We’re bringing Picnic! back to the Hut’s HQ – 1758 County Highway 41, Roxbury – this Saturday July 17th. We’ll have all the Picnic! goodies you’ve come to expect including 8 racks of ribs. As the ribs have been selling out quickly, we suggest you order early if you want ribs this weekend. Call ahead & we’ll guarantee your order.

UPDATE: We’re going to be serving up a new menu item today – Pig Wings. Stop by for a sample.

Looking forward to seeing all our regulars & a few new Hut fans this Saturday.

1/4 rack (3 ribs), 1 side & bread …. 7.00
1/2 rack (6 ribs), 2 sides & bread … 13.00
Full rack (10 – 12 ribs), 2 sides & bread …. 22.00
Just a rack of ribs (no sides or bread) … 19.00

Rib O’Clock is 4pm when our 5 hour pork spare ribs come out of the smoker. We believe in quality over quantity, so we cook a limited number of ribs each day. If you want to guarantee ribs for dinner, we suggest calling early to reserve your rib order. You can even order ribs days advance – up to 10 am of the day you want them – & we’ll cook a rack especially for you.

We’ll take food reservations but tables are first come first served.

Even with a massive Saturday & a rib selling record (12 racks in a day), we still managed to save 2 racks of ribs for lunch today. Plus we’ll have 3 racks coming out at Rib O’Clock (3:30pm). If you want Sunday ribbage – call early.

1/4 rack (3 ribs), 1 side & bread ……….7.00
1/2 rack (6 ribs), 2 sides & bread …….14.00
Full rack (10 – 12 ribs), 2 sides & bread ……..22.00
Rib Combo (1/4 rack, 1 meat, 1 side & bread) …15.00
Just a rack (no sides or bread) ………19.00

RIB O’CLOCK WILL BE 4PM

We’re setting a record for racks of ribs cooked on a Thursday. Several already reserved. We still have 6 racks up for grabs. Call early to reserve your dinner ribbage.

In what is – at least to date – the longest distance Cha Cha Hut take out has traveled, our friends Artie & Rain took turkey, smoked mac & cheese & a rack of ribs to Douglassville, PA for a visit with Rain’s sister. We wrapped everything securely, boxed it up & included detailed instructions for re-heating.

If you’d like to have us put together a package of food for your get together, drop by The Hut or give us a call.

Went back to the original timing today (3-1-1) with the new smoker temperature & wrapping tweaks. Definitely getting closer to what I am looking for.

For BBQ geeks: Made 5 racks. 3 on middle grid. 2 on grid below middle. Smoker @ 235. Ribs bone down for 3 hours. Sprayed with house mop @ 1 1/2 hours & rotated grids. Double foil wrapped dry with meat down & rotated grids for 1 hour. Unwrapped, placed bone down back in smoker, rotated grids & finished for 1 hour.

Closer but will try adding the moisture back to the wrap on next round.

As some of you may know – I am not a big rib fan. I know I have to make them because we’re a Q joint, but when it comes down to it I wish I didn’t. I have spent several years working on my rib technique & many of you have had great things to say about the ribs we serve. I thank you for that.

Lately – though – I have not been tremendously happy with the way my ribs have been turning out. It might just be me being obsessive. Or perhaps the change in weather has affected some of the cooking technique.

In any case, today begins Rib Quest: Tweaking the Cha Cha Hut Rib Technique. I promise no radical changes – same dry rub & no sticky ribs – but some behind the scenes cooking tweaks that hopefully will result in better ribs (& possibly an earlier Rib O’Clock).

If you drop by & get ribs during Rib Quest, I would greatly appreciate an honest critical review of the new rib results. I promise you will not hurt my feelings. I’m a cook – not a chef. I need feedback – good or bad – in order to make the best possible food I can.

For those among you who are BBQ geeks: Smoker @ 235. Ribs bone down for 3 hours. Double foil wrapped dry with meat down for 1/2 hour. Unwrapped, placed bone down back in smoker & finished for 2 hours. Better but thinking of returning to 3-1-1 but running the wrap dry.

“Your ribs are SOOOO juicy. When I bit into one the first time the juice hit me here. (Indicates eyebrow) My tastebuds are so happy they are dancing until they’re sick.”

No award could ever top that for me.

(She also loved the sweet potato biscuits but was not too impressed by the smoked mac & cheese).