The ribs- baked over beer between two cookie sheets before being tossed on the grill and sauced up- arrived hot, fall-off-the-bone, and very meaty.  The skin was drier than usual so we asked for extra sauce, a mandatory move, regardless of skin quality. The fries were spot on, crispy and cooked fresh.  Pass on the potato skins ($4), listed as a special, they arrived undercooked and underloaded.  The cabbagey cole slaw is sweet and light, a nice “palate cleanser” as King of Ketchup called it.  After the King and I polished off two racks of ribs each and paid our $64 bill, it was off to sugar Sweet sunshine for some of the city’s best Banana Pudding. 

The key to great Banana Pudding is simple: 1) Balanced ratio of ripe banana to Nilla wafer and 2) rich, creamy pudding.  sugar Sweet sunshine’s ratio favors the Nilla wafer, but it makes no difference, the pudding is so sweet and decadent, you’re forced to sit down in one of their comfy armchairs and enjoy the knee-buckling deliciousness. A $4 small cup is more than enough for two people. Their cupcakes are great as well, better than Magnolia’s. Go with the Ooey Goey (chocolate cake with dark chocolate almond buttercream frosting), it’s the co-owner Deb’s favorite. 

ROUND 1: Rib Platter

Single Rib extra-sauce

Full Rack as served (extra sauce by request)

Natkiel doesn’t smoke his ribs. There’s two misconceptions out there purporting that Natkiel boils his ribs or smokes them over beer. Incorrect. The Ribs are laid onto a cookie sheet and beer is poured over the top of the sheet. Any beer will do. Then another cookie sheet is placed on top and the Ribs are put into the oven for around 3 hours at 350 degrees. When they come out, they’re tossed on the fire grill, basted with Natkiel’s homemade tangy sauce, and eventually served, tender, devoid of extraneous fat, very meaty, falling off the bone, and DELICIOUS. There is no actual smoking.

Rib Platter (Full Rack + 2 sides, this time fries and slaw)

The fries are usually right out of the fryer. They’re crispy, potatoey, and in my opinion, absolutely mandatory with a rack of ribs. Something about the combo of a fry dipped in Heinz mixing with a sauced up rib reminds me why it’s great to be alive. The slaw, chopped roughly, and dotted with sliced carrots, is quality. A good balance between wet and dry and a great accompaniment to any of the meats, be it ribs, or sandwiches.

Other regular sides include collard greens, baked beans, potato salad, and cornbread, which when baked by Waitress/Cashier/Dietician (truly) Maria, is out of this world. Sometimes she’s busy so one of the guys bakes the cornbread. There is usually a special side or two. I’ve seen grilled asparagus, sweet potato mash, and string beans.

We call this “falling off the bone”

End of Round 1: Not a crumb remaining

***DING DING DING***

Round 2: Pulled Pork & Fried Chicken Sandwiches

Went halves on a pulled pork & fried chicken sandwich w/ my friend. Pulled pork comes with some slaw and Ruffles. Fried chicken sandwich comes with L & T, mayo, and Ruffles.

Sandwiches revealed. Fried Chicken was served fresh, just pan fried, and was juicy and tender, though not very flavorful. Pulled pork on the other hand…

…Came w/ a heaping pile of slaw on top, which came in handy…

…because despite how moist it looks, all mixed up with BBQ sauce, it’s actually a tiny bit drier than it would be when it’s freshly pulled (the prime time for pulled pork – hence the popularity of RUB’s specialty Down Home Pig Pick’n: “The whole butt, bone-n-all. we serve, you pull.”)

Alas, there was redemption for the pulled pork and it came in the form of leftovers:

This is a mixture of extra BBQ Sauce, slaw, some Ruffles, and the pulled pork about 5 hours after the initial meal. The Ruffles added a surprise crisp and nice saltiness to counter the sweetness of the slaw and BBQ sauces, and the pork was brought back to life.

***DING DING DING***

End of Round 2

Round 3: All-you-can-eat Ribs

After getting past the camera photo, rejoice as you witness round 1 of all-you-can-eat ribs. On Sundays, gluttons everywhere should flock to Georgia’s. For $28 you get all-you-can-eat ribs and 3 unlimited sides.

You’re probably also wondering about those King Crab Legs.

They are a Sunday special as well, $25 for a pound and a half. These came steamed with a cup of melted butter and some Old Bay. They were delicious as well, but quite superflous in light of the Rib-fest.

Georgia’s Eastside BBQ represents all that is right with BBQ: Nothing matters except the food. With the influx of BBQ restaurants into NYC the last few years, the focus has sometimes been lost on talk of pitmasters, ownership, and gimmicky desserts. All but forgotten was the concept of delivering an affordable and food-driven experience to keep you coming back for more. Alan Natkiel didn’t forget.

Georgia’s Eastside BBQ
BYOB
192 Orchard Street just off Houston

(212) 253-6280
Open daily