The grill masters at BurgerQue flip hand-formed beef patties onto freshly baked buns, filling each Burger Bag with four of these epic, juicy creations. Family-size orders of coleslaw and homemade potato chips accompany the quadrangle of tasty hamburgers. Though not included with this Groupon, hamburgers may be built to include extra toppings for an additional cost, such as cheese ($0.25+), a slathering of chili ($0.50+), mushrooms ($0.50+), and bacon ($1+), though they cannot be topped with search-warrant requests to happily surprise one's favorite judge.
When a restaurant's award tally ticks close to 100, there's no need to change the menu. That's the philosophy at work at Michelbob's Championship Ribs, where co-owners Lou Bavaro and Bob Mattson have been serving baby back ribs imported from Denmark and slathered in award-winning original-recipe barbecue sauce since 1979. All of their meats?which also include barbecue chicken, pork, and beef?are slow-smoked to a tender perfection each day and served alongside sides such as baked beans, cole slaw, and onion rings, which are all also made fresh daily. Most recently, their victuals won the Naples Daily News award for Best Food in Southwest Florida. They also ship their sauce and ribs anywhere in the United States via overnight air shipping, catering to the legions of fans and long-haul bike messengers who crave their delectable barbecue brand.
In 1984, Steve Birger needed a name for his new barbecue restaurant when suddenly he found inspiration from a Jim Belushi skit on Saturday Night Live. Although he’s no “Rappin’ Jimmy B,” Stevie B similarly hails from Chicago and infuses Windy City influences into his Southern-style barbecue. At his Weston restaurant—under new management—chefs bake ribs before searing them on a charbroil grill, and shred barbecued beef brisket that can fill a Philly sandwich, moonlight as a delicious toupee, or star on a dinner plate alongside baked potatoes and onion rings. Shoestring fries, creamy coleslaw, and other sides round out each meal.
Jimmy Jax sports saucy and savory lunch and dinner menus that boast a boney bounty of baby-back ribs from the award-winning ribsperts at Michelbob’s ($9.99 half rack, $14.99 full rack), alongside other sauceable, sliceable palate pleasers. Chomp down on a Chicago-style thin-crust or new deep dish pizza loaded with cheeses imported from Italy and Wisconsin ($7.99–$14.99 for thin-crust or $10.99–$18.99 for deep dish) and covered with your choice of tasty toppings ($1.49 each), ranging from Italian sausage and Genoa salami to ethnically ambiguous tomatoes, green peppers, and anchovies. Lunch and dinner plates include comforting mouthfuls of smoked barbecue pulled pork ($7.99) and melt-iculously viscid five-cheese macaroni ($7.99 dinner), and suppertime combos ($11.99) pair the restaurant's signature rib-sticking rib racks with one of six other signature tastes (served with a garlic knot and choice of three sides).
Moby Rick Baum and Nathan Baum—the father-son duo behind Moby Rick's Bar-B-Q—strum up a menu of sauce-laden ribs, chicken tenders, wings, and burgers in a rock 'n' roll themed establishment. Patrons can order wings slathered in one of nine sauces ($8 for 10) or combine dressings for an extra burst of flavor that captivates taste buds with spicy aromas and rousing motivational speeches. Entrees such as the hickory-smoked spare ribs ($11 for a half rack; $18 for a full rack) and hand-breaded chicken tenders ($9) snuggle up to texas garlic toast and a choice of two sides, including corn on the cob and baked potatoes. Chefs assemble the gigantic Superman Bar-B-Q burger from a 1-pound beef patty crowned with pulled baby-back-rib meat, bacon, and enough barbecue sauce to plaster napkins with a kryptonite restraining order ($14).
The menu at Scruby's BBQ is authentic Southern through and through, but the ribs have an unexpected source: Denmark. The country's pork is widely held to be some of the highest quality in the world, and Scruby's pitmasters find that it's their best bet for optimal age, weight, and meat content. The chosen ribs make their way to an open brick pit along with dry-rubbed chicken, brisket, turkey, beef, and, of course, more pork, where they slowly drink in the smoke of black jack oak.
Once they're fall-off-the-bone tender, the ribs are slathered with home-made sauce?deemed good enough to "eat it on crackers" in a 2011 SunSentinel review?and char-grilled until they acquire a sweet, caramelized crust. Then it's time to slap them on a plate and surround them with any of a dozen sides, all made from scratch or nostalgic helpings of macaroni and cheese. Desserts are made in-house, too, including peanut-butter pie and fruit-filled banana-split cake.