They have quite the buzz these past few months which started with a Eater article.
Hours are 12-1400, Saturdays and Sundays only. It’s best to come at Noon. It will likely run out before 1400. Location is on 1st and Westmoreland, in front of a apartment building on a quiet street.
The Pork Ribs.
Not as tender as I would like it, and not much smoke. The sauce is on the sweet side, I prefer the “mixed” sauce you get at South Central BBQ joints. If this is how the pork ribs are normally I would probably pass on them.
The bark/crust has so much flavor, very tasty. Salt, pepper, and onion. The fat flavored the meat and kept it juicy. A little smoke flavor. Would probably like it a little more tender. Also enjoyed the silver skin. This was a win for me.
The Pork Belly. Wow. This was the best cut today. Try some slices without the sauce.
Really good. A must get.
Would return. Ragtop also does unique cuts like beef cheeks when available. I got a feeling this is where they can excel or what makes them unique as evident with that pork belly.