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Moe Cason: Saucy Miami Ribs

 
Moe Cason: Saucy Miami Ribs

Written by Reynolds Wrap® Chief Grilling Officer Moe Cason

Sparky's Roadside Barbecue

204 North East 1st Street, Miami, FL 33132

I sat down with owner Hans Seitz over a couple of craft beers on a rainy Miami evening to talk barbecue and I asked him how the name, Sparky’s Roadside Barbecue, originated. He explained that “Sparky” was a nickname he and co-owner Kevin Kehoe would give someone for burning or messing up prepared food. Well, all I can say is that Sparky’s is not messing anything up. Sparky’s makes their barbecue from scratch daily using locally sourced ingredients and a lot of original flavor.

I tried two different types of BBQ pork ribs: St. Louis-style dry spare ribs and Guava Habanero wet baby back ribs. For the St. Louis-style ribs, I could taste a subtle smoke flavor from the hickory and apple wood chips they use in their commercial Friedrich rotisserie smoker. There was a natural pork flavor complimented by a savory, complex rub. When I bit into the tender baby backs, I was like “Wow! This is different, I like that.” I had never tasted a Guava Habanero sauce before, and I appreciated the execution of the Latin flavor profile on the ribs.

Speaking of sauce, Sparky’s has the slightly sweet and smoky traditional barbecue sauce which was a good standard. I didn’t get a chance to taste the tangy Hoisin barbecue sauce, but my wife said she wanted to dip her whole face in it (I took that as a positive). There were also Magma and Lava sauces that had “Be Careful” on the labels but really should have said “Sneak Attack.” The upfront had great flavor and then suddenly my taste buds lit up like tiny roman candles! Thank goodness for craft beer to cool them down. And thank goodness for Sparky’s for giving Miami unique and well-thought-out barbecue.

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