The Rib Man

The Rib Man

My baby-back ribs are sourced from pigs that are outdoor reared on Norfolk and Suffolk farms. I also produce a range of popular hot sauces including Holy Fuck.

Best ribs in London!

My ribs are baby-back ribs sourced from pigs that are outdoor reared on Norfolk and Suffolk farms.

I sell them as full racks, half racks, rib meat rolls and rib meat wraps.

http://www.theribman.co.uk

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The Rib Man

Review analysis
food  

My ribs are baby-back ribs sourced from pigs that are outdoor reared on Norfolk and Suffolk farms.

I sell them as full racks, half racks, rib meat rolls and rib meat wraps.

Reviews – The Rib Man

Where To Find Me – The Rib Man

The Rib Man: Brick Lane's Mark Gevaux on why London's barbecue ...

Review analysis
food   staff   location  

But in recent years there is one guy, east Londoner Mark Gevaux — also known as The Rib Man, trader in what he bills “the best ribs in London” — who has established a fiendishly loyal band of followers.

When I arrive Gevaux is standing — his left leg is metal, he lost his real one in a car accident — next to four hulking ceramic barbecues, prodding racks of ribs wrapped up tightly in silver foil.

Rack ’em up: Mark prepares the ribs (Picture: Daniel Hambury/Stella Pictures Ltd) He can also be found at his regular Sunday stall on Brick Lane (where on a good day he will sell 100kg of pork), or outside Upton Park at West Ham United’s home games.

And if it does well it will continue to other stations,” explains Gevaux, who is also frustrated that a gigantic high street food brand appears to have a similar logo for its summer barbecue campaign.

His successful hot sauce business required a move to Holy F*** HQ — a shipping container that Gevaux bought following a successful crowdfunding campaign.

Zelman Meats: restaurant review | Jay Rayner | Life and style | The ...

Review analysis
food   staff   value   drinks  

So they closed, put in red leather booths and a huge smoker and reopened as Zelman Meats doing a narrow menu of beef cuts: that’s short rib and sirloin, rump and chateaubriand, generally by the 100g, as well as triple-cooked chips and the like.

There are oysters to start, both naked and toasted under breadcrumbs with the tiresomely blunt instrument which is the cult Holy Fuck chilli sauce, made by the Rib Man, a well-known street food operator.

Indeed Zelman Meats feels like the entry level for the business.

■ Zelman Meats feels like a companion piece to Shotgun BBQ, a short walk away on Kingly Street.

■ Yet another victim of Mayfair’s costs: Eric Chavot’s well-received restaurant Brasserie Chavot – oh those soft shell crabs – has ceased trading from the Westbury Hotel on London’s Conduit Street.

The Rib Man | Restaurants in Brick Lane, London

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