Big Roddy’s Ripping Rib Shack | The Gourmand & Gourmet

Big Roddy’s Ripping Rib Shack

It’s got hot sauce in its bag (swag) and it’s about to hit Fish Lane harder like a tonne of slow cooked bricks. Yes, Big Roddy’s Ripping Rib Shack is set to open its doors any day now (so you can stop licking the windows). Grab yo’ bibs and prepare to get your hands dirty because when it comes Brisbane’s tastiest slow cooked American eats, this is one venue you’re going to want all up in your grill. The food baby of BFF’s (barbecue friends forever) Rod Saba and David Kempnich, Big Roddy’s Ripping Rib Shack kicked off as a humble market stall haunting the likes of West End’s Boundary Street Markets and King George Square. Armed with a killer, secret barbecue recipe and fuelled entirely by meat sweats this plucky local duo has been delivering a double helping of slow cooked American style ribs to a hungry public and now they’re ready to take their business to the next level with a permanent location opening in Fish Lane later this February. With a fully loaded menu packed with heart stopping favourites like macaroni and cheese stuffed jalapenos, pulled beef chilli fries and the diabolically indulgent, slow cooked ribwich it’s looks like Santa finally got our wish list! And did we mention the sauces? With an astonishing 14 varieties to choose from including their aptly named Big Roddy’s MAX power BBQ sauce (kinda like the hair dryer) you’ll keep on coming back to take each one for a spin. But if it’s ribs that you came for, then you’re in luck because they’ve got two delicious varieties to choose from including tender smoky pork ribs and some seriously indulgent beef ribs available by the half rack or full rack. It’s got the ribs, it’s got the sauce it’s got all the alliteration, the only thing Big Roddy’s Ripping Rib Shack needs now, is you. Hey baby, how about a little Netflix and grill? Words by Rachel Murphy.