The smokey tri-tip tastes way too salty since it’s swimming in their signature tangy BBQ sauce (maybe I should’ve gotten the sauce on the side?). As far as texture goes, it’s a bit dry despite them being sliced so thinly.
How was it? Pleasantly smokey and decadently rich. I can’t say that it’s dry, but it ain’t succulent or juicy either as you can tell from the picture. It would also be nice if the sauce that’s slathered on is coating the ribs more evenly too, but can we really complain with this nice low price of let’s say…$6 per rib?
If you haven’t been to Grand Ole BBQ y Asado, you haven’t experienced real bbq in SD. The bbq at Phil’s is very pedestrian, in my view. Not worth the lines. Not even close. Completely agree with RD on this. The only other local option, IMO, is Coops.
Haven’t been to Majordomo yet though it’s on an ever growing list of places in LA to visit. Those pictures of the beef ribs there posted by @PorkyBelly, @Chowseeker1999 and others look pretty amazing though.
I’m an American BBQ novice, that’s why I’m curious about what the veterans think of Majordomo ribs since they’re immensely tender and succulent. If there are even better smoked ribs (not necessarily the taste) , then I’m game!
I love the beef ribs at Phils, the Toro and burger aren’t bad either. I don’t think they use liquid smoke, but they do finish over wood to get some good flavor. Grand Ol BBQ is still my favorite for proper bbq, but it is always such a PITA to deal with.
I believe the original Grand Ole BBQ in North Park is still shut down, but the one out in Flinn Springs is going strong. I was out there just last week. I had the brisket–it was nice having it at lunch time, but it didn’t seem quite as smokey as I remembered it. No tri-tip at new digs, but a full bar and room for live music. I will probably make the drive again, but I’m still hoping for the NP location to reopen.