Restaurant Review: The Pit. Raleigh, NC

I haven't been able to connect my laptop to the internet and that means I haven't been able to update pics to the internet and that means the things I've been cooking up here can't be blogged about yet. Instead I've taken some pics from my fb page and decided to catch up on some restaurant reviews.
I first learned about The Pit from a good friend of ours. It wasn't until Chris and I saw pit master Ed Mitchell win against Bobby Flay on a Throwdown episode that we actually decided to check it out.
We stood in a long lunch line up inside the more upscale bbq restaurant just a couple days after the show aired and it was so worth it.
The Carolina ribs were fall off the bone tender. They were exactly as described on the show - the flavor of the meat shines through with the hints of smoke and touch of sauce to make it the perfect mouthwatering bite. I never thought "quickly" cooked ribs could ever taste so good. Maybe the fact that Ed has his own farm supplying the pigs makes The Pit's meat taste all the more better. Best ribs I've ever had. Hands down. We've frequented the restaurant a few times so we've been able to try a couple other dishes and a lot of the sides. I do like the Carolina ribs vs their Baby Backs (and they're cheaper which is always a plus). I've enjoyed all of their sides - from mac & cheese, the awesome baked beans, sweet potato fries, etc.
As far as the negatives:
The hushpuppies aren't as good as ones I've tried at Allen & Sons in Chapel Hill and the biscuits were a bit dry. Also unfortunate was during my last visit, my sweet potato fries DEFINITELY tasted as if they were from the night before and stuck back in the fryer. They looked and tasted like shoe leather. Such a let down. Another negative I did find goes back to the first time we visited. With the long line up extending out the door, I didn't understand why the hostess wouldn't inform the crowd that you should put your name down with her on the waiting list. I'd say 80% of the people standing there waiting had no idea that you could do that. There was also a time we visited where I used the vinegar based sauce in the bottle to dress some of my rib meat. It's a delicious sauce except for when the vinegar erodes the top of the bottle that's painted silver or something and a green tinted, absolutely foul, poisonous tasting liquid dripped out with the vinegar. We informed the waiter in hopes he would toss the bottle but instead just put it aside, I really hope it didn't just get placed back on the table later.

All in all, The Pit has left us satisfied more than disappointed. It's not a perfect restaurant but the Carolina ribs are.