Wildwood Barbeque

225 Park Avenue South at 18th Street
about $40 each for four, with a pitcher of beer, with tip
♥ ♥

Sorry, we’re out of the pork spare ribs.

A long pause from our table and then, what do you mean you’re out of the pork spare ribs? Well, you can try the Memphis-style baby back ribs instead. What time is it? Almost 7:30pm. And you’re out of the ribs already? Seriously?

I wanted to try Wildwood Barbeque because “Big Lou” Elrose of Hill Country was going to be handling the meat. You can say I was very disappointed when the dry-dusted pork spare ribs with Lou’s sugar and spice rub were already out by 7:30pm. Between the four of us, we ended up sharing everything else in the pit barbeque menu. The Texas-smoked brisket, cooked “low and slow”, was pretty good but it was even better with the house sauce. The Carolina pulled pork made my night because of the vinegar sauce that came with it. Both weren’t as moist as I would have liked but delicious enough to enjoy with a side of smoked sausages and a pitcher of local beer. I tried not to eat too much of the corn bread to make room for the meat but I couldn’t help but pick from the cast iron skillet it came in. The mac and cheese was indeed cheesy and it was definitely favored over the baked beans.

The portions looked small though I felt like I had enough by the time the three smores came for dessert. Maybe it was good that I didn’t have a tray of meat in front of me ala Fette Sau or Hill Country because I know I would have stuffed myself silly if that was the case. But not even a month old and they already can’t keep up with the demand? I would have liked the option of saying no instead of being said no to.

Related post/s:
They ran out of beef ribs at Hill Country during my first visit
Dinosaur Bar-B-Que is still up on my list

1 thought on “Wildwood Barbeque”

  • 1
    BrooklynQ on May 8, 2008

    It’s not unusual for a bbq place, a real honest to goodness bbq place to run out of certain items. The ribs take hours to be cooked. If you travel through the South, into the barbecue belt, you’ll find restaurants that open in the morning and close when the food runs out. It’s part of the true barbecue culture.

    I’m sure Wildwood will work out the supply and demand issues as the restaurant matures.

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