Miami's Best Ribs: From Downtown to the Strip Club

Categories: Best of Miami

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Image courtesy Foodspotting.com
2. Baby Back Ribs and Sparky's Roadside Barbecue
Since opening in 2011 Sparky's, owned and operated by Hans Seitz and Kevin Kehoe, has become a southern barbecue oasis in the middle of lawyer-and-banker-filled downtown Miami. Ribs here are smoked with apple and hickory wood and come with two sides. We suggest the stewed collard greens and macaroni and cheese.

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Image courtesy Thrillist
1. Baby Back Ribs at Ribs-2-Go
Grillmaster Mark Wilson came to South Florida via Compton in 2006. In 2009 he was transferred to Miami, where he began selling barbecue to his Liberty City flock. You can usually find him in the Midtown area with a white Ford E-Class toting a nondescript black mesh cage emitting clouds of smoke. Gibson coats his ribs with a secret rub before slow cooking them. Get them with his special vinegar-and-mustard golden sauce. Be prompt though, he sells out quickly.

For more follow Zach on Twitter @ZachIsWeird.

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5 comments
cms3642
cms3642

They obviously didn't try the babybacks at Loggerhead.  But, then, I haven't tried the Club Lexx...yet.

TK Small
TK Small

What pork ribs in miami??? being born and raised in "the south" ive had ribs all over and sorry but shorty's doesnt qualify havent tried the others but would love for someone to do a cuban style smoked pork rib.

Joshua Greg Osorio
Joshua Greg Osorio

shortys isn't even real bbq they just grill. shortys is the worst garbage I ever ate. real q has 2 cool for hours and hours. u have ppl on here from ny an la makin q ha ha thats cute. whoever wrote this obviously doesn't know dick about q.

Rob Arcelo
Rob Arcelo

Ribs at club lexxx parking lot are fiiire!

jgcamp99
jgcamp99

RE: Shorty's, although the concept of warmed bbq sauce is novel. I suggest the sweet KC style bbq sauce. The house sauce is just nasty and you wind up ruining the meat/food with it. The secret ingredient is liquid smoke, a product that came out in the 70's and was supposed to give non-smoked foods a psuedo smoked flavoring.

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