THE BEST BBQ IN THE AREA - RANGER'S BBQ

[Xena]

53 minutes ago, ChefBud said:

Xena,

Thank you for you response, If no one needs credentials why was it thrown into the review, "I have been a BBQ judge for 6 years in the NW"  

I believe those are credentials are they not?  Plugging another restaurant in the review is not a common practice. However, I appreciate your comments and adjust accordingly.

 

ChefBud, because there are no rules, people who want to establish that they know what they are talking about on a given topic, throw in their background, experience or credentials as you call them. It is not necessary to do so nor is it forbidden. It's really loosey goosey, as we said. Seems as though you take the concept of reviewing a restaurant way more seriously than we do. You can do your reviews in any way you wish but you can not apply your personal rules to the other forum members. We really don't care what is common practice in other forums. We're just a bunch of ragtag expats going out eating with friends, coming home and letting other people know what we liked and didn't like. I am sure there are food forums with lots of rules and standards and criteria for those who would review. We are not one of them. 

[ChefBud]

Xena, thank you for hat insight, I appreciate you letting me know. I too am an expat and enjoy going out to eat just like the rest of you. Know I know what this forum is about it is no problem. Again, thanks

[Xena]

ChefBud, I look forward to reading your reviews. I think you will likely class up this joint a bit.

[cedros]

On ‎8‎/‎24‎/‎2016 at 11:33 AM, tomgates said:

First off, an easier way to get there is to take the bypass just past the airport, marked Zapotlanejo, and go 4 km to first exit. Not sure if there is a left turn after you exit. If not, then go right (south) to first opportunity to make a U turn. Rangers BBQ is less than a mile from the bypass, on the right by the Pemex.

Now the review. Our ribs were not smoked that morning but rather left over from (the day before?). He does't use a rub as I would do. The sauce that comes with them is very odd, with some kind of cumin or other spice in it that is not real good. The sauce at the table is better but might be too picante for some. It would be better if he smoked them every day and when they sell out, they sell out. That is how good BBQ places do it. I am sure the ribs would be 10 times better if they were hot off the smoker with sauce on the side. The ribs might be better if he bought the USDA spareribs from Costco rather than the ribs from the local pigs. The beans were very good, the potato salad no so good. $175p for the plate with 4 ribs, beans and potato salad. 

I admit to being a tough BBQ critic. I smoked my own briskets for our wedding reception in 1987. I was a certified BBQ judge in the Pacific NW the past 6 years. If the food trucks from Guadalajara ever get down here, look for one from Wabba Texas BBQ. They have a restaurant in the north part of Guadalajara. 

He has a mesquite grill for the steaks and burgers and one table was having them and they looked really good. A sign indicated a happy hour 2 for 1 drinks M-F, 12-1 and 5-6.

I returned via the route you say is easier. It is a bit longer but more or less the same.

[hensley]

Went today for lunch at 1:30pm, it was pretty busy, they sat us after a minute or 2, then I went to the restroom to wash up and came back and asked my husband if he had ordered our drinks, no one had come yet, during this time 2 more tables were sat. Finally the young man who must have been the newbie on the block said he had many people, so we ordered our drinks after waiting about 10 minutes, 10 more minutes went by and he brought my husbands draft beer $25p but did not bring mine, I asked him about it again. He didn't hear my order because we must have sat by the speakers, which were a little loud but played nice country music. Then we notice the tables that were sat after us were receiving their food already, I was like wow, we must have gotten the newbie and wondered if he put in our order, After 20 - 25 minutes we got our food. It was very good, hubby ordered his usual hamburger Chef's Special $95p and I ordered The Chicken fried Chicken for $130p. I had to order more white gravy because there were none on the delicious mashed potatoes and not much on the steak, he brought it right away. Hubby's french fries were really good also. His hamburger he says was pretty good.

We did notice that for a small place it looked like they had plenty of help, at least 2 other girl waitress and 2 guys.

Reminded us of back home places.

Food was good, service must of been our off day for it, would we return, probably if we wanted to go there again.

Got home and reeked of smoke from the smoker or whatever it is.

We noticed that the ribs were $170p but I don't know about the portion.

Now to try the new Denny's next trip in.

[tomgates]

I said what I said about the spareribs because I have used Swift 3-4# ribs for decades and find this to be my comfort zone. The Mexican spareribs are so big they won't fit on my 22.5" Weber Smokey Mountain(AKA Bullit) smoker, unless I cut them in half. Let's have coffee sometime Bud. My cell is 333-499-6230

[ChefBud]

Hi Tom,

Thanks for your offer to have coffee. I would very much enjoy the opportunity to have coffee with you. I look forward to our meeting.

Again, thanks for the invite. Have a great day Here's my cell 331 093 4216

[trips burger]

Looking forward to trying their barbeque...Thanks for all the reviews...and the handy directions...

[mexicomoose]

On 8/25/2016 at 0:30 PM, ChefBud said:

I would like to offer my response to Tom Gates review of Rangers BBQ.

 

First let me start by saying, When reviewing a restaurant one should unbiasedly review the restaurant and not include another restaurant in the review.

 

 

Secondly you have stated that you were a BBQ judge for 6 years in the NW of the United States. Now with that said, I do not see anywhere in your review of the ribs from Rangers BBQ that you used the judging criteria that all BBQ judges use in the US. In  case you didn't know what the criteria for judging ribs are, I have provided that for you. None of the criteria do I see in your review.

 

Here is what the Judging is based on:

 

Appearance. When rubbed, smoked over wood, and then glazed with a tomato-based sauce in the traditional fashion, Amazing Ribs have a deep ruddy glow with a glistening saucy sheen. The bones stick out only slightly, and the exposed marrow has usually turned black. If you pull two bones apart, the meat splits into long fibrous chards, dripping with moisture. Just below the sauce and the dark brown crust, called the bark, is a bright pink layer, about 1/8" deep, called the smoke ring a stamp of authenticity that comes from smoke, humidity, combustion gases, myoglobin in the meat, and magic. The rest of the meat is a khaki tan, glistening with moisture from meat juices, melted collagen and fats

Scent. The first thing to grab you by your nose is the seductive, aphrodisiac scent of hardwood turned to smoke. It is ethereal, sweet and fragrant - better than the best pipe tobacco. Woven in is usually a hint of caramelized sugar, like roasted marshmallows. And tieing it all together is usually a sharp vinegar thread. There should be an elegant undertone of wood smoke, perhaps with a hint of bacon, but not so much that it dominates, and definitely no bitterness or ashtray flavors. All this hovers above the bass notes: The seductive scent of roasted pork.

Pork flavor. Pork has a wonderful flavor, particularly some of the better breeds of pork. Whatever we do to the meat in the prep and the cooking should not kill the delicate essence of pork. That's the biggest problem with restaurant ribs. So many of them are boiled or held in warming ovens for so long that their natural meatiness is destroyed. They taste, and look, gray.Scent. The first thing to grab you by your nose is the seductive, aphrodisiac scent of hardwood turned to smoke. It is ethereal, sweet and fragrant - better than the best pipe tobacco. Woven in is usually a hint of caramelized sugar, like roasted marshmallows. And tieing it all together is usually a sharp vinegar thread. There should be an elegant undertone of wood smoke, perhaps with a hint of bacon, but not so much that it dominates, and definitely no bitterness or ashtray flavors. All this hovers above the bass notes: The seductive scent of roasted pork.

Seasonings. The seasonings, usually a spice rub, brine, or marinade must embed in the meats surface and enhance it, but not overwhelm it. Salt and pepper are usually big players, as are paprika, brown sugar, garlic and other essences.

Sauce. The sauce must complement and compliment the meat and smoke flavors. It is usually rich and slightly sweet to counterbalance the saltiness of the rub, but not cloying, with a zippy pepperiness and an acidic bite to counterbalance the sweetness. A hint of savory from herbs is a nice touch. It must remain subtle so as to not overwhelm the other components, and there should not be so much that it is gummy and goopy. In some places, especially along the Carolina coast, sauce is tart and vinegary, with heat and no sweet.

Texture. Below the sauce, the surface of the meat should have a crusty bark, a little crunchy and a little chewy. It should be tender yet still retain resistance and resilience when you bite into it, like a steak. It should pull off the bone cleanly and with little effort, leaving behind bare bone, but it should not fall off the bone. If it falls off the bone, chances are it has been boiled or steamed.

Moisture. The meat should be moist and juicy but not wet or mushy. The juices should come out during chewing, not cooking, and coat the tongue with flavor. Your salivary glands should not have to work too hard to spread the taste and lubricate the meat for swallowing.

Balance. The sum of all the parts must be harmonious. A glorious complex symphony of textures, aromas, and flavors, with none so strong as to dominate and mask the others. The sum of the parts should be greater than each piled on top of the other

Now, with that said, I am a professional Chef from the US. I have worked for some of the top restaurants in the US and have a very broad knowledge of most international cuisine. I have lived here in Mexico for 3 years and have been to Rangers BBQ many times since it has opened. I am from Alabama, and I too know what BBQ is.  

 

Now let me address the BBQ sauce, as you should know there are 4 regions in US for BBQ and that includes but not limited to the BBQ sauce. Each region has its own sauces which are very distinct to that region. I will give you Rangers BBQ sauce is not tradition from any of the regions as a purist would like. The sauce is a basic BBQ Sauce with a twist towards the Mexican palate (since we are in Mexico) and most of Rangers clients are Mexican. So with that said, I think you should have recommended to Rangers that maybe they should offer an alternative classic BBQ sauce for those who do not like the more picante style sauce.

 

I would agree with you that eating ribs right out of the smoker are not exactly the same as ribs reheated the next day, however I have eaten ribs the day after they are cooked on the smoker and it is very difficult to tell the difference between the two if they were reheated correctly.

Now as far as smoking ribs or any other cut on a daily basis, it is next to impossible wit the costs involved. I would Guarantee you that the other places do not smoke using real Mesquite wood for their product on a daily basis except for one. That is the The Brisket house and they are only open for service 3 days a week and are totally dedicated to BBQ

 

You also kept eluding to USDA products from Costco. Well sir I would agree with you if you were talking about beef but, we are talking about pork spare ribs. As we both know or should know the ribs are defined by the cut of the ribs, meaning to say the trim of the rib like St. Louis cut or full spare rack and as we know Baby Back are from another part of the pig.

 

So with that said, I would defy you to tell me the difference to spare ribs purchased fresh here in Mexico and the Spare ribs purchased at Costco. I will smoke both types of ribs on the same exact smoker with the same rub and I will challenge you to tell me the difference. (if you are up for the challenge) in front of your peers.

 

I do not see anywhere on your posts where you have reviewed Wabba (Oh let me see the same rules don’t apply) because of your bias opinion.

 

Bud Randolph, CEC

Certified Executive Chef

Chef Bud, thanks for the tip about yet another BBQ joint in Guadalajara, the Brisket House. I wasn't aware of this one and will give them a try. I've eaten at Wabba and it was my former go-to-Q joint until I found Rangers. What 3 days of the week is the Brisket House open?

On Friday I fly back to Kansas City for 2 weeks where I will eat great BBQ until I explode. ;-)

Gracias

[Joyfull]

For all of you Ranger's BBQ fans and those that don't want to make a trip to El Salto...there is good news. Juan Mata who owns Ranger's will be selling his smoked ribs by the kilo at the Tuesday market at La Huerta. He will also have his beans and potato salad. He will be giving a portion of his profit to La Ola Casa de Hogar girls home. He is a huge supporter for them. Besides donating 30kg. Of ribs to their fundraiser a few months ago, he also donated full rib dinner + lots of extras for 20 people at their fundraiser last week at Adelita's. Hope he get the support he deserves at the farmer's market. He is truly a generous and caring man who makes awesome ribs!

 

[Al Berca]

Market opened at 10:00 and he was sold out by 10:30. They must be good! Hope this becomes a weekly occurrence. I will be there waiting in line when he opens next time.

[Joyfull]

6 hours ago, Al Berca said:

Market opened at 10:00 and he was sold out by 10:30. They must be good! Hope this becomes a weekly occurrence. I will be there waiting in line when he opens next time.

Yes, Juan will be there weekly. He set up his smoker in front at about 3am. He learned a lot his first week at the market. For those that had to wait this past Tuesday, Juan promised to be more organized next week. AND he is bringing more ribs...he sold 40 kilos in about 1/2 an hour! 

[Al Berca]

Joyfully, I thank you, Joyfull.