Ribs & BBQ & Such

Last weekend, Mike and I went to Sonny Bryan's Smokehouse for lunch. There are two locations here in Utah, although it is a Texas-based company.

It's a fast-food sort of place where you order right when you walk in the door. One thing I really liked was that the main menu had stars next to every item that contained gluten. We went while they were fairly slow, but the guy who took our order was great about taking down that we didn't want any rolls, as well as making sure that Mike's macaroni and cheese was separate from everything else.

We split a 3/4 pound plate of pulled pork, pulled beef, and jalapeno sausage. It was just the right amount of food for two. The plate also came with two sides, so I had coleslaw and Mike had macaroni and cheese. All their barbecue sauces are gluten-free too. The pork was definitely better than the beef, but the jalapeno sausage was also excellent. The  coleslaw was so-so. While I know I can make better BBQ at home, it's nice to have an option to eat it out on the town every now and then, and we're looking forward to eating there again.

The worst part of the whole thing was that I was planning on making ribs and macaroni and cheese that very night. I'm pretty sure Mike wouldn't have minded eating the same thing two meals in a row - especially when it involved macaroni and cheese - but I decided to put it off until the next night.

And it was a good thing, too. I made this recipe for the ribs, more or less (less hot sauce, water to make up the difference), and my macaroni and cheese recipe, which was premade in the freezer. While I'm always disappointed about how hard ribs are to eat, these were tender, juicy, and pretty flavorful. Worth the seven-hour wait, and definitely a good option for later on.