Not since Adam has there been a more buzz about a rib! You will find estaurants, festivals, cookbooks, magazine articles, food critics, chefs – you name it – all dedicated to the barbequed rib.

Fun Facts
No one is sure where the term barbecue originated. However, the conventional wisdom is that upon landing in the Caribbean, the Spanish used the word barbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform.

Moreover, barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tennessee; North Carolina; Kansas City; and Texas.

In order to be called “baby back ribs”, the rack needs to be smaller than a pound and a half.

Pigs have 14 rib bones. There are four standard cuts: spareribs, St. Louis-style spare ribs, rib tips and baby backs.

 

Delicious Facts
Today we pay homage to one of our favorite pork products as we celebrate National Baby Back Rib Day! And Marion County has three delicious options when it comes to enjoying one of our favorite cuts of pig.

 

 

Baby B’s BBQ
Dine in or carry out at Baby B’s BBQ,  housed within Crystal’s Custom Creations in downtown Mannington. The ribs are smoked in an outdoor smoker using hickory wood and brushed with their homemade sauce.

In addition to a whole and half rack, Baby B’s also serves a meal that includes a fourth of a rack of ribs with two sides. You have your choice of macaroni & cheese, baked beans, potato salad, coleslaw, fries and onion rings.

 

 

Bellview BBQ Pit
Located within the Bellview Mini Mart, this barbeque pit serves both full and half racks. The ribs get slathered with a homemade dry rub then smoked using West Virginia hardwoods such as red oak, maple, and apple. Bellview BBQ Pit brushes the ribs with a Kansas City-style private label sauce.

You can also get a rib plate which includes a half rack of ribs and two sides. Some of their well-liked sides include coleslaw, potato salad, baked beans, and fries.

They only smoke a limited amount of ribs weekly on Thursday, Friday and Saturday so when they’re gone, they’re gone.

 

 

Dickey’s Barbecue Pit
Technically Dickey’s serve St. Louis-style ribs, but they are still worth celebrating. The ribs cook for three hours in a 225⁰ smoker until they are fall-off-the-bone tender. They use a signature sweet sauce to coat the ribs.

Customers can order a full or half rack or a rib plate. The rib plate includes sides. Some of their most popular sides include baked beans, coleslaw, macaroni & cheese or baked potato casserole.

When you want something that combines spices, seductive smoke the tang of a sweet-tart-spicy-hot sauce with meaty pork flavor, plant yourself in front of a plate of baby back ribs.

 

Who serves your favorite baby backs?