Sunday, September 20, 2009

Baker's Ribs

DALLAS: Baker's Ribs
2724 Commerce St.

Dallas, TX 75226


Open M-Thur 11-7, F-Sat 11-9

Update 2009: Another trip to this Baker's location produced another positive protein experience. Brisket slices had a great crust and big smoke ring. Each slice was smokey, tender and moist with a line of well rendered fat. Ribs, which sometimes can have a off flavor from long storage were fresh with a slightly sweet and peppery rub. Both meats were very good.

A hard decision always need to be made here when it comes to the sides. All of the choices are good, but I went with my standard choice of potato salad and green beans. The potato salad is slightly mashed with bits of celery and dill for a creamy texture and great flavor. The green beans are clean tasting with little seasoning, but they aren't limp like I normally find them elsewhere.

Rating ***

2008: Although this is a chain, and there are many locations throughout Texas (one even in Minnesota), there is one standout location in the Deep Ellum district of Dallas. We came with high hopes based on recent recommendations, and it looked like we were o to something good when the line was almost to the door at lunch with many of the patrons from the nearby hospital. The interior was full of trinkets from the Dallas, and it smelled of sweet smoke. Brisket, ribs and sausage were on our plate today. The sausage seemed close to the Eckrich variety with good snap, but a spongy texture with little flavor beyond the excessive salt. We expected the ribs to be the standout given that it's the namesake, but they had been stored in plastic wrap for a while leaving a mushy ribs with a soggy crust. The flavor was good, and the fat was nicely rendered, but the smoke was lacking. We were glad to put down the ribs and dig into the specimen of a brisket. I ordered both fatty and lean brisket, and the man behind the counter knew what I was referring to, so I new we were in business. Both versions had a beautiful ebony crust, and an impressive smoke ring. The texture was perfect and the fat was well rendered. The smoke penetrated the entire slice, and the flavor from the salt rub was just right. If we were judging on brisket alone, this place would rank near the top, but the mushy ribs brought it down a notch.

Baker's Ribs on Urbanspoon


Anonymous said...

That Minnesota location kept me sane when I lived up there and away from Texas for 10 years. Nothing like a little taste of home!

Jeff H said...

I visited Baker's with my brother in law today (7/31/10). We were impressed. The ribs were so tender, you could actually eat the bone! The meat fell off the bone, and a light sauce glaze adds a slightly sweet taste. The brisket was tender and juicy, with good bark. As for the side, the dill potato salad is a winner.


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.