The ribs at Rock n Roll Ribs really do rock, and no wonder. The barbecue joint in a sedate Coral Springs shopping center is owned by Nicko McBrain, drummer for the heavy metal band Iron Maiden, and guitarist-chef Rick ``Moby'' Baum.

Turns out McBrain and his pal Baum, a neighbor in Boca Raton, share a love of sweet-tangy 'cue as well as hard-driving music. For several years they joked over ribs and beer at backyard parties about opening a place. Then Baum, a longtime restaurateur, found a site and a third business partner.

Open five weeks, the small restaurant on U.S. 441 has been drawing big crowds, with lines out the door on weekend nights. It's a cross-generational success, attracting families, teens and devoted fans, some sporting Iron Maiden T-shirts and tattoos.

The place is decorated with lots of Baum's guitars and Iron Maiden memorabilia. If you're not up on the Grammy-nominated British band (The Number of the Beast, Piece of Mind, Fear of the Dark), you can check out their concert videos, played here along with performances by Led Zeppelin, Journey and others. Just don't expect to hear Barry Manilow or Britney Spears.

Huge Marshall amps and one of McBrain's drum sets take center stage, but there's only live music on special occasions. When McBrain isn't touring -- or working on the album the band just began recording -- he joins Baum schmoozing with patrons. While space is tight, the atmosphere is friendly and lively.

The menu camps up the music theme, starting with dishes like the Road Crew onion stack or a bigger hit, delicious drumsticks and wings. Sauces include a scorching Run to the Hills rendition, playing off the band's '82 release.

Other sides include stuffed potato, salads and chili that's thick with ground beef, beans and caramelized onions, sweet from a touch of brown sugar and kicky from a dose of spices.

``Headliners'' come with garlic toast and two sides: fries, beans, slaw, baked potato, corn on the cob or extra toast. The baked beans were our favorite -- loaded with bits of pork, chicken and beef in a barbecue sauce that's on the sweet side.

All the meat except the baby backs is smoked with hickory for 12 hours. Baby backs -- the caviar of 'cue cookery -- steal the show. They're super tender, meaty and lathered with Baum's wet, sweet sauce -- no dry rub. The ribs are smoked briefly, but Baum won't divulge the rest of his recipe.

For variety, try the Rock n Roll combo: baby backs or spare ribs and a choice of pork, beef or chicken. The fatty pork shoulder is flavorful and super tender, but would benefit from more trimming. We were disappointed in the white chicken, dry chunks of smoked meat that need a good dosing with the table sauces (sweet, tangy, hot or regular). A chicken sandwich -- we ordered it grilled with lots of garlic -- was much more flavorful.

``Supporting Acts,'' which come with fries and a light cole slaw, include two nice-size catfish fillets breaded in cornmeal, a good pick if you don't want barbecue.

We wonder if folks order the Moby Rick Death Dog on a dare. It is a foot-long hot dog wrapped in bacon, stuffed with pepper jack cheese and fried, then served with chili, grilled onion and slaw.

The young, capable staffers steered us in the right direction, including a dessert dubbed the Fear of the Dark Chocolate Maximus Supremus. While it's not house-made, it's scrumptious. Four can easily share one slice: All you need is a bite and you'll be in rock `n' roll heaven.