A half slab at this Cedars barbecue joint, open since 1995, means seven baby back ribs kissed with smoke, spiced with pepper and just-right tender: The meat doesn’t fall off the bone, but pulls off with the gentlest of tugs. Baby Back Shak has discontinued its former practice of offering a link of boudin as a side dish, but the excellent beans, kicked up with some ground beef, more than make up for it. (And you can still order boudin by the link.)
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Tuesday, November 12, 2013 at 11:30 a.m. by Scott Reitz
In honor of Sunday's sold-out Meat Fight, we're celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh. Trying to compare two bar...
I have tried to get to Baby Back Shak so many times. It keeps eccentric hours for someone who lives far away, and I've just never managed to sort it out. The other day though, I found myself in southern Dallas with an hour to kill, ...