Wow...seems like it's rip on Dickey's day.But I can understand that,because on a whim,and I was in the area at the time(Burnsville),I tried the spare ribs,sauce on the side as usual,and I have to say,I was not impressed.I will agree with many of you that it lacked most of what you want in bbqued ribs.Need I say more? I don't think so,but I want to try that place that was mentioned,called the rack shack.I'll give my two cents worth,post haste.

hi bbq lovers:I went to famous dave's last nitght,for the first time in years;I had a hankering for ribs.wow did those ribs go way down hill!I ordered them naked,cause I dont like any of their sauces.I got home,opened the container,and they looked good.but when i started eating them,I was shocked.They tasted very plain,even with my sauce on them.no smoke flavor at all.needless to say,I wont go back.I thought I'd warn you all so you can spend yer hard earned buks somewhere else.Have a bbq day.

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Famous Dave's Bar-B-Que
2131 Snelling Ave N, Saint Paul, MN 55113

hi Kati... I'm looking to someday start up another MAMALU'S BBQ,with all the original recipes,right here in the twincities.that's so cool that you remember MAMALU'S at such a young age. if I could be fortunate enough to do this,I'd like YOU to be the very first guest.however,there was no such thing as LU LU potatoes at the original MAMALU'S,where i worked.I dont even know what they are...Ü

Yes Tyrus,it makes sense,that in the sense of the equipment you may use,no matter what,is how good the equipment is,and how well you know how to use it.

(This thread was split from: http://chowhound.chow.com/topics/7189... -- The Chowhound Team)

hi tyrus...I am very much interested in getting an electric smoker.I have been doing some research on them,and i like what i see,depending on the price,it may happen.here's the thing about smoke...it all depends on how much smoke flavor you want with your food...really,that's all it is...make sense?...lots of wood,lots of smoke.so in short,smoking food,is smoking food.period.

hi pizza lovers...mmmmmmmm piiiiiiiiiiiizzza....now,i'm dyin for one...I tried punch for the first time,last summer,and was very dissapointed....all i can say is:completely flavorless,and I love thin crust pizza;thats the only kind i will eat.I find it hard to believe that no one here has mentioned CARBONE'S PIZZA.I dont know to many people that dont like carbone's.in my opinion,the sauce is the best tasting sauce i have ever had,and that really makes this pizza stand out.it's not true neapolitan pizza,but it is neapolitan style.if you have never tried it,dont be afraid.i would like to hear any comments from those who have.thanks.

Hi KC:You may be right,but for the most part,Texas is more known for their beef ribs,rather than their pork ribs,and sauces are usually designed around the meat they will be served with.However,there are always exceptions,simply because when it comes to bbq,there are no rules.Here we go again:It's always going to be subjective.Everybody has different tastes,and you are right about Texas for the most part,they do like it hotter down there,and there's nuthin wrong with that.

Thanks for the link,KT...
I certainly would like to check out the next time they have that.

Hey Qfans:I had an urge today to re-try BIG DADDY'S,and HICKORY HUT ribs today,cause it's been several years since.Ok;here's my side by side take:Both were(for the most part,St.Louis style pork ribs).First I tried both ribs naked,then with each of their sauces,and on each others sauce,just to see how they match up,because the sauces were quite different.Hickory hut sauce was to vinegary for my taste,but some people like that,and I think that would be refered as Memphis style,(correct me if I'm wrong).Big Daddy's sauce was to sweet for my taste,then again,some people like that,as well,and that might be considered Texas,or KC style sauce,again;correct me if I'm wrong.Now the main event,the ribs:Big Daddy's ribs had a good trim,good apearance,good bite all the way through,also a good smoke flavor,however,the seasoning lacked,but overall.not a bad rib...Hickory hut,I'm sorry to say lacked everything Big daddy's had.A smaller rib,with a bad trim,(who wants to bite on a load of fat,throughout the whole thing).The apearance didn't even look like bbq'd ribs,kinda light looking,and the flavor was surface only.Sure,fat has a lot to do with flavor,but lets face it.You want meat with your fat.
Big daddy's wins this one.One last comment :This is just My opinion,and as Infamous David once said something to the effect of:"BBQ IS VERY SUBJECTIVE".He's right,and I'm just trying to be fair.
Here's something I think would be cool.Q fans meet at some of these rib joints,and critque the food.It would be a great experience.It's just a thought,be cause there may come a time when I have a chance to open a rib joint,and I'd like nothing better than to have opinions from everybody.
Till next time:HAPPY Q'ing.

David:If anybody is doing the hijacking,it's me.But if it were not for you being here,I probably would not have signed up,so I thank you for that,and now more people who love bbq,knows more about the local bbq scene of the past,and who knows,maybe the future(one could only hope).That was my niece,Jennifer(my sister's daughter)who interviewed you.
I cant remember ever cooking baby backs in St.Paul.But when Bloomington first opened, Luther,and Mamalu worked at "TOO",and they had a rotisseri there,and Luther cooked ribs on that,so thay could keep up,but the quality was terrible,and customers could tell the difference,so I had to do extra duty,by cooking more ribs in St.Paul,and delivering to Bloomington.
Here's another tidbit:Max Mcgee, of Packer fame,backed out,and a guy who owned a trucking company took his place;that was Darell Swanson.
You asked about the fuel:Just your regular kingsford charcoal.We would start by tearing open a couple of 20lb.bags,and light it up with a piece of paper,and let the venting start it going.
Just one more thing,and then I'll stop being so boring... You must have forgotten,but we met a few years back(after my niece interviewed you).I was a truck driver on my way to South Dakota,and I saw you website and mentioned Mamalu's bbq.So naturally I wanted to check it out."American Pastime",in Raymond.I came in and introduced myself and had a tasty lunch;we talked a bit about Mamalu's,and then I was on my way...Maybe it was all that hickory smoke fogged your memory.Ü....Hope to see you againg,and do some qu'n.

I never knew that they used baby backs at Bloomington.I guess they did a few things different then we did at St.Paul.Just St.Louis spare ribs that came from Armour meats.To set the record straight;when the new owners came in,there was a debate about what meat company the ribs came from,so they had samples from five different companies.To make it short,Armour won the contest.My mother=Marion=Mamalu,was the only one who picked it right,and has never handled ribs.Luther was the rib master,and didn't get it right.That was surprising.Also,Luther never had ownership in Mamalu's,he came in with the recipes.One more thing:The pit in St.Paul was really not a smoking pit,but rather a bbq pit.It might have been confusion there,but,the ribs were barbecued,not smoked.
Well,I hope these few facts help with the history of Mamalu's bbq.Till then:KEEP ON QUE'N.

Well...I won't do that again...I think the biggest reason for that is;in my opinion anyway,baby back ribs just dont have as good a flavor as spare ribs,and when I say spare ribs,I'm refering to St.Louis style ribs.Opinions anybody?

Oh man.....David,yer killin me here.Can you imagine how great that would have been?Mamalu's marinade,and cooked on the pit.I'm salivating.
Good thing i'm doin ribs tonight for dinner;I 've had a hankering for some time now.I got some baby backs on sale for cheap,so i had to buy them;and a few weeks ago i had some texas beef ribs i slow roasted in the oven using mamalu's marinade,and it actually turned out pretty good.i"m gonna try it the same way with the baby backs.
I'll post the results later on tonight.till then,happy q'n.

I didn't know they used pork loin there.What did you use for the bbq beef sandwich? In St.Paul,it was bottom round.

Hello again,Jim,andDavid...The bbq pork sandwich at Mamalu's was one of my favorites.
The pork came from the shoulder,and the recipes did not originate in Texas,but rather Arkansas.Thats where Luther came from.

Hey JIm...The best was a place back in the early 70's in St.Paul,called "MAMA LU'S BBQ".

hey alpa.....the MARKET BBQ has it's loyal following,but lets face it;it aint that good...ribs are dry and tasteless,but if thats what ya like,go 4 it.... I havent been there in years,but i understand it hasnt changed at all.

I'm getting hungry for some ribs,with all this talk of rib joints.to bad there are no decent places for ribs in the tc area;well,not anymore.if i only had the money,i'd reopen the best rib joint the twin cities ever had.
anybody hungry?