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.
Located in Tampa on West Kennedy near the Fox 13 studios, Jimbo's is a barbecue location. It's not some fancy upscale foo foo restaurant masquerading as a wannabe bbq joint. It's the real deal. After 33 years in Tampa, Jimbo's is still going strong. The atmosphere is casual. The tables and chairs are rustic. Even the exterior is painted a plain, flat, brown color. There's no stucco or fancy brick work at Jimbo's. It's a "bbq joint" - plain and simple. 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.
2 comments:
I really liked the pickle and pepper bar, the hush puppies and the fact I could ask the server about Jimbo's Green Beans and he could tell me they were fresh and how they were cooked.
I was just about to ask about those plates of pickles and peppers, I thought that was a great touch. They look home made too.
I'll have to tell my buddy Carson about this place, he lives in Wesley Chapel but works in Tampa.
Post a Comment