“The Lord God caused the man to fall into a deep sleep; and while he was sleeping, he took one of the man’s ribs and then closed up the place with flesh. Then the Lord God made a woman from the rib he had taken out of the man, and he brought her to the man” ~ Genesis 2:21-22
Since the biblical story of Adam and Eve, it seems humanity, particularly the male descendants of Adam, has been on a perpetual quest for the perfect rib. This craving spans all varieties, from short ribs to baby back ribs, spare ribs to St. Louis style, and everything in between. The more meat, the better. It’s a primal desire, almost as if we’re trying to replace that missing rib. (Interestingly, both men and women have the same number of ribs, suggesting divine replenishment after Eve’s creation).
One of the most dedicated rib aficionados I know is my friend Bruce “Sr. Plata” Silver. Together, we’ve embarked on numerous culinary adventures, primarily in pursuit of Korean-style beef short ribs and beef ribs, his top choices. So, when Bruce and his brother Loren “Lenchito” Silver invited me on another beef rib expedition, I pictured us heading to some far-flung, exotic location. Little did I know, our destination was much closer to home, yet felt like a world away. Our drive to Big Nate’s Family BBQ took us deep into an unexpected industrial area of Mesa, Arizona, a part of town I didn’t even realize existed. It felt like venturing off the map of modern suburbia and into a different kind of landscape.
Big Nate's Family BBQ storefront in Mesa, Arizona, inviting barbecue lovers.
Discovering a Unique BBQ Experience in Mesa’s Industrial Heart
Big Nate’s Family BBQ stands out from the typical barbecue joints we’ve frequented. Tucked away in an industrial zone, it shares its parking lot with auto repair shops, a far cry from the usual suburban storefront. The signage is understated, almost blending into its surroundings. But in reality, like any true barbecue haven, the best way to find Big Nate’s is to follow your nose. The aroma of smoked meat is an irresistible beacon, a fragrant invitation that wafts from the smoker parked right out front. Plumes of smoky, perfumed air drift towards you, a siren’s call for any BBQ enthusiast.
Stepping inside, you’ll find a compact and no-frills dining space. It’s essentially a service counter where you place your order, accompanied by a couple of picnic-style tables for those who choose to eat in. The focus is clearly on the barbecue itself, not on elaborate décor.
Cozy and intimate 'dining room' at Big Nate's Family BBQ in Mesa, featuring picnic-style tables.
The Silver brothers, Bruce and Loren, are kindred spirits when it comes to food adventures. Beyond their shared passion for beef ribs, they possess an insatiable curiosity. They engage restaurant staff with insightful questions, not as critical fault-finders, but as genuinely interested diners seeking to understand the craft behind the cuisine. We were fortunate enough to be invited into a back area adjacent to the small dining room, where my friends had a detailed conversation about Big Nate’s signature beef ribs. We learned that these ribs are smoked for a full 12 hours and are a Friday special. Big Nate’s prepares around 30 beef ribs every Friday, and they have a reputation for selling out quickly, a testament to their popularity. None of us were sure whether a one-pound or two-pound rib would be the right choice to satisfy our appetites. Our incredibly gracious hostess provided a visual demonstration of these Flintstonian ribs, showcasing their impressive size. Ultimately, we each opted for ribs weighing between 1.1 and 1.3 pounds.
The Ribs: A Meaty Masterpiece (with a Little Fat)
Friendly hostess at Big Nate's Family BBQ displaying massive beef ribs, highlighting their generous size.
Carson Valley Meats offers some insight into the beef versus pork rib debate, noting: “Beef ribs tend to be fattier and more flavorful than pork ribs, although pork spareribs, cut from the sternum, are also fattier and pretty darn tasty. One thing that differentiates the two is where the meat comes from. Beef back ribs are leftover from where the ribeye is cut away, which makes them less meaty. Short ribs are from the lower half of the rib cage and are meatier and tastier. Pork ribs are cut in a variety of ways, and depending on where they’re cut, will give you different textures and flavors.”
Staying true to this description, our beef ribs were indeed fatty, and unfortunately, also had a somewhat rubbery and inedible membrane. It seemed that the fat and bone combined likely accounted for nearly half the total weight of each rib. While none of us are particularly fond of excessive fat, the beef itself was undeniably delicious. The rub was simple yet effective, featuring a generous application of coarsely ground black pepper and salt. The ribs were lightly smoked, allowing the natural beef flavor to take center stage. Despite thoroughly enjoying the meaty portions, none of us in our trio could manage to eat a second rib. These are substantial, truly satisfying portions.
Beyond Ribs: Exploring Flavorful BBQ Sides
Of course, beef ribs alone, even of this magnitude, don’t make a complete barbecue experience. No BBQ feast is truly complete without the right sides. Big Nate’s menu offers a tempting selection, including loaded mashed potatoes, Nacho Mama’s mac and cheese, Southwestern pasta salad, BBQ beans, fresh coleslaw, and cornbread, available with or without green chile. Naturally, the green chile cornbread piqued our interest. It turned out to have a mild piquancy, more akin to a bell pepper than a fiery chile. The cornbread itself was honey-sweet, remarkably dense, and wonderfully moist.
For me, baked beans are the quintessential barbecue side. There’s something about the saucy, smoky, and syrupy blend of savory and sweet flavors that has a deeply satisfying, almost primal appeal. Big Nate’s baked beans certainly hit the spot.
Delicious baked beans and green chile cornbread, must-try side dishes at Big Nate's Family BBQ.
Big Nate’s also offers a daily lunch special called “The Trinity” (originally named “The Holy Trinity,” but renamed for obvious reasons). The Trinity features a mouthwatering combination of brisket, pulled pork, and perfectly seasoned chicken quarters, accompanied by a side of their signature mashed potatoes and pulled pork beans. I decided to order The Trinity to take home to my wife, Kim. However, upon reaching the counter, I realized I had left my credit card behind. Before I could ask my friends to cover it, or cancel the order, I was told it was “on the house.” This unexpected act of generosity earned Big Nate’s Family BBQ a significant amount of respect and customer loyalty from me.
A Friendly Farewell and a Doggone Good Time
Happy customers Bruce and Loren Plata with The Dude, enjoying the friendly atmosphere at Big Nate's Family BBQ in Mesa.
Our debonair dachshund, The Dude, also enjoyed his visit, happily socializing with his “uncles” Bruce and Loren. While he didn’t partake in the barbecue feast, he clearly appreciated the camaraderie.
Big Nate’s Family BBQ
1722 North Banning, Suite 102
Mesa, Arizona
(480) 525-7291
Website | Facebook Page
LATEST VISIT: 29 December 2023
# OF VISITS: 1
RATING: N/R
COST: $$$$
BEST BET: Beef Ribs, Green Chile Corn Bread, Baked Beans
REVIEW #1370
