Black Market Stp - Saint Paul, MN

Someone once asked me why I don’t do “St. Louis Style” ribs anymore. The plain and simple answer is: why? These are baby backs. You skin ’em, you rub ’em, you put ’em in the smoker and you don’t dare peek for at least four hours. Then, you look for the bend (without breaking). It’s really that simple. Repeat it for 20 years for consistency—or just come have mine. Let’s be honest, you’re not going to eat just three ribs. No one eats just three ribs! This is a whole rack of Robert’s famous baby backs.

Thought to be one of the most difficult cuts of meat to produce: how to trim it, season it, and what temperature to cook it at. Everywhere you look there is a different method. My brisket is simple. Every ounce of fat is left in place. Salt and pepper is rubbed all around. And, it’s smoked until it jiggles like a jello mold when you smack it. It’s usually about 24 hours—the only true way to do brisket. Smoky, fall apart goodness with none of the flavor-rich fat trimmed off; just the way it should be. This delicious piece of meat is done right: low and slow for a full 24 hours. Portions are approximately one pound and feed 2-4 people depending on your appetite and other food selections.

Some people call it a shoulder. We like to call it a butt. I cook them as slow as I possibly can. I only use wood that sounds like something you would like to eat, not something you would make furniture out of. I only peek after 14 hours; it’s all about the bark. A little bit of cabbage dressing with a bun and you’ve created a new food group, as far as I’m concerned, but that’s up to you. Pork, done the right way, smoked slow. Real slow. 18+ hours slow. Too time consuming and expensive for your average rib joint. No mystery wood, only and always black cherry. Portions are approximately one pound and will feed 2-4 depending on your appetite and other food items.

Have you ever had the pleasure of enjoying home made baked beans? Well now you can try Robert’s version! This is not your vegetarian bean dish, it really should be called meat with a few beans in it but you get the idea. They contain a significant amount of pork shoulder burnt ends and the occasional portion of beef brisket. They smoke all night long in just the right amount of sweetness and Robert’s special rub. You don’t want to pass on this dish!This outrageous side of beans and meat will feed 2-4 people depending on your appetite and it is the perfect addition to the rest of your BBQ meal!

We would like to introduce the new edition to the Black Market menu….Beef Short Ribs. This mouthwatering slab of meat on a stick smokes for a full eight hours with nothing but black cherry wood and we have the smoke ring to prove it. Our seasoning creates a dark crispy outer bark that envelops the juicy flavor filled center. Robert has even outdone himself with this one! Where else can you get Beef Short Ribs done proper directly off of the pit? The simple answer is no where. And you’re guaranteed a dinner by placing your order instead of taking the chance on a restaurant being sold out when you get there. We are selling them in pairs. Each delicious portion is approximately one pound. Most people don’t like to share this one so we would suggest giving everyone their own bone otherwise…..things might get ugly!

Some people call it a shoulder. We like to call it a butt. I cook them as slow as I possibly can. I only use wood that sounds like something you would like to eat, not something you would make furniture out of. I only peek after 14 hours; it’s all about the bark. A little bit of cabbage dressing with a bun and you’ve created a new food group, as far as I’m concerned, but that’s up to you. Pork, done the right way, smoked slow. Real slow. 18+ hours slow. Too time consuming and expensive for our average rib joint. No mystery wood, only and always black cherry. Our whole pork shoulders are great for groups and feed 10-12 people easily.

Dinner made easy! Reserve your dinner with the click of one button! Includes our delicious slab of baby back pork ribs, one pound of beef brisket and a side of beans. This meal will feed 3-4 people.

Amazing locally made ice cream! Semi dark chocolate with Brazilian chocolate truffle swirled in! Packaged in pints!

One Pint of Bebe Zito’s locally made vanilla ice cream! Madagascar & Tahitian vanilla bean blend. To learn more about them… www.bebezitomn.com