New Christmas Tradition, Beef Ribs from Phil’s BBQ

I certainly hope your Christmas dinner was delicious. In a complete break from tradition, I brought ten of Phil’s BBQ ribs to our Christmas meal. Dry-rubbed, no sauce. Phil’s is a San Diego steady. If you do come down South (of Los Angeles), do drop in:

For the past thirteen years, BBQ lovers across San Diego County have turned to restauranteur Phil Pace to satisfy a singular craving: mesquite grilled baby back and beef ribs, chicken and sandwiches. Serving thousands of customers a day from a diverse clientele of skateboarders to Bentleys, Phil has built his foundation on consistency, quality, freshness and friendly service.

“We thrive on providing each guest with the ‘Phil’s Experience’, which basically comes down to organized chaos,” laughs owner Phil Pace. “The biggest reason behind our success is our loyal customers who have supported us and waited in line for a taste of BBQ for the past twelve years.”

Since opening its doors in San Diego in 1998, Phil’s BBQ has served over one million pounds of  BBQ sauce (enough to fill Shamu’s tank).

Expanding from four employees to well over 100, Phil’s BBQ has become an employer of choice in San Diego. In 2007, after the smoke cleared from the original Phil’s BBQ location in Mission Hills, the restaurant relocated to a much larger space in Point Loma. Even with a change of location, the Phil’s experience and menu remains the same: long lines of anticipation, an energetic, friendly atmosphere, fantastic food, huge portions and many, many, paper towels.

I don’t mutter to myself (too much) but throughout the pre-meal, I kept murmuring gently: Easy, big guy. Hold steady. And then when the rib masterpiece finally met my plate, I whispered: g’head, git up in there.

Again, Merry Christmas, hope you got what you were jones’in for. Like some ‘dem ribs. . .

Dear Abby Corrects Me About Phil’s BBQ

This weekend, I had some barbecue. It was delicious. Pork short ribs and (cue Bronx growl) a quartah shicken.  How short were the ribs, you ask? Very short. But reading this Dear Abby advice column below, I realize I gotta be careful when I go to Phil’s Barbecue: 

DEAR ABBY: Is it ever proper to wear your napkin tucked into your shirt collar when dining out, instead of placing it on your lap? Traditionally, a napkin is placed on the lap to prevent soiling of the clothing, I would guess. But some plus-sized folks and women with large bustlines don’t usually have food reach their laps, just their shirts. So what do you think? — JUST WONDERING IN NEW JERSEY

DEAR JUST WONDERING: Your napkin belongs in your lap when dining out, regardless of what size you are. According to Emily Post, “an exception can be made for the elderly or infirm.” So if you are neither of those, consider carrying a stain remover “pen” with you in case there is a slip twixt the fork and the lip.

Darn. So much for my dicey table-manners. I may have to learn more from this Ms. Post.