| Four great venues cooking ribs exactly as the food gods intended |  |
  | Smokin Pug The lowdown: Californian expats Dany and Dana Garber are the barbecue champs behind this always bustling restaurant and bar on Surawong Road. Following the successful template established at their previous Smokin' Pug in Chengdu, China, they adhere to ‘low-and-slow’ smoking techniques to thoroughly delicious effect. Smoking talk: Dry rubbed with the Pug’s secret seasonings, and smoked for six to eight hours, Smokin' Pug’s ribs are some of the finest in town – tender enough to cut with a butter knife, and easy to pull apart. Dany and Dana brine their meats before smoking for extra flavour, and constantly tweak their recipes in the pursuit of barbecue perfection. Their homemade sauces are divine. The venue: Small, rustic and delightfully down-to-earth, Smokin' Pug has a lively atmosphere and is packed every night. Book in advance to secure a table. What to order: Baby back pork ribs (B775+ for full rack; B575 for half rack); Beef brisket sandwich B495+. Smoked for eight hours); and Pulled pork sandwich (B350+). 88 Surawong Road (Next to the Tawana Hotel). Tel: 083 029 7598 www.facebook.com/smokinpug |
| Roadhouse Barbecue The lowdown: Roadhouse Barbecue has been serving authentic stateside flavours for over seven years now. Chef and owner Dana Edward Caron, a Portland, Maine, native, is truly passionate about his craft, and his barbecued meats are scrumptious. |  |
 | Smoking talk: Prior to smoking, ribs are rubbed with a blend of nine different spices. Six hours later they’re then smoked over mesquite wood for four hours so that the meat is tender and chock full of flavour. Beef brisket is smoked for 12 hours over hickory wood, and salmon over applewood. Pulled pork is smoked for six hours over mesquite wood, and is rubbed twice with a honey-mustard glaze to keep it deliciously juicy. Dana’s homemade barbecue sauce is made with 23 ingredients, and pairs brilliantly with the meat. |
The venue: Set over three floors, Roadhouse sets the perfect stateside-style atmosphere thanks to a rustic blend of wooden fixtures and furnishings and the requisite Americana. A plethora of bar games (think pool, darts, and Shuffleboard) on the third floor, as well as screens showing sports, ensures there’s always a buzz.
What to order: Full rack of BBQ baby back pork ribs (B725++ for full rack; B499++ for half rack), the Chipotle pulled pork sandwich (B300++); and the Beef brisket sandwich (B365++).
942/1 Rama IV Rd., Surawongse Rd. Tel: 02 236 8010 www.roadhousebarbecue.com
What to order: Full rack of BBQ baby back pork ribs (B725++ for full rack; B499++ for half rack), the Chipotle pulled pork sandwich (B300++); and the Beef brisket sandwich (B365++).
942/1 Rama IV Rd., Surawongse Rd. Tel: 02 236 8010 www.roadhousebarbecue.com
| Great American Rib The lowdown: Since opening in 2004 on Sukhumvit 36, GAR has bowled over diners of all nationalities with its classic barbecue American fare. It recently opened a second branch in Central Embassy, where it continues to win more fans. Smoking talk: Ribs are smoked for four to six hours over hickory wood and are served St. Louis style, meaning the cartilage at the end of each rack is chopped off resulting in more uniform ribs. All ribs are marinated overnight with a secret dry rub and homemade sauce. Finished on the grill, the ribs have a viscous and delicious caramelized crust (known in the trade as ‘bark’). The venues: The branch on Soi 36 offers indoor and outdoor seating and family-oriented picnic-style dining. The venue in Central Embassy has been designed to an industrial concept, so it’s modern and trendy, but still homely enough to allow you to eat with your hands. |   |
 |  What to order: Smoked ribs (B775++ for full rack; B495++ for half rack); Texas Smoked prime rib beef bones (B935++ for full rack; B495++ for half rack); and Carolina style pulled pork shoulder (B325++). Sukhumvit 36 or Central Embassy Tel: 02 160 5705 www.greatrib.com |
Trader Vicís
The lowdown: Trader Vic’s restaurant at the Anantara Bangkok Riverside Resort & Spa has been wowing Bangkok diners with its French-inspired Pacific Rim cuisine for over 19 years. While not strictly a barbecue restaurant, it is home to Bangkok’s only giant wood-fired Chinese oven, which Chef de Cuisine Thanavoot Srilardlao puts to good use creating some delicious pork ribs.
The lowdown: Trader Vic’s restaurant at the Anantara Bangkok Riverside Resort & Spa has been wowing Bangkok diners with its French-inspired Pacific Rim cuisine for over 19 years. While not strictly a barbecue restaurant, it is home to Bangkok’s only giant wood-fired Chinese oven, which Chef de Cuisine Thanavoot Srilardlao puts to good use creating some delicious pork ribs.
Smoking talk: Signature spare ribs are marinated for 24 hours with herbs before being smoked over camphor laurel woods for two to three hours, or until the meat is tender. Before being served, the ribs are grilled on charcoal, drizzled in BBQ sauce, and sprinkled with white sesame.
The venue: Trader Vic's blend of Polynesian furnishings with Pacific accents (tribal masks, tiki carvings, tapa cloth, and hand-hewn canoes) creates the perfect atmosphere for some culinary exploration.
What to order: Signature Pork spare rib (B880 for full rack; B440 for half rack), and Roasted Prime rib (available as part of the restaurant’s popular Mai Tai Sunday brunch).
Anantara Bangkok Riverside Resort & Spa. 257/1-3 Charoennakorn Rd.
Tel: 02 476 0022 ext. 1416 www.bangkok-riverside.anantara.com
The venue: Trader Vic's blend of Polynesian furnishings with Pacific accents (tribal masks, tiki carvings, tapa cloth, and hand-hewn canoes) creates the perfect atmosphere for some culinary exploration.
What to order: Signature Pork spare rib (B880 for full rack; B440 for half rack), and Roasted Prime rib (available as part of the restaurant’s popular Mai Tai Sunday brunch).
Anantara Bangkok Riverside Resort & Spa. 257/1-3 Charoennakorn Rd.
Tel: 02 476 0022 ext. 1416 www.bangkok-riverside.anantara.com
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