22.3 C
Byron Shire
April 14, 2021

Mad Racks Rib Shack – Stevie (Geezer)

Latest News

SCU celebrates alumni achievements with awards

A group of Southern Cross University graduates who have made extraordinary global achievements in research, community building, healthcare and environmental issues have been acknowledged with the 2020 Alumni Impact Awards.

Other News

Inspector condemns prisoner health services

In the forward to the Inspector of Custodial Services Report published last month, Fiona Rafter Inspector of Custodial Services says that the provision of health services to inmates in New South Wales custodial facilities is a complex and challenging responsibility.

Interview with Mitch King from Dream Bigger

Dream Bigger is presenting Lismore Youth Festival in partnership with numerous organisations in Lismore. Dream Bigger connects established artists with potential future artists to make their ideas a reality through engaging workshops and collaboration. The Echo spoke to Mitch King from Dream Bigger.

Mandy Nolan’s Soapbox: The New Resilience

Resilience is dead. The word has been overused. Some may say the word is no longer resilient. We broke it. It’s unfortunate because it was a really good word.

Waking up with a sick feeling in my gut

Horst Tietze, Mullumbimby Thank you to Mandy Nolan for publishing her courageous account of growing up as a young woman...

Shearwater almost perfect with 99kW solar

Shearwater, the Mullumbimby Steiner School, has made the switch to solar, installing a 99 kW system to power the school into the future.

Where announcements masquerade as action

The great secret about government in Australia is this: no-one wants to know about government in Australia.


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!

Recent stories tagged Food & Wine:

Basiloco, from Italy with love

Photos and story: Caz Parker On the Italian island of Sardinia villagers are ten times more likely to reach the age of 100 than are people born elsewhere in the world. Longevity experts believe Sardinians’ longer lives are owed to...


Au revoir La Table

After six-and-a-half years of fabulous menus and a steady and generous culinary contribution to our region, La Table Cafe and Restaurant is coming to the end in its present form – the Mullumbimby premises.


Educating the palate; feeding the imagination

Eating a nicely prepared, cooked and served meal out, these days, is as easy as filling your car with petrol.


Rising to market

What’s in a name? In some cases people sit for hours stabbing in the dark, grabbing at suggestions and generally trying to inject some meaning into a business name. Other times, you just hear the name, you see the product and you say to yourself Yes!


Making a crust

I can attest to the almost inhuman hours bakers keep while toiling for this very basic human dietary need – bread.


A northerly aspect

You’d need a couple of lifetimes to get to the end of the good things happening on the north coast.


Cafe culture by night

A couple of weeks ago, I wrote up the Aquarius cafe, bar and restaurant in Lawson Street in Byron Bay.


Managing to feed the soul

We humans are sentient beings and when it comes to sitting in someone else’s space, I know I get the jitters if the overall atmosphere is unfriendly, stiff or uncomfortable.


Bonne Santé

Santé is now open at 10am, seven days per week, for a brunch with a twist. Here, they have a rep’ for a delicate pizza crust (among other culinary choices), and using that reputation, they’ve created a brekkie hybrid that’s being introduced on the brunch menu.


Phở (‘fahr’) the love of food

Vietnamese people move in very small circles. It’s a cliquey community where ex-pats are concerned no matter where they’ve settled.



Support The Echo

Keeping the community together and the community voice loud and clear is what The Echo is about. More than ever we need your help to keep this voice alive and thriving in the community.

Like all businesses we are struggling to keep food on the table of all our local and hard working journalists, artists, sales, delivery and drudges who keep the news coming out to you both in the newspaper and online. If you can spare a few dollars a week – or maybe more – we would appreciate all the support you are able to give to keep the voice of independent, local journalism alive.


Please enter your comment!
Please enter your name here

Red Cross offers additional bushfire grants

Australian Red Cross is opening a final round of support grants for people affected by the bushfires who are suffering extreme financial hardship.

The return of the prodigal son

Gallery DownTown, the annexe of Tweed Regional Gallery, is presenting a new exhibition by regional artists.

Rotary Downunder Baton handed over at Byron Bay

The Rotary Club of Byron Bay recently took the Rotary Downunder Baton to the most easterly point of Australia as part of its national journey. As well as being the national celebration of one hundred years of service by Rotary in Australia, the theme for the centenary is 'Rotary says no to domestic violence'.

Interview with Jean Kittson

Comedian, writer, and social commentator Jean Kittson has the ability to distil complex ideas into commonsense. Jean is one of the national treasures in conversation with Mandy Nolan and Fiona O’Loughlin at No Eggs for Breakfast, a comedic chat themed around life beyond fertility! It seemed remiss not to ask Ms Kittson on her take on the debacle that is federal politics and gender equity.