The Ribman (ribs)

The grub: Heaving buns and wraps (from south London’s Davie’s baker) filled with slow-cooked, Norfolk-sourced baby back rib meat and doused in either The Ribman’s sweet barbecue sauce or the Scotch Bonnet-based Holy Fuck hot hot HOT chilli sauce which will make your eyes water and your tongue burn. The pulled pork is tender and smoky, the sauce sticky and mind blowing (he has since made others but this is the LSF favourite).

The vibe: This stall has a cult following. The Ribman turns up at some ungodly hour to start the slow cooking process, tweeting as he goes about whichever drunken activities he happens to witness on Brick Lane before 9am when the meat finally falls off the bone. Catch him early online and you will see photos of the sunrise, the ribs and the bustling crowds. But let him lure you in for brunch early or a queue will form and you’ll have to go hungry.

The story: East Londoner and West Ham supporter Mark Gevaux learned to be a butcher at 15 years old. From there he perfected his rib technique and after an accident involving the loss of his left leg, he decided to concentrate on doing “what I’m good at. People are always saying what I should and shouldn’t do but I just want to do what I’m good at and do it really, really well.” He has a Spanish wife and meat-obsessed children but when he’s not with them, you’ll find him standing cheerfully behind the stall meeting and feeding people from all over London – and watching their reactions to the Holy Fuck sauce of sauces.

The tab: £5 per bun/rack/wrap

Get the lowdown: Thursdays at Kerb Kings Cross, Kings Boulevard, N1C; Sundays, 9am-2pm, Brick Lane market, E1. Twitter @theribman,

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