And he experimented with various rubs and sauces until he found the taste he was after. Along with brisket, pulled pork, pulled beef and ribs, he strengthened the Lone Star identity with corn bread, chili beans, potato salad, beer and frozen margaritas. For the health conscious, he added smoked turkey and chicken. For fun, he threw peanuts and chili oil into the slaw. Six locations in California's Santa Clara County followed.
Statistics show that the number of U.S. barbecue eateries is rising.
Famous Dave's, a Minneapolis-based chain specializing in ribs, brisket and pulled pork, has opened 18 restaurants in the Midwest since it was started five years ago. The company anticipates close to 40 units nationwide by the millennium. Bobby Rubino's Place for Ribs, a Fort Lauderdale, Fla.-based chain, now has locations in Singapore and Indonesia, with plans for locations in a dozen countries within the next seven years. Dallas-based Tony Roma's Famous for Ribs also has spread to more than a dozen countries from Japan to Spain, with sites in Prague, London and Paris on the way. It's not grilling.