But this is not Snead’s Pickle Barn, is it?
The burnt ends were spectacularly smoked, but fairly gray from being kept warm throughout the day. By taste, the ends (or “Brownies” as Snead calls ‘em) were an utter disappointment. Oddly, the smoke taste didn’t come through much and there was not so much as a hint of savory rub. A lot of joints brag about how their meat is so good it doesn’t need rub or sauce. Such is not the case at Snead’s.
The St. Louis ribs, as well, were among the most beautiful I’ve
ever seen. The smoke ring penetrated the
rib as much as 3/8 of an inch (I measured).
With the mildest resistance, the rib meat pulled clean off the
bone. If appearance and tenderness alone
mattered, these porksicles would win the Royal.
But then there’s that taste problem.
The ribs tasted like bland pulled pork.
Again, no rub to be found, but even the classic rib meat unctuousness was
missing in action.
My professional assessment (based on my
scoring standards):
Burnt
Ends... Taste: 7 Tenderness:
8 Appearance: 8 = Overall: 7.6
Ribs...
Taste: 6 Tenderness: 9 Appearance: 9 = Overall: 7.8
I should also mention that the appetizer order of fried okra
ran $3.50 for about one cup measure of okra.
Again, a lousy value.
Snead’s
boasts a 50+ year legacy in southeastern KC.
I swear, I don’t know how there survived 50 days based on what I was
served.
Maybe a charitable reviewer would donate a couple stars to
Snead’s.
That would be a gift. I’m calling it like I see it – ONE piggie.
