Like most masters of the art of barbecue, Bryan Jones, who, along with his wife Krista, owns Jones Bones BBQ & Grub in Grafton, closely guards the recipe for the rub used on his award-winning ribs — and for two good reasons. The recipe goes back more than 50 years to the late Mabel “Grandma” Jones, who developed the unique smoky flavor in Johnson City, Tennessee. And, Jones Bones’ ribs have consistently been recognized as among the best not only in Lorain County but in all of Greater Cleveland as well.
“Growing up, I worked with my grandma in the kitchen,” says Bryan. “As I got older, I wanted to try my hand at barbecue. I took what she taught me and developed my own style, but the recipe for the ribs and sauce are still very similar to what grandma had.”
Jones Bones uses a St. Louis style rib, “and I rub it down with kosher salt and our special Jones Bones rub,” says Bryan. “And if you want to know what’s in the rub, it will cost you a whole lot of money.
“I don’t put any sauce on until it’s going out the window,” he adds. “You don’t need sauce if you have good food.”
In addition to the ribs, try the brisket burnt ends, pulled pork or smoky pulled chicken.
35015 Royalton Road, Grafton, 440-748-4343 (restaurant), 216-298-3851 (food truck), jonesbonesbbqandgrub.com
