Jimbo's Pit Bar B Q.I've lived in Tampa for three years. During that time I've been searching for "real" bbq ribs with little luck. Linda and I finally found them Saturday at
Lots of restaurants serve bbq pork ribs, but many are overcooked, over tender, and candied. Jimbo's ribs are just the way I like them. They still taste like pork and the meat doesn't fall off the bone. It tears off and leaves bite marks.
The smoker is located out back and they cook with real wood. I think it's an Oyler, but I haven't been able to verify that for sure. I know Jimbo's in Lakeland definitely uses an Oyler Pit manufactured by J & R Manufacturing. If you're not familar with an Oyler Pit here's a quick run down. The pit is wood fired, NSF and UL listed.
Linda had the chopped pork sandwich and I had the combo platter with pork ribs and sliced beef. The sauce is served warm. I hadn't seen that before, but I liked it.
Both pork entrees were very good. The sliced beef, made from Beef Round according to the menu, wasn't the brisket I had expected and it needed a little more sauce than I usually like, but I enjoyed trying something different.