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Sun

Shane's Rib Shack

Stop for

Bar-b-que

Ahead

Montgomery

THE DOWN LOW

Shout out to Nick St. Julien for introducing me to Shane’s Rib Shack. Nick is a former employee who worked out of our Montgomery office and a really cool guy. Originally from Milwaukee, he was at home in the South and put off this cool, relaxed vibe. He knew all the best dives and our best moments together were hitting up everything from Chinese to Cajun to Soul Food. I had no idea the capital city was so diverse.


The one deviation was our trek to Shane’s Rib Shack. Dining there violated two of my archaic rules of barbecue. One, never eat barbecue out of a strip mall. Two, stay away from chains. Most of their locations are in Georgia, but restaurants across the Southeast and even in Arizona make them a big player. In the eight years between my introduction to Shane’s and my subsequent visit, I’ve revised my rule book significantly. I’ve had exceptional meals from joints in strip malls and a number of exceptional chains doing what I thought was impossible, putting out mouth-watering barbecue consistently across multiple locations.


My first visit presented a full dining room that certainly looked the part. When the goods arrived, I was surprised and delighted.  I don’t remember many details other than being joyfully satisfied and extremely stuffed as I waddled out. That impression hung in my memory banks and finally drove me back.


The pulled pork was very mild in flavor, with little to no recognizable smoky notes. While it pulled apart easily and had a good chew, it was better with sauce. I went with Shane’s Original, which is available for sale at the counter, along with a few other varieties. It’s a tomato base, sweetened with molasses and balanced with vinegar. There was a strong seasoning that I think was garlic, which added some punch. I was so impressed that I bought a bottle of their Carolina Gold on my way out.


Side #1 was mac n cheese, a soft noodle mix with cheddar as the main flavor. It was thick with a layer of cheese melted over the top. It was rich and warm and perfect for the cold day of my visit. I’m also a sucker for sweet potato fries. Shane’s had a strong sweet potato flavor with crispy edges and a soft center. As the name suggests, they were sweet but sprinkled with some salt they were well balanced.


In true barbecue joint fashion, Shane’s had their own over-the-top sandwich on the menu. It’s called the Shaniac, which I guess is pronounced like maniac. It’s a cheeseburger topped with pork topped with coleslaw. It looks like a formidable foe which I noticed as I was leaving. I tend to scan menus rather than reading them, which can lead to missing out on opportunities like the Shaniac. But I see you know, and next time you won’t get away.

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