Phillips BBQ | Inglewood | American, Barbecue | Restaurant
Loading...
Every year, there is an upstart who claims that he makes the best barbecue in Los Angeles. And every year, I visit the stand, snort, and stop back at Phillips on the way home, because there are occasionally things that shouldn't be messed with. Crusted with black and deeply smoky, the spareribs at Phillips Barbecue are rich and crisp and juicy, not too lean. Beef ribs, almost as big around as beer cans, are beefy as rib roasts beneath their coat of char, tasty even without the sauce. They are the only ribs that can compete on equal terms with the best from Kansas City or Tuscaloosa. And the extra-hot sauce, so crowded with whole dried chiles that the ribs occasionally look as if they have been embellished with Byzantine mosaics, is exhilarating. Tucked into a mini-mall between a liquor store and the local chapter of Alcoholics Anonymous, the original Phillips might be a little hard to find, although if you keep your window open, you should be able to sniff it out from half a mile away.

Restaurant Details

Cuisines: ,

Features: , , , , , , ,

Price: $
Payment Type: MasterCard, Visa

Parking: Lot Available, Street


Reservations: Not Necessary

Related Stories

  • BBQ Flowchart: Where You Can Be Up to the Grill in Meat
  • BBQ Flowchart: Where You Can Be Up to the Grill in Meat

    This weekend, you can haul out that backyard grill -- if it's not out already -- and join in on the great American tradition of grilling meat and vegetables (but mostly meat) to welcome the long days of summer. If, however, you have neither a backyard nor a grill, you...
    • May 25, 2012
  • Smoke Gets in Your Eyes

    Around this time of year, we start to yearn for restaurants that put their smoke in the meat, not in the street . . .
    • Aug 19, 1998
  • Big Meat

    Al-WatanLike any serious Pakistani restaurant, Al-Watan ostensibly specializes in the complicated offal dishes that make up the heart of Muslim Pakistani soul food: masala, here a ragout of chopped goat's brains cooked in a bright-red spice paste; and paya, a mildly spicy dish of braised beef and tendon. But the...
    • Feb 25, 1998

Map

Now Trending

Nearby