Hey Charlie…good to hear! Maybe between us we can keep this place busy enough for them to stick around kingsport for awhile [:D]

I’m almost ashamed to admit I haven’t tried the grits yet but with that recommendation you can be sure they will be on my plate on the next visit.

quote:

Originally posted by myterry2

My wife and I have been there… to many odd choices of ways to prepare quality ribs to me…I also thought there salad dressings need to be expanded. Wife said the green beans were the worst she ever ate. Good job on the pics, and THANX for the report.

I can see where some would feel that way about the rib selection. 12 Bones is not your typical rib house with dry rub or sauced ribs and, as I said above, this is one reason why I like the place. My family thinks every rib we eat pales in comparison with the ribs I fix at home, but I like to find companies like 12 Bones that stretch my ideas on what makes a good sauce or rub. Usually they have at least one selection that caters to more traditional tastes (their memphis dry rub or brown sugar ribs for example).

On the green beans…I see their asheville site says the beans are fresh and they may very well be but the green beans I ate, I believe, were canned. Not the best beans but quite frankly I’m a vegaholic. Unless they are cooked to a mush state or really have a bad flavor, I’d consider re-ordering them.

The only "salad" I’ve had is the wedge which was as good as the first time I had that type of "salad" 10 years ago at 111 ChopHouse in worcester ma. The house dressing that came with that was a spicy ranch.

One more note about kingsport vs asheville. I would think that the quality control at the asheville store would be a little better then kingsport simply because of asheville’s limited schedule. i believe it is a lunch only..weekday only restaurant where the kingsport store keeps regular hours. I could be wrong about that but it just seems reasonable to assume that is the case.

John A – I didn’t ask. Maybe a CS or ST 😉

Chewy – yes they were BB’s. In spite of my complaint about the ribs needing a little more time to cook, I find most places overcook BB’s until they are fall off the bone often to a point of being mushy. IMO, BB’s should not have quite the tug that a spare should have but it still should require more then a hard stare for it to separate from the bone altogether.

CK, Like you, I cook ribs by feel and I would have left these on the smoker for about 30-45 minutes longer. The flavor was right…good smoke level and good layers of flavor…but they needed just a bit more time.

Anytime Mike!

Paul, I actually had the settings wrong on the camera (the IS was off) so the rib plate looks a little shaky. But I’m learning and the pics sure beat my old phone camera in my last review ;-).

I think that picture of the sandwich plate could be a magazine cover with the way the light hit the plate. I’m not good enough to plan it that way so dumb luck took over.