A Famous Dave’s rib is better from the start. Dave understands you can't wind up with the best-tasting barbequed ribs if you don't start with the best quality raw product—the St. Louis sparerib. Unlike cheaper quality cuts of ribs you find in most places, this rib is the best available. First, the less-than-tender piece of meat on the underside of the rib, called the skirt, is trimmed away. And second, Dave insists on a slab of ribs of more than 2-1/2 pounds rather than the commonly used 1-3/4 pounders. This large slab of ribs has gained Famous Dave's the national distinction of being the "!" Dave's unusual attention to details is legendary in the meat industry. As one story goes, late one Sunday night, with his car filled with boxes of ribs that did not meet his strict specs, Dave drove all the way to Chicago so he could personally return them to the supplier first thing Monday morning. All meat suppliers are personally trained by Dave, even the butchers on their cutting lines. It costs a bit more for this level of quality, but take one look, and especially one bite, and you'll taste the difference of a Famous Dave's rib.
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At Joe's, we offer real food - barbecue slow cooked over pecan wood and equally delicious side dishes and desserts. Located in a real 1929 brick building set in the "golden age" of agricultural Arizona, you will be served by real people who are proud of where they work and what they do as demonstrated through warm, genuine hospitality.
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