Other than South LA, the San Fernando Valley seems to have the most barbeque joints in the Los Angeles area. Today we're going to pit one place's ribs against the other. Mind you, we are not looking for the best ribs in the Valley. I wouldn't back either of these up as the best. more ›

Last Sunday the Spring Street Smoke House held their 1st Annual Rib Eating Contest. A few days later we discovered in our LAist Featured Photos pool some shots from the event, which were taken by Arne Meyer aka arne360 who remarked that the event wasn't "as messy as you think!" more ›

Who is Selig? The young European immigrant was called Seelegs (Sea Legs?), Felix, Skeezix, and Cecil by fellow studio employees who had difficulty pronouncing or remembering Selig Burrows’ name. Later showing respect for his increasing age and position he became ‘Mr. Cecil’. more ›

Local food blogger Food Woolf went in for the attack (in the nicest, saucy rib-devouring way possible) at the 8th annual Lucques BBQ aka the Rib Roundup which was held Sunday August 10th. By the end of the meal there wasn't much left except for some bared bones, empty plates, stained table linens, and these delicious photos that she shared with us via the LAist Featured Photos pool on Flickr. It'll be another year until Lucques serves up their BBQ grub, but we thought we'd tease your tastebuds anyhow. more ›

We can't all be vegans, right? Some of us still appreciate meat. That's why this shot of some tempting ribs by neonspecs from our LAist Featured Photos Pool makes the perfect bite for our Eye Nosh series. Our foodie photographer explains where this plate came from:

oh man. so good. but the best part was the little salad on the side. At Chinois on Main as part of the DineLA Restaurant Week(s), we ordered the Barbecued Baby Pork Ribs with Sweet and Sour Teriyaki Sauce as one of our appetizers. Super delicious, but could have been more tender.

This weekend marks the official start of barbeque season! If you've already mastered grilling, and are ready to move up to the next level, welcome to the world of smoking. Just remember, grilling is like a one-night stand and smoking is like a marriage. You should prep the ribs the night before and start smoking them six hours before serving. It requires a certain level of commitment. But the commitment is only one of... more ›

It seems like good restaurants tend to cluster together. Maybe it is an ancient herding instinct. One neighborhood that is happening of late is Crenshaw and Adams. To see it today, you would never know that this corner has an infamous drug-laden past. Check out Jerry Stahl’s book, Permanent Midnight, for the whole sordid story. Nowadays, it’s all about the food. On the west side of Crenshaw, just next to the gas station, stands... more ›

When we read New York Times' vacation on Ventura Blvd. last fall, we were happy the Valley got noticed with better geography skills than our local news outlets. And ever since La Di Da in West Hollywood closed (probably 'cause someone [see previous link] said its neighborhood was Miracle Mile), nothing in LA has been able to impress like Misti Chamkunthod's Brie mac and cheese (you can find Misti at The Backstage in Culver... more ›