Smoke is mysterious, fire is uncertain, and pit men are expensive. So the mystery, uncertainty, and expense of taking the chance to make great barbecue is being replaced by the quantifiable methods of always making pretty good 'cue.

— Jim Shahin

Austin Chronicle

Smoke Daddy's Review of Ronnies Ribs


MAIN FAREAnother shot of the sampler

  • Spare Rib - Good.  Chunky bits come off together.  These are big ribs, and are not fully rendered on the meaty ends.
  • Brisket - Nice thick slices.  Good spice in the rub. Meat is tender any juicy, although a little "pot-roasty" due to being held warm.  Best sliced brisket we have found in Richmond.
  • Pulled Pork - North Carolina style. Served with a generous amount of dip.  The meat seems to need the dip, as I find some pieces seem a bit dry (even when wet).
  • All of the meats were pretty good... and I think they are all brined due to the penetration of flavors into the meat. (edit: More likely they were warmed, cooled, and re-heated.  With condensation on the meat when cooling, the salt-based rub penetrates much like a brine solution.)


  • Wings - Although not rated, the wings are outstanding. Get these!
  • Cole Slaw - Creamy, but has lost its crunch by the time we arrive around 2pm.
  • Beans - A doctored canned product.
  • Potato Salad - Good, but not extraordinary.


  • 10 x 10 pop-up canopy for the pitmaster and VIPs.  Ronnie is a nice fellow, and we talk a bit both before and duringRonnie and his pit our meal.
  • A concession trailer is setup for order taking. This is obviously a carry-out place, and some people eat in their cars.  However, there are a couple of tables with chairs setup for customers alongside the concession trailer.  It is hot and sunny out here today!
  • Using a Southern Yankee rotisserie pit in an empty parking lot next to the lawn mower shop.
  • Ronnie was the subject of a "Best Thing I Ever Ate" segment on Food Network, and says he was unprepared for the immediate jump in business that followed.

Ronnie's Ribs, Wings, & Other Things on Urbanspoon

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