Rib City Grill

Elite '08

67

191

Doug Y.

Denver, CO

Well I smelled their smoke before I ever tasted their food. I stumbled into Billy D's Coffee joint a door or two down in a groggy stupor and as I came out sufficiently caffeinated I caught the smell of fire and meat. The barista at Billy's gave me the low down on area food and said the rib joint was just okay. He was right. If you call yourself Rib City and pride your Q, than the bone better be first and foremost. Not a bad 'mosphere for Q a little bit trendy but not unpleasantly so.The menu talks of the attributes of good smoke but I don't think they really walk the walk. To me spare ribs are BBQ. Baby backs are okay but tend to be too fatty. I wasn't too hungry and went with the riblets. They came out looking a lot like the meat from a McRib sandwich that Mc D's used to sell. Luckily they tasted better than that. For being smoked with a sauce instead of a rub you would expect there to be a lot of carmelization. There wasn't. They use oak for fuel (too mild?). Sides were pretty good but standard stuff. The sauces were okay. They have a sweet, a savory, and a mustard sauce on the table but the best was the spicy that you have to ask for. Place was packed at lunch and the servers are young and polite. I give the joint and staff a solid three but the menu a 2.5.

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Elite '08

18

87

Becky S.

Golden, CO

Rib City's specialty is ribs... but when I got mine they were fatty and unappetizing.  In fact, the only good meal I've had there was my popcorn shrimp salad, and I'm sure the popcorn shrimp weren't homemade.  Pretty sad when a restaurant's best meal comes from a freezer.   The upside is 25cent drafts on Wednesdays... the downside to that is it's only Budweiser or Coors Light.

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