Brian Reinhart
Audio By Carbonatix
Keep Dallas Observer Free
We’re aiming to raise $10,000 by April 26. Your support ensures Dallas Observer can continue watching out for you and our community. No paywall. Always accessible. Daily online and weekly in print.
Leading up to this month’s Best of Dallas® 2017 issue, we’re sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.
Dallas has a lot of good beef ribs. Cattleack BBQ does a pastrami beef rib every so often; Pecan Lodge’s is a perennial stunner. But the Big Rib at Smoke doesn’t suffer for being served at a fancier establishment, and it’s just as good despite coming with a real plate instead of butcher paper. It’s a behemoth, for sure – enough to feed two people – and comes with a fantastic, herbacious green chimichurri sauce with enough heat and acid to help undercut the fabulous fatty richness of the meat. Underneath, there’s a blend of hominy and cheddar that brings the whole thing home.
Smoke’s Plano location closed this summer, and we saw some snark online about how Smoke is too frou-frou to last as a barbecue institution. We hope that’s not the case: Smoke does great work, and the Big Rib, which is available in limited quantities each day, is well worth the asking price.
