Smoke Daddy’s Review of Ronnie Ingle Pit Bar-B-Que
Great atmosphere – hospitality was world-class. Very good brisket, cornbread, sauce, and slaw.
MAIN FARE:
- Brisket – Smoky, tender & good. Nicely done! Ronnie won’t share what is in his rub, but it is a tasty mix.
- Rib – Has good flavor. Nice smoke, with good balance of meat and rub. Mine was slightly above average, but Wooster got the ‘good rib’.
- Sausage – Commercial… Eckrich ‘rope’ sausage. Ronnie claims that the best sausage in the world comes from Snook, TX… but no distributors here, so he can’t guarantee a steady supply, and won’t switch unless he can.
OTHER FARE:
Great atmosphere – hospitality was world-class. Very good brisket, cornbread, sauce, and slaw.
MAIN FARE:
- Brisket – Smoky, tender & good. Nicely done! Ronnie won’t share what is in his rub, but it is a tasty mix.
- Rib – Has good flavor. Nice smoke, with good balance of meat and rub. Mine was slightly above average, but Wooster got the ‘good rib’.
- Sausage – Commercial… Eckrich ‘rope’ sausage. Ronnie claims that the best sausage in the world comes from Snook, TX… but no distributors here, so he can’t guarantee a steady supply, and won’t switch unless he can.
OTHER FARE:
- He tosses some turkey and ham samples on the plate @ N/C
- Beans – Fairly standard version of pintos
- Potato Salad – Standard mustard-based with a creamy texture
- Slaw – [Red wine ] Vinegar-based and sweet. Different and very good.
- Sauce – Brown & tangy, with some spice on the finish. Is good on all the different meats. Very good.
- Sweet cornbread – Moist and gooo-ood.
ATMOSPHERE:
- Great drive up appeal… ranch house.
- Friday is Rib Day!
- Ronnie is behind the counter when we arrive
- Organic growth visible, and … and built by Ronnie
- He tells us that he smoked his first brisket in 1954, and claims it was the first in the county.
- Great pits. Good tour.
- Using "barkless" mesquite… wood seasoned to the point that the bark falls off
