Phil's Barbeque best butts in bama
Who? My wife and myself
When: 5-2-2010 at 11:00 am
Where? Phil's Barbeque, 534 S Randolph Ave, Eufaula, AL 36027
What did I have? Chopped pork Platter, with bread, fried okra, and coleslaw, and my wife had the shredded pork sandwich.
Why? We decided to make a day trip to Eufaula and we got hungry after checking out all of the historic homes. We went looking for a local restaurant that was still serving breakfast. After much searching we gave up on breakfast and decided on lunch. After seeing many signs for Phil's "Best Butts in Bama" we stopped in. When we parked and smelled the flavorful smoke coming from Phil's we forgot breakfast completely. The food was excellent! Everything was made to order, the pork had been cooking for hours. The meat was tender juicy and had a great smoke ring. My wife who did not like coleslaw before tried theirs and now orders it every time we go to a BBQ joint. The meat is served without sauce and they have several homemade sauces to choose from, pick whichever you like and add as much as you want. If you are in Eufaula when they are open this is a place you must try.
What would I change? Their sweet tea was a little too sweet for me, though some like it that way. I chose to go half sweet and half un-sweet.
Would I eat there again? Yes, the food was great.
On a scale of 1-10 I would rate this establishment a 8.
Recipe: Rib Rub
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
2 tsp brown sugar
1 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
This is enough to make one rack of ribs. Just mix these ingredients and apply liberally to your ribs. Be sure to remove the membrane off of the inside of the ribs, or it won't get good flavor. It might seem like a lot of pepper in comparison to the other ingredients, but it has the perfect level of spice. It has a mild burn on your lips, sweet in your mouth and a light heat in the after taste. This is enough for a rack of ribs, but I have a pint jar mixed up and use it on all types of meat. To make great ribs apply the rub, wrap in foil and place in the fridge for at least 4 hours and up to 24, take the meat out of the fridge when you start your coals and let it come up to room temp. Then cook over indirect heat for 4-8 hours at 180-225 degrees. If you like bbq sauce on your ribs just before they are done take the ribs off and build up your fire. Then place the ribs directly over the fire and apply the sauce, turning it every minute and layering the sauce until it has the desired level. For more info on bbqing and ribs check out http://doubledanger.com/perfect-bbq-tips/perfect-bbq-tips-the-perfect-fire and http://doubledanger.com/pictures/perfect-bbq-tips-how-to-smoke-pork-ribs
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
2 tsp brown sugar
1 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
This is enough to make one rack of ribs. Just mix these ingredients and apply liberally to your ribs. Be sure to remove the membrane off of the inside of the ribs, or it won't get good flavor. It might seem like a lot of pepper in comparison to the other ingredients, but it has the perfect level of spice. It has a mild burn on your lips, sweet in your mouth and a light heat in the after taste. This is enough for a rack of ribs, but I have a pint jar mixed up and use it on all types of meat. To make great ribs apply the rub, wrap in foil and place in the fridge for at least 4 hours and up to 24, take the meat out of the fridge when you start your coals and let it come up to room temp. Then cook over indirect heat for 4-8 hours at 180-225 degrees. If you like bbq sauce on your ribs just before they are done take the ribs off and build up your fire. Then place the ribs directly over the fire and apply the sauce, turning it every minute and layering the sauce until it has the desired level. For more info on bbqing and ribs check out http://doubledanger.com/perfect-bbq-tips/perfect-bbq-tips-the-perfect-fire and http://doubledanger.com/pictures/perfect-bbq-tips-how-to-smoke-pork-ribs
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