Robert Larson

Sports fans know TJ Ribs as more than just a legendary barbecue joint: It’s also where LSU coaches Les Miles (football), Paul Mainieri (baseball), Johnny Jones (men’s basketball) and Nikki Caldwell (women’s basketball) air their radio shows. It’s also home of Billy Cannon’s Heisman Trophy and is filled with LSU memorabilia; naturally, it’s also a popular spot to watch the games.

The barbecue spot, which has two locations now, was founded by TJ Moran of Baton Rouge, who also franchised the first Ruth’s Chris Steak House. Adding to the greatness of TJ Ribs is its chef, Robert Larson, who boasts an impressive resume.

Larson spread his culinary wings in New York at the Culinary Institute of American in Hyde Park and then went on to work at two Michelin star restaurants. Before relocating back to Louisiana to be with friends and family, he served as the executive chef for the Palms Hotel and Casino in Las Vegas. He says he is lucky to be back at home working for TJ Ribs, which he says has “set the standard for legendary Louisiana barbecue.”

 TJ Ribs’ menu includes red beans and rice, brisket, and ribs, along with grilled sausage and Avery Island shrimp. Information: 2324 S. Acadian Thruway, (225) 383-7427; 6330 Siegen Lane, (225) 291-8100 (Both locations are in Baton Rouge.)

Baby back ribs
Robert Larson is pictured holding TJ Ribs’ signature baby back ribs. They are marinated with secret seasoning for 24 hours and slow-cooked in custom ovens. They have been a staple at the joint for 27 years.

Categories: Louisiana Made, Spotlights