Traditionally, slow-roasted ribs have been used since the early 1950s at the restaurant, but now some of the ribs will spend time cooking over 100 percent hickory wood that comes from a small farm in Clermont County.
The original “Ribs King” slab is a staple in Cincinnati. Sparked by changes in flavor profiles, the company started experimenting with different cuts of ribs, which led them to choose the more juicy cut of meat.
“There’s a little higher fat content in the St. Louis spare rib,” said Evan Andrews, vice president of Montgomery Inn. “That fat content renders out and what your left with is a very lean juicy rib.”
The baby-back rib lacks the fat content to allow the smoke to penetrate the meat and would dry out, according to Andrews. “This product does not get dry at all.”
Customers must ask for the new product as a special for another three weeks before the item is placed on the menu permanently. Montgomery Inn has locations in Montgomery, Cincinnati, Dublin, Ohio; and Ft. Mitchell, Ky.
Changes in the menu have been few and far between at the restaurant. “We added our brisket about two years ago, but this is it for right now,” Andrews said.
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