Big Baby Q
Note: Big Baby Q has closed in maryland heights and will reopen in the midwestern downtown.
Every restaurant has a different vibe. It’s not just how the restaurant looks, but how it makes you feel. For example, eating lunch at Vicia makes me feel like I’m not only healthy, but cool AF, while eating at Taco Bell alone at 1 A.M. makes me feel like my life is not only in shambles, but completely meaningless.
I like Big Baby Q because Big Baby Q makes me feel like a man. I spend all this time hanging around that brick shit house Qui Tran, woodworker extraordinaire Paul Bunyan Dave Stine, and Balkan Treat Box’s 6’3 Bosnian muscle, Edo Nalic that I start feeling like a weakling child. The kind of kid the Spartans would throw off a cliff.
It’s a stereotypical answer to say that BBQ makes me feel like a man, but there’s something specific about Big Baby Q that makes me say that. And that is…
(pause for interior photos)
The motherfuggin’ beef rib. Now, to be clear, this is not an every day thing at Big Baby Q. This is typically a Saturday special, especially if you endlessly Tweet at chef/owner Ben Welch asking if he’s going to have them.
I should step back for a moment and explain a little more. You see, Big Baby Q’s menu features turkey, pork, and beef, like most BBQ establishments. However, it’s what Ben can do to brisket that makes them stand out. His brisket is in my top 3 for St. Louis, alongside Salt + Smoke and The Stellar Hog. It’s just beautiful—perfectly seasoned, tender enough to be pulled apart easily, but not in a mushy, overcooked way. I would totally serve it at my Bar Mitzvah party.
The brisket is always the day-to-day best seller, but in my humble opinion, the pastrami (pictured below) is where it’s at. I mean, it’s cured and highly seasoned with that amazing crust on it—what’s not to love? I’m Jewish, so trust me: it’s goddamn delicious.
Anyway, back to the beef ribs: I don’t have a lot to add to them. As Ben described them to me, they’re like bone-in briskets, and everyone knows that bone-in means better. So, using meat math, they’re even better than the best selling brisket.
The polite, adult thing to do would be to eat them with a fork and knife, but that’s not manly (unless you do like Dave Stine and whip out your own knife, but there’s no way I can pull that off without looking like a psychopath), so your best option is to take the ribs home and eat them at your table, shirtless. If you require a shower after eating, you know you did it right.