ANN ARBOR, MI — If you’re looking for quality Texas barbecue in Michigan, then you may want to check out a restaurant in Ann Arbor, according to a recent list released by Texas Monthly.
Ricewood, in Ann Arbor, has made the list of the top 53 places – outside of Texas – to get your fix for barbecue. The magazine’s national list features places that Texas Monthly’s barbecue editor Daniel Vaughn decided are the best after traveling to 37 states during 16 months to try 149 Texas-style barbecue places.
Related: Michigan’s Best Local Eats: Ricewood keeps barbeque simple with salt and pepper rub, Asian-style sides
Ricewood, owned by Gabe Golab and his half-brother Frank Fejeran, has locations in the York complex at 1928 Packard St. and at 245 N. Maple Road.
“I was over the moon,” Golab said. “Daniel Vaughn is without a doubt one of the most prestigious barbecue reviewers in the world. (This is) pretty equivalent to a Michelin Star in the Texas-barbecue world.”
Texas Monthly has become known for a list it releases every four years of the top 50 barbecue places in Texas. The magazine’s next list is coming out in 2025.
This is the first year Texas Monthly released its list for the United States of Texas Barbecue. Restaurants that were considered had to be a part of the lower 48 states, consider themselves Texas-style joints and have permanent locations with predictable hours.
“I think anyone that is into Texas barbecuing and that kind of culture knows Daniel Vaughn and understands what it means to be written up in Texas Monthly,” Golab said.
Related: Ricewood opens second ‘real barbecue’ location in Ann Arbor
Ricewood has become known for its rice bowls, its sandwiches withs pulled pork or barbecued brisket and its meat by the pound like spareribs and pork belly.
Although rice bowls don’t sound like “a traditional Texas barbecue offering,” Vaughn wrote, he said Ricewood’s owners have made it so by adding a half a pound of smoked meat to the bowls.
“Sliced brisket is the most popular topping for the rice bowls, but I preferred the slices of pork belly so tender they melted in my mouth, along with some lightly pickled cucumbers and house-made kimchi,” he wrote.
Vaughn went on to share that each rice bowl is topped with a sweetened vinegar habanero sauce that comes in three levels of heat made with a recipe from Fejeran’s mom.
Ricewood prepares its meat early in the morning and trims all the meat by hand while keeping seasoning to a minimum with salt and pepper and wood smoking it.
The mention in Vaughn’s article is a really big deal for the business and just reaffirms that Ricewood is on the right track with creating “super consistent” and “high quality” meals, Golab said.
“For us, it’s just about keeping it going and keeping the quality up and keeping our standards where they need to be,” he said. “If he ever comes out with that list again, I would love to be in the top 10. I would love to keep elevating what we do until we’re ranked in the No. 1 spot.”
The list’s top 10 includes restaurants like Palmira Barbecue in South Carolina, Prime Barbecue in North Carolina, Owens & Hull in Georgia and Moo’s Craft Barbecue in California.
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Publish date : 2024-09-04 05:24:00
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