‘Santa Maria’ style barbecue seems to be the norm just north of Los Angeles, but it seems that when you find a BBQ joint going that extra mile (they do have a custom built pit they built that they use only oak with) up on the Central Coast of California, you have good reason to get excited that this won’t be something simply slapped over a grill to dry up and wither away. The Rib Line is just one of those places putting the extra time needed to create good BBQ.
The review in the New Times SLO by Kathy Marks Hardesty reminded me that not only do they have great ribs, chicken, and tri tip, but they serve award winning chili. From the article, “I call it my triple threat tri-tip chili,” owner Brian Appiano, explained. “It has three chiles: jalapeno, chipotle, and California; and tri-tip two ways: oak roasted and cubed, and five-hour braised pork.” I’m a sucker for BBQ, but chili, good chili, ranks very high up on daily craving for me.
See their lunch and dinner menu here. Note The Rib Line offers free delivery anywhere in San Luis Obispo with a $15 minimum order.
Read the entire article here
Find it here:
View Larger Map