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July 23, 2024

Mad Racks Rib Shack – Stevie (Geezer)

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Mad-Racks-Rib-Shack-Stevie-goodtaste

Stevie (Geezer) is the Head Chef/Owner of Mad Racks Rib Shack

What gave you the idea to open a takeaway rib shack in Byron Bay, known for vegetarians and flower children?

I felt it was time to bring a bit of fun and variety back to the food scene in Byron. I was actually vegetarian myself for eight years and these ribs ‘turned’ me. We only serve free range local pork ribs that are from hormone- and antibiotic-free piggies. Although we are proudly paleo/protein and carb-based, most of our food is gluten free.

Is there anything else on the menu apart from ribs?

Absolutely! Fresh wholesome food: grilled seasoned spuds, Wicked Chickens (named by our customers), fresh salads, house-made breads, and crowd favourite Mad Smash. We also cater for bucks/hens/sporting events, and we’ve even done a wedding!

Could you tell us a little about your business/career background?

I am a UK-trained chef. After working in Sydney I started Beach Hire in Bay St in 2009, then back into hospitality with the Silver Bullet cafe in Belongil, Byron Bay Barista School and now the Rib Shack. I have another exciting venture starting this summer too.

What advice have you been given that has served you well in the kitchen?

Don’t touch that, it’s hot.

Is there a trick to making great ribs?

Ribs would have to be one of the most expensive, labour-intensive and difficult cuts to do really well. The general rule of thumb is ‘slow and low’, but we take it to another level and believe we have a world-class product here in Byron. 

We have had a few huge compliments from rib connoisseurs  from the States, and even from our competitors.

What is your most popular dish?

Hands down, combo meal for two. The best feed anywhere for under $50.

What is your personal favourite?

Free-range Pork Ribs with Byron Steve’s Hellish Relish. It’s not on the menu as it’s brutally hot, but we are happy to cook them for you.

Are you customers mostly local or tourists?

Our customers are 99 per cent local, pretty much, as we have no menus or flyers yet and just the advertisment in The Echo, which works wonders for us!

Why do you think people keep coming back?

Everybody loves ribs (!), and quality over quantity will win every time in sustaining repeat custom.

Is there any feedback that your customers consistently give you?

Without a word of a lie we get customers who call us back after their meal to tell us how amazing it was. That’s pretty much unheard of and definitely gives us all a warm and fuzzy feeling… yeah, that’s pretty special!


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