Where To Find Different Kind Of Ribs In Melbourne Food Destination?

Hooking up on a huge rack of BBQ ribs is one of life's simple pleasures. As a result, we have scoured Melbourne for the finest ribs and compiled them into one handy guide.

We assure that the following was compiled with the greatest of care and deliberation. BBQ ribs lovers in Melbourne are spoiled for choice, with establishments ranging from the tried-and-true to the innovative.

There are translations into English, Chinese, Spanish, Portuguese, and several more languages displayed. What follows is information about where you may find the best ribs in Melbourne, Australia.

Ribs In Melbourne Food Destination

You want some tender, smoked meat, but you can't wait for it to cook? Lucky for you, American barbeque restaurants providing ribs cooked at a low temperature for hours and typically accompanied by a side of meat are springing up all over Melbourne.

Of course, you're still in luck if you'd rather not leave smelling like a barbeque joint if you eat ribs; this may sound sacrilegious, but there are some excellent ribs that aren't offered in barbeque joints.

When you've recovered from the shock, continue reading to learn where to get some of the greatest ribs in Melbourne.

Big Boy BBQ

Big Boy BBQ may have been the restaurant that popularised smoked barbeque, but it is by no means an infant. Their ribs are smoked over Hickory wood instead of being boiled, as is the case at many other rib restaurants.

The "quick" in "fast food" refers to the author's enthusiasm for promoting healthy home cooking practices. The first barbeque restaurant in Melbourne was opened by Big Boy BBQ in 2011.

Big Boy BBQ's flagship Caulfield South location debuted its newest offering, Southern Grace Dinner by Big Boy BBQ, in late 2019.

The menu and grand opening times are always being updated on our social media pages.

Smokey's All American Bbq

You know you're in America, or at least at a BBQ shack, when you see the American flag on one wall and US licence plates on the other, and you're sitting in booths under the shack roof. That means you're about to have a delicious meal.

It should come as no surprise that smoked meats are the main focus at Smokey's. It comes with fries and a tiny pickle so you can think you're getting some sort of vegetable stuff with your meal, and it's served on wooden boards for an upscale, rustic vibe.

At Smokey's, you can get some of the greatest ribs in Melbourne, regardless of what kind of beast you prefer. The pig ribs pick up that fantastic smoky flavour and clobber you over the head with it, whereas the beef ribs have a subtle, almost subdued smokiness.

The hickory-smoked meat, in either instance, easily separates from the bone and into your mouth; you may opt to accompany it with a house-made sauce, of which there are several. We recommend the Southern Comfort sauce for its balanced sweetness and smokiness. If you ever come out of your meat trance, the brisket is where it's at. You're hardly a glutton for either punishment or seriously well-smoked pork, after all.

Meatmaiden

Melbourne's Central Business District has a magical world beneath its busy surface. Our thoughts may transport us anywhere, and sometimes those destinations are rather magical. Meatmaiden is located at the bottom of a flight of stairs off Little Collins Street, and it greets its customers with the aroma and sight of genuine marvels.

The American made, seasoned by a thousand briskets, wood-burning smoker. Ironbark gathered in the Blue Mountains is used to fuel the smoker. The dry-aging meat cabinet, on the other hand, hangs high-quality meat for as long as 40 days, allowing the meat to absorb the full flavour and tenderness of the age process.

Meatmother

If you're looking for fantasy flesh, you've come to the perfect place. Meat-themed artwork and butcher's cleavers adorn the walls of Meatmother, the no-nonsense menu boasts items like "meat, meat, and salad with meat," and some of the bar's cocktails are spiked with bacon-infused alcohol.

When the day's supply of super tender American-style ribs (both beef and pork) smoked over oak has run out, that's it. Get there early or make a reservation if you don't want to miss out on the incredible pulled pig or beef brisket that smells like a forest fire is approaching. However, on second thought, perhaps those results aren't that terrible.

Fancy Hanks

One of the top venues for ribs in Melbourne, Fancy Hanks gets their Free-range meats from Gippsland. The items are then smoked for up to 22 hours in a custom-built, two-ton smoker. Meals are served with hand-picked examples of regional alcoholic beverages.

In the heart of the Central Business District, there is plenty of space, natural light, and positive energy.

The Plough

Since its opening in 1868, The Plough—and Melbourne, for that matter—have undergone some transformations. The restaurant had a makeover in 2013 and is now marketed as somewhere hipsters would like eating.

The menu features various Mediterranean-inspired takes on traditional Australian pub fare, such as the sticky ribs that are coated with pomegranate molasses.

B'churrasco

B'Churrasco is a Brazilian BBQ restaurant that is a meat eater's paradise because they serve nothing but meat. To satisfy your appetite, the crew will chop up lamb, beef, chicken, and hog at your table and deliver more until you beg them to stop, all for a flat cost of $45.

The beef ribs are a showcase of the open kitchen staff's skills; they are seasoned with rock salt and slow-cooked until yum, er, done. The succulent lamb ribs are a similarly delicious achievement. Brazil may not have won the World Cup, but Brazilian food scores major points in Melbourne with some of the city's tastiest ribs.

A few restaurants that focus on serving American-style barbecued ribs are discussed here. What about ribs cooked on a grill in the Brazilian style, though? The correct response to that inquiry is "B'Churrasco." The freshly cooked, sword-length skewers are sliced right into your plate, resulting in a true culinary theatre over an open fire.

Steak Ministry Bar & Grill

The Steak Ministry Bar & Grill, with a name like that, has to be the place Ralph Wiggum wanted to go to school (Wait). In other words, you were at Bovine University.

Ignore the restaurant's obscure Simpsons connections; they serve some of Melbourne's best Ribs. If you're looking for anything other than slabs of meat, but still want to dine at a steakhouse, they highly recommend the old-fashioned Kentucky-style pork ribs.

Bluebonnet BBQ

The Bluebonnet BBQ's mission is to provide Melbourne with the best slow-cooked, smoked Texan barbeques possible. It has goals, and oh boy, does it achieve them. Meat lovers will be spoiled for choice with this restaurant's extensive menu. You need look no farther than the selection of refreshing beverages and complementary dishes that they offer.

Bluebonnet Barbecue, named after the Texas state flower, is chef Chris Terlikar's labour of love. This Melbourne native studied under world-famous Pitmasters in the United States and came back a master of American Barbecue.

Since its inception in 2013, Bluebonnet Barbecue has gone through many incarnations, including that of a pop-up restaurant, a food truck, and a permanent location. Bluebonnet has been serving genuine Texas barbecue to the good people of Melbourne since its humble beginnings in Collingwood, then North Fitzroy, and now its current home in Brunswick East.

Ike's Rack Shack

How do you raise the bar if it's already high? The Beaufort has taken this cue from Ike's success and installed an outside "rack shack" in the back, complete with artificial turf and covered picnic tables.

The triple-rack stack at this eatery has been a big hit with rib fans; it includes a rack each of beef, lamb, and hog ribs and is great for sharing or satisfying a craving. The ribs are seasoned well, smoked over hickory for an entire night, then glazed with bourbon and maple syrup and chargrilled to perfection.

The flesh is so tender that it practically slips off the bone, and it's sweet enough to satisfy both your sweet palate and your meat cravings. It's no surprise that a good rack is universally adored.

Senor BBQ

Here at Senor BBQ, we're keeping up with the times by providing you with a mobile barbeque meat vendor. Unlike the previous provider, Senor BBQ serves up authentic South American flavours with an Argentinean twist. Your next party or event will be better thanks to these men, who will use authentic Argentinian charcoal cooking methods over an Asado.

Bashuge Traditional Szechuan Restaurant

They're ribs, Jim, but not in the traditional sense; they're not barbecued ribs. These Chinese-style lamb ribs, as you could expect from the name of the restaurant, are wonderful.

To ensure optimum flavour and tenderness, the fat was left on after being dry-rubbed with a blend of cumin, five-spice powder, and good old salt.

Would you like to liven things up a bit? If your friends don't believe you when you tell them you ate Szechuan dry chilli chicken, it's time to show them. You'll need something to put out the flames, and happily there is no corkage fee at Bashuge if you bring your own wine.

Third Wave Café

A popular café and brunch spot during the day. The night is when the meat eaters emerge. At least, that's the perspective of the Third Wave Café. It's not easy to perfect the art of leisurely smoking, but the café has done it.

Offering some of the finest ribs around, cooked to perfection in a made - to - order smoker named Brutus and paired with one of their signature BBQ sauces.

Fancy Hank's Bar-B-Que

Need some rib-sticking barbeque to satisfy that craving? It's time to visit Fancy Hank's. Smoking is a problem amongst the staff here (meat, that is). In their aim to create magical meaty moments in Melbourne, they have done extensive research into American barbeque by frequently eating their way through some of the top barbeque spots in the US.

Someone has to do it, and you'll be pleased they did, since now we get to enjoy some of the finest ribs available. Don't skip out on their pork ribs prepared in the Kansas manner.

They contain the perfect amount of caramelization, chargrilled parts, and sweet, smokey, delicious flesh, and may motivate you to learn about smoking properly when you order another serving (or three).

Smokin’ Barry’s Slow Cook BBQ

Who says you have to set up shop in order to succeed in the competitive field of rib-throwing? Certainly not Smokin' Barry's Slow Cook BBQ, then. This city-spanning food truck has found success by offering smokey, tasty ribs from a cutting-edge mobile kitchen.

Smokin' Barry's Slow Cook BBQ uses a low-temperature smoking method to keep all of the meat moist and tender. They may be hired for a variety of occasions, so why not have some ribs at your next large party?

Le Bon Ton

On the menu at Le Bon Ton, you'll find foods and preparation methods from all throughout the American South. Their crispy smoked lamb ribs, which they slow-cooked, are to die for. Their expert chefs carefully prepare them to use premium lamb and a smoky coffee spice, then serve them with a sweet and tangy barbeque sauce.

Ribs & Burgers

If you thought Neutral Bay's Grosvenor Street dining scene was getting too posh, this laid-back bistro will change your mind. In contrast to other fast food joints, Ribs & Burgers doesn't serve garbage. The burgers at this restaurant, which opened in early October 2011, are made with care, from the hand-rolled buns to the exquisite displays on wooden serving boards.

Free-range, hormone-free beef, hand-pressed patties, and a throwback butcher's decor make all the difference. Jam jar lights, fresh produce, vintage meat grinders, and sauce bottles served in teapot billy cans all contribute to a pleasant ambience.

Diners are urged to offer their 'Burger of the Month' recipes so that everyone may have a say in what dishes are served. Mini burger samples of beef, lamb, and chicken, as well as ribs that have been seared and basted for eight hours, will keep you from feeling envious of other diners' meals.

Even while the law' on the side is good, it's the onion rings that are attracting so many customers. Ribs and Burgers is serious about serving up some of the best ribs and burgers in Melbourne by combining their respective specialities.

You can trust that what you get is the result of patience, experience, and the drive to provide the best possible barbecued items because all of their ribs spend at least 8 hours of slow cooking before they make it to your table.

Conclusion

We have searched all over Melbourne for the best ribs and put together a list for your convenience. Melbourne is experiencing a proliferation of American barbeque joints serving slow-cooked ribs. Instead of boiling their ribs as many other rib joints do, they smoke them over Hickory wood. So you can get the best ribs in Melbourne at Smokey's, no matter what animal you choose. The entrance of Meatmaiden is at the foot of Little Collins Street's stairwell.

Fancy Hanks uses Gippsland's free-range meats, and a two-ton smoker created just for them. All meat is served at B'Churrasco, a Brazilian barbeque restaurant. Ralph Wiggum's dream college was the Steak Ministry Bar & Grill. Bluebonnet BBQ aims to deliver the finest smoked, slow-cooked Texas barbeque to the good people of Melbourne. Their ribs are perfectly seasoned, smoked all night over hickory, drizzled with bourbon, maple syrup, and chargrilled.

Barry's Slow Cook BBQ uses a low-temperature smoking technique that leaves all meat juicy and tender. Their slow-cooked, smoked lamb ribs have a deliciously crunchy exterior. They might encourage you to read up on correct smoking techniques if you order another round. You can get some of the best burgers and ribs in Melbourne at Ribs and Burgers. The patties used in their burgers are hand-pressed and only use hormone-free meat. After at least 8 hours in the slow cooker, their ribs are ready for you to enjoy.

Content Summary

• BBQ ribs lovers in Melbourne are spoiled for choice, with establishments ranging from the tried-and-true to the innovative.
• There are translations into English, Chinese, Spanish, Portuguese, and several more languages displayed.
• What follows is information about where you may find the best ribs in Melbourne, Australia.
• Lucky for you, American barbeque restaurants providing ribs cooked at a low temperature for hours and typically accompanied by meat are springing up all over Melbourne.
• Big Boy BBQ opened the first barbeque restaurant in Melbourne in 2011.
• You can get some of the greatest ribs in Melbourne at Smokey's, regardless of what kind of beast you prefer.
• Melbourne's Central Business District has a magical world beneath its busy surface.
• Meatmaiden is located at the bottom of a flight of stairs off Little Collins Street, and it greets its customers with the aroma and sight of genuine marvels.
• When the day's supply of super tender American-style ribs (beef and pork) smoked over oak has run out, that's it.
• Get there early or make a reservation if you want to take advantage of the incredible pulled pig or beef brisket that smells like a forest fire is approaching.
• One of Melbourne's top ribs venues, Fancy Hanks, gets its Free-range meats from Gippsland.
• B'Churrasco is a Brazilian BBQ restaurant that is a meat eater's paradise because they serve nothing but meat.
• Brazil may not have won the World Cup, but Brazilian food scores major points in Melbourne with some of the city's tastiest ribs.
• A few restaurants that focus on serving American-style barbecued ribs are discussed here.
• The Steak Ministry Bar & Grill, with a name like that, has to be where Ralph Wiggum wanted to go to school (Wait).
• The Bluebonnet BBQ's mission is to provide Melbourne with the best slow-cooked, smoked Texan barbeques possible.
• Here at Senor BBQ, we're keeping up with the times by providing you with a mobile barbeque meat vendor.
• Unlike the previous provider, Senor BBQ serves authentic South American flavours with an Argentinean twist.
• As you can expect from the restaurant's name, these Chinese-style lamb ribs are wonderful.
• If your friends don't believe you when you tell them you ate Szechuan dry chilli chicken, it's time to show them.
• To create magical meaty moments in Melbourne, they have extensively researched American barbeque by frequently eating their way through some of the top barbeque spots in the US.
• Smokin' Barry's Slow Cook BBQ uses a low-temperature smoking method to keep all meat moist and tender.
• On the menu at Le Bon Ton, you'll find foods and preparation methods from throughout the American South.
• If you thought Neutral Bay's Grosvenor Street dining scene was getting too posh, this laid-back restaurant would change your mind.
• In contrast to other fast food joints, Ribs & Burgers doesn't serve garbage.
• The burgers at this restaurant, which opened in early October 2011, are made with care, from the hand-rolled buns to the exquisite displays on wooden serving boards.
• Free-range, hormone-free beef, hand-pressed patties, and a throwback butcher's decor make all the difference.
• Diners are urged to offer their 'Burger of the Month' recipes so everyone can have a say in what dishes are served.
• Mini burger samples of beef, lamb, and chicken, as well as ribs that have been seared and basted for eight hours, will keep you from feeling envious of other diners' meals.
• Ribs and Burgers are serious about serving up some of Melbourne's best ribs and burgers by combining their respective specialities.
• You can trust that what you get is the result of patience, experience, and the drive to provide the best possible barbecued items because all of their ribs spend at least 8 hours of slow cooking before they make it to your table.