chicken skin. And, under the bark was tender meat. It was good, but it was missing something, that extra special something that would've made them from hog heaven.
Guillermo ordered the Baby Back Ribs ($12.95). His report: The ribs tasted better when they have the Rib Shack BBQ Sauce on them. Very smoky. You get about 4 ribs in your order. You also get a side of hand-cut fries. Good portions. In my opinion, I prefer Rib Shack fries over McDonald's or Burger King's. My side order of Mac & Cheese was very cheesy and had bacon bits. I was satisfied.
I ordered the St. Louis-style Ribs ($11.95). The rib was crusty, which is called the bark. The is the only time a pig should have a bark! Its texture was like crispy, crunchy chicken skin. And, under the bark was tender meat. It was good, but it was missing something, that extra special something that would've made them from hog heaven.
