Real ribs when prepared in the south have the membrane underneath removed as well as the tuffer meat above the joint, neither of which were done at Virgil's. In competition this would have cost valuable points. The meat was tender enough...the dry rub was fine...maybe a touch over powering...not allowing the flavor of the pork and the woods it was cooked over to fully come through.... the sauce on the table was good...it went well with the rub...I liked the spicy sauce best. The biscuits and gravy were to die for! I've always stayed away from sawmill gravy north of the Mason Dixon Line but I've gotta hand it to Virgil's for serving up some of the finest tasting white gravy I've ever had. When I come again to NYC I'll go back and try something other than the ribs.\r
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