I took advantage of an unexpected trip to Seattle to so some barbecue research. Ahead of my trip, I reviewed some recent “Best BBQ” lists by Eater Seattle, the Seattle Post-Intelligencer, and people on social media.
This was my first stop, and it was pretty next-level. It’s a combination of barbecue, Caribbean and soul. The Caribbean influence comes because Red’s wife is Jamaican. Even though there’s plenty of seating, this is a takeout place. Everything is served in to-go containers. No misfires at all on what I ordered.
Jerk pork spareribs
Pulled pork, fried plantains, greens
Mac ‘n’ cheese
Sorrell (hibiscus drink) and red drink
Jamaican rum cake
Here’s my rundown:
Beef brisket–great smoky flavor. Jerk pork spareribs–transcendent, mainly because Red doesn’t use a heavy hand with the jerk spice. Very tender ribs, but still has a little chew. These were by far the best ribs that I had in Seattle. Pulled pork–bursting with flavor and great texture. Fried plantains–nice carmelization, tender and sweet. Greens–pretty standard. Lumpia–a Filipino-style spring roll filled with cabbage and chicken–tasty. Banana pudding–a great dessert! The pudding has Jamaican accents with a rum-like finish. Jamaican rum cake–just opening the container, I wondered if I would fail a breathalyzer test. Very moist and flavorful cake, but you have to be a fan of rum cake (which I am).
Loved the fact that Lil’ Red’s also serves sorrel (a hibiscus drink) and red drink! Love to see these related drinks on a menu side-by-side.