DELAVAN, Ill -- The Harvest Café in downtown Delavan is not where you will be served ribs at a picnic table with a roll of paper towels.
This is where you come for a more refined rib.
As Chef Cameron Urban puts it, "It's a couple day process to actually smoke, brine, and dry rub."
The ribs are brined twelve hours for moisture before soaking in a dry rub for another twelve hours.
Then they are smoked for three hours and served with a mustard sauce on the side.
That's where the South Carolina style comes into play.
"Some people think they're a tad on the spicy side, but that's why we put it on the menu," Urban explained. "It's definitely not a sweeter style."
"I like the dry rub, and with the mustard on the side so you can add more or less if you want to," said Harvest Cafe regular, Ed Allen. "Usually it's very, very, very good."
Marc Strauss and I ordered a half rack of ribs each, which comes with a side of German potato salad and french fries.
Mark and I agree that mustard on barbecue is a pleasant surprise.
I thought I had preferred sweeter, red sauces, but these ribs are giving me new kind of respect for South Carolina.
The spice has just enough kick without overpowering the taste of the rib.
Like most items on the menu, the dijon mustard and dry rub are prepared in-house.
Even the wood in the smoker comes from in town.
If you do prefer a sweeter rib, just stick to the dry rub and don't let the name fool you, because these ribs are moist.
Our meals with two soft drinks came to $36.30 plus tip.
Chef Cameron Urban says his barbecued rib recipe has gone through an evolution over many years.
"You've always got to test and tweak, see if it's too spicy, you know," said Urban. "It's been pretty standard for probably two years now."
The Harvest Café is in downtown Delavan.
They are open for lunch and dinner Wednesday through Saturday with breakfast on weekends.
They close for dinner on Sunday and stay closed through Tuesday.