Happy Memorial Day! No plans? Phil’s BBQ – Reviewed by Chef Marian

Phil's Ribs
Phil’s Ribs

For those of you who haven’t been invited or haven’t created a BBQ of your own this Memorial Day, we have one BBQ place in San Diego that has made the list of the top 33 Barbecue Joints in America.

You guessed it! It’s Phil’s BBQ.

Want to be smart about eating ribs? Ribs first, salad second. Outside of the fact that pork is one of the hardest things for our bodies to process (but oh so yum), you know that it turns our bodies acid. By eating salad, your body goes back to alkaline.

You know, it’s the same thing for un-sugared fruit. So, if you’re doing the ribs/potato/slaw thing and don’t feel like a salad? Eat a fruit salad, or even a piece of watermelon, after the meal. You don’t have to be a saint. You don’t have to deny yourself. You just need to know how our bodies work.

And you have to remember that after the third bite, you’ve pretty much satiated yourself, in terms of that flavor you were craving. So split a rack with someone else. (You know, in China they take a steak, the portion one person eats here, and cut it into strips adding vegetables and rice to fill out the meal. One steak there feeds 4 people). Get the point?

YES CHEF!

I’m just sayin’…. it’s good to do tastings, rather than keep shoveling the food in. And when you do tastings, you think about how delicious each bite is. And that’s way more satisfying. Just consider it. Ok?

YES CHEF!

Thank you, my friend. Moving on……..The best part about Phil’s in my opinion is: They don’t sauce it. They give you the sauce to do your own. Less is more, when it comes to Phil’s Sauce. lol But they do get props for their ribs. Wish their corn was organic…. oh well. Stop by and get the ribs to go, and do all the other parts yourself! That’s my recommendation.

Happy Memorial Day,
Chef Marian

Phil’s BBQ, San Diego, CA
What you’re getting: The El Toro sandwich and a half rack of baby back ribs
San Diego!? California!? To see a place in Southern California make the list might cause some consternation from the purists, but Phil Pace’s spot has earned a seat at the table. Combining self-taught recipes for rubs and sauces with traditional mesquite BBQing has netted him a successful mini-empire in SD, and last year, that El Toro tri-tip ‘wich was a finalist for Alan Richman’s “Best Sandwich in America” (though those same purists might want to just stick to the baby backs).