Crim’s Bar-B-Q

Excellent all round BBQ joint. I think the ribs are the best in town, and the pulled pork is of equal quality. Great smokey flavor, and the ribs are a beautiful pink color under a nicely caramelized exterior. I love the mac n cheese, the collards and beans are very good too. Too bad about the location but its worth the 8 mile trip up when they’re open. Not a big fan of the sauce but I can say that about most local BBQ spots, just get takeout and use your own. And BTW, mind the hours and I suggest you call in advance to make sure they’re open. Oh yeah, try the peach cobbler, its outstanding!
(ROTD? Gheez, I need to investigate Unilocal’s criteria for this. Of all the stupid reviews. Thanks anyway.)

Best BBQ in Jax. Ribs are by far the best I have had in Florida. I have ribs from all over the southeast and these are definitely on the top of my list. Tender juicy fall off the bone. The dry is fantastic and the smoky flavor is perfect. The balance is great no real stand out flavors. The sides are great especially the beans. I also like the slaw has a kind of berry flavor to it very good and not to sweet either just right. This is a must stop for BBQ in Jax even Florida. This is a place you seek out because the ribs are that good.
Don’t be put off by the place when you are smoking it tends to stain the walls and gives the white walls a dirty look (it is like a cigarette smokers house). The place is clean and the building is not to old (2005).
Just call in your order and pick it up you will not be disappointed.

Got to taste their ribs at the 2011 Orange Park Fall Festival. Definitely in the top 3 of the best ribs I have ever had.

To start with, if the Health Dept made a surprise visit they’d shut him down!!! The smoke from cooking was so thick you could cut it with a knife! So far as the food… if you like greasy beef jerky ribs then this is your place. Granted the «meat» of the ribs were tender but saturated with fat. Not the flavor that everyone raves about. The BBQ sauce, straight out of the bottle, not cooked on the ribs. The macaroni and cheese, homemade with lots of cheddar cheese but tasteless, had to add salt and pepper just to eat it. Oh the garlic toast… two pieces of white bread burnt in one of the rotisserie broilers and put underneath the ribs to soak up all the grease. The sweet potato was the only thing that was edible. And for dining in? One 4 place setting table, but with all the smoke and greasy aroma as soon as you walk in the door, you smell like you’ve been back in the back cooking all day. It might appeal to some but I’ll pass on a return visit.