Roger's Rib Shack

THIS PLACE IS GONE!

“Red meat is not bad for you. Now blue-green meat, that’s bad for you! ”

--- Tommy Smothers

ROGER’S RIB SHACK

8450 Reseda Blvd

Northridge, CA 91234

818-741-4070

818-975-5004  Fax

rogersribshack.com

11:00 AM to 9:00 PM Monday through Thursday

11:00 AM to 10:00 PM Friday and Saturday

12:00 PM to 8:00 PM (Or until they run out of meat) Sunday

One of Sharon’s co-workers told her that another co-worker swears by the barbecue at Rodger’s Rib Shack, and since she swears by it, and not at it, we decided to give it a try. 

When you walk in here your first impression is that this place used to be a bar.  That’s because it was a bar, or rather a British Pub.  Not that pub grub is all that bad, but I’ll bet it wasn’t as good as some of the Southern style barbecue here.  Unfortunately, Roger’s does not have a liquor license.  This is no fault of Roger’s, and while this blog is not the place to go into the vagaries and costs of city zoning policy in post housing bust Los Angeles, Sharon would have enjoyed a beer with her meal.

This is a storefront location on Reseda Boulevard just South of Chase Street.  Traveling northbound on Reseda keep a sharp eye out because the building just South of it projects farther toward the street and all but hides Roger’s.  Don’t worry about the parking since there is a large lot behind the place.  Right out front next to the sidewalk are the two American Barbecue Systems, “Pit Boss” rotisserie smoker/grills where the meat is barbecued every day.  They get the cherry wood fires going at 5:00 AM. 

Inside the walls are plainly painted.  There is a row of chairs and tables along the wall opposite the bar, and behind the bar are bottles of barbecue sauces and hot sauces where the liquor once resided.  There are bar stools so that when it gets busy you can sit and eat at the bar.  There are “oldies” rock ‘n roll playing for atmosphere and the big screen TV over the bar is on mute.  Mercifully, it was not tuned to the now de rigueur sports channel.  The lone hostess/waitress/bus person was very friendly and accommodating.  She explained that the place was still a work in progress, with the owner debating if he wanted to cough up the $15,000.00 to get a “zoning change” to apply for a liquor license (who said extortion doesn’t pay).  Takeout orders are accommodated and they also deliver to a fairly wide area of the San Fernando Valley.

Sharon and I each ordered a three meat combination with two sides.  Sharon’s was rib-tips, Tri-Tip, and a ¼ chicken with “Cheesy Mac N Cheese”, and sweet potato casserole as sides.  Mine included spare ribs, pulled pork and a regular hot link with coleslaw and mustard potato salad as sides.  Both combos were ordered with corn bread although garlic rolls are also available.  We were there before the regular dinner hour so there was almost zero wait for our food to arrive. (I have to apologize to our server.  I neglected to ask her name so I could mention it in this post. Mea Culpa!)

Corn Bread

The serving is a slice from corn bread made in a sheet pan.  It is a bit coarse, not a bad thing in a corn bread, and has corn kernels in it that give it a nice chewy texture, also not a bad thing, but it is a bit dry.

Cheesy Mac N Cheese

To its credit it is made with real cheese, not a Velveeta clone.  Unfortunately, the pasta was over cooked and mushy.  Sharon is a true mac and cheese snob and prefers her pasta al dente.  Somehow, when compared to other mac and cheese sides we have experienced, even those without peppers, it comes off strangely bland.  Maybe because the cheese used is a mild cheddar as opposed to one of the sharper cheddars or a more flavorful cheese blend and there are no other seasonings in the recipe.

Coleslaw

This is a basic, shredded slaw, firm, fresh cabbage and carrots, and is has just the perfect amount of dressing, to my taste, just a bit on the dry side.  The surprise here is a bit of cilantro in the slaw, which gives it a wonderful kick.  Well done, and it probably goes just right on a pulled pork sandwich.

Mustard Potato Salad

The taste and over processed texture made me think that it was commercial.  I would guess First Street brand from Smart and Final. 

Sweet Potato Casserole

This is very tasty and obviously done in house.  It is sweet, very buttery on the tongue, and just a bit difficult to determine just what spices have been subtly added.  This is worth ordering.

Spare Ribs

These are meaty and while not falling-off- the-bone tender are tender to the tooth, and full of the flavor of the cherry wood smoke.   They are great dry and are well complemented by the regular barbecue sauce in the bottle on the table,    

Tri-Tip

The cherry wood smoking does wonders to a great piece of Tri-Tip.  While they slice it a bit thinner than I would like it does not detract from the flavor and they certainly give you a generous portion.  If you have any left over, do take it home to make a sandwich for lunch the next day.  You will not regret it.

Lynda’s Hot Link

This is the “regular” hot link, and doesn’t deserve to be called a hot link.  It is spicy, with a rather puzzling mix of spices that I’m not sure I really like, but “hot” it’s not.  Put some of the barbecue sauce on this one.  I will try the Roger’s hot link next time.

Chicken

It’s not easy to barbecue chicken right.  If you want to know what it tastes like done right, order it here.  The breast and wing were moist, tender, and full of the cherry wood smoke taste.

Rib Tips

The word is disappointing.  They were dry, overcooked, and for a cut not known for being particularly meaty, they were not very meaty.  Even the sauce couldn’t save them.  This was the one thing we tried that we would not order again. 

Pulled Pork

I love good pulled pork and this one has great flavor from the rub and the cherry wood smoke.  The only negative was that it was a little dry and a little sauce takes care of that.  I took the leftovers home and made a pulled pork sandwich for  lunch using just a little sauce and the coleslaw…Wonderful

Although we didn’t try one, we saw a delivery order being prepared with what they call a Roger’s Beef Short Rib.  To me short ribs are small, and something you braise Italian style.  I don’t know what kind of cow this thing came from but it looked like a rib bone with a steak attached…a meal in itself.  Got to try one of these!

Roger’s Rib Shack is a no nonsense barbecue joint.  What they do well, they do very, very well.  Unfortunately, they don’t do everything well.  Still, it’s well worth going here or making takeout orders for the things they do well.  We give Roger’s Rib Shack a 7-1/2.