LPs Quality Meats

If there’s a better BBQ Beef Short Rib ($44) in Sydney, I don’t know where to find it. Luke Powell coats his fat, juicy ribs in little more than salt and pepper, and sticks 'em into the wood-fire smoker for nigh on sixteen hours. Yep, they go in at 11pm and come out just in time for dinner the next evening. They're charred, smoky and delicious, and if by chance you can’t finish, they’ll happily wrap up the remains in foil, and pop them in a brown paper bag for you to slice up as the best d amn cold meat ever to grace a bread roll. Eat it somewhere nobody can judge you for gnawing on the bone.

Meat lovers unite! If you love roasts, slow cooked short ribs, and fresh sides, this is the place for you. A busy and hustling restaurant many would never notice it as it sits pretty much obscured in an alleyway. The staff are super friendly and they roe try much have two sessions for dinner, 6pm and 8:30. Bookings are essential as the bar and seating fill up fast. We ordered smoked sausage, short ribs and the rolled pork. Everything was packed onto a metal tray and was cooked beautifully.
This kind of dinner is pricey though, at around $60 per person, and more if you have drinks.
Still a great experience and clearly a place Sydney-siders flock to.