Michelbob’s Championship Ribs & Steaks


Regrettably, I have never been able to make it to this restaurant on an overnight because the airline I work for does not fly into APF. For that matter, only a few air charter carriers actually fly into APF. So, unless you have your own plane, rent a plane, fly for one of these air charters or charter a jet yourself, you’ll have to drive there, but however you get there, it’s worth the trip.

I started going to MichelBob’s in my college days. Everyone heard about this place through word of mouth – mouthwatering mouth. It was known as the “$100 Rib Joint” because we would fly there. When I was a sophomore, a friend owned a Piper Cherokee 180, N6325J, and we would fly there often. Looking through my log book, there are over a dozen APF entries, which don’t include my times in the back, of course. Though it was easily 2.3 hours (one way) it was always worth it. When my friend upgraded to his Seneca, N80WA, we were able to cut it down to 1.6 hours, making the trip over even more appealing. 

From APF, MichelBob’s is a short, circuitous drive from the FBO. It is literally across the highway, but not something one should cross on foot. We would either borrow the airport car, or they would shuttle us there. Sometimes after two racks of ribs, we would dare the traffic lanes on our walk back to the FBO. 

Let’s talk food! When I first started going, it was all about the ribs. Back in college I could easily polish off two full racks. The rib meat is so juicy and tender it just falls off the bone and melts into your mouth. Oh, and the barbeque sauces that they have! OMG, they are so delicious! My personal favorite is The Sweet. By the way, you can now purchase their sauces. My pantry is always stocked with MichelBob’s BBQ Sauce.

Now when I go, usually with family, we order The Feast. This huge meal easily feeds four people. It includes a rack and a half of their amazing baby back ribs, half a barbeque chicken, pulled or sliced pork, sliced beef, amazing garlic toasts, two sides of potatoes (your choice), two ears of corn, baked beans and coleslaw. Of course, you can add extra ribs! Throughout college, I never tried their sliced beef or pork (sliced or pulled) which are just as delicious as their ribs. It took going with others for me to expand my horizons. I’m glad I did because the rest of the items are as fabulous as the ribs.

Michelbob’s was founded in 1979 and is still a staple, family-owned restaurant, boasting “BEST FOOD IN SW FLORIDA.” The second-best thing to flying there is that you can have their ribs shipped overnight to your house! Just thaw, heat and eat! When I’m “jonesing” for ribs, my mind immediately turns to Michelbob’s Championship Ribs & Steaks, and then my mouth waters.

Michelbob’s Championship Ribs & Steaks

371 Airport-Pulling Road North

Naples, Florida 34104



SOURCEAero Crew News, July 2018
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Craig Pieper is the Publisher and Founder of Aero Crew News. Craig is responsible for the content, website design and organization of the material and people producing the material for the magazine. Craig obtained his Bachelors of Science in Aeronautical Science, along with a minor in Aviation Weather, from Embry-Riddle Aeronautical University in 2001. Craig is also a First Officer for a major airline with a type rating in the Boeing 737 & Embraer 145 and has logged over 8,000 hours of flying time since his introductory flight on November 14th, 1992. Please feel free to reach out to Craig and maybe your email will make it in the next issue under the "Letter To The Publisher" section of Aero Crew News.


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