No. 60 Sweet Auburn BBQPosted: March 17, 2012
No. 60 Sweet Auburn BBQ
On this 80 degree winter day, St. Patrick’s Day actually, after doing some yard work, I decided to go find some new BBQ for lunch. So, I took the boy and we headed to the Sweet Auburn Curb Market in downtown Atlanta for our first taste of Sweet Auburn BBQ. These guys run some food trucks and cater events too, but they opened the counter in the Curb Market in the last year or two.
They do Pork, Chicken, and Brisket, and apparently some pretty good chili since they won the 2011 Cabbagetown Chomp and Stomp chili cook-off. Today we tried the pork ribs and pulled pork sandwich, with a few different sides. First the meats. I liked the pulled pork, good flavor, though not smokey…I sort of wonder if they actually smoke or not, the web site says they do, but if so it is very subtle. No pink ring on the meat, but definitely tender with good edge pieces. I don’t know that I would go as far as calling it bark, but certainly a crisp outer layer. It might have been the slightest bit dry, but one dip in the sauce and all concerns were gone. The sandwich is served on two slices of Texas Toast – I like it, and so did my bread loving boy…downed both pieces of toast quickly.
The ribs, they left something to be desired. They are wet ribs, which is fine, but they needed more time in the cooker (their web site say 12hrs in one place and 3hrs in another, but I a not sure mine saw 3 hours). I had a half rack and tried to pull the first long rib off, the bone came out but the meat did not come apart easily. Luckily I had a pocket knife today, as I had to cut each rib off to eat. They were OK, but if they are always this way I would not order them again. I really think they needed a bit more time in the cooker to be a bit more tender. As I worked my way to the end of the line, I jumped to the very end and shortest ribs where the meat seemed to have gotten to the proper finish and was much better than the middle ribs.
We tried 3 sauces, a St. Louis, a Sweet and Smokey, and a Honey Mustard. the Honey Mustard seemed more like a salad dressing than a BBQ sauce; I mean it had nice flavor, but not what I think of for a “yellow” sauce. The other two were good, very similar consistency, one with more spice than the other.
All of the sides get thumbs up. The mac-n-cheese is made with rigatoni and is clearly a baked mac, not one of the soupy velveeta messes you might come across. The Jamaican Jerk Collards were tender, and not over cooked, and had just enough of a peppery bite to them. The honey baked beans were very good, some of the better I’ve had in a long time; rich with a honey brown sugar flavor. Every meal comes with a sample of slaw too. It’s heavy on the celery seed, very crispy, and refreshing. If it were a little wetter, I wouldn’t complain.
All in all a solid BBQ joint, in a cool place. I’ll try more offerings in the future as I work close enough to walk over for lunch. Maybe next time a veggie plate to sample some of the other sides that sounded good, oh and I will certainly need to try their chili. Portions were large and the staff was exceptionally nice. Give them a try!