| I have a good rib story...
Down in the Deep South - barbeque is done with pork. Although beef is available somewhat - to a Southerner when you are going to make BBQ - you for for the pig - not the cow.
I moved to San Antonio where it is the opposite. Cow - not pig.
I mean with 14,940,230,303,343 cows in the Republic of Texas - ya just gotta eat a few of them!!
On the other hand, the pig is sweeter than the cow and this is what i am used to.
So for Memorial Day weekend 2000 - I wanted some babyback pork ribs. I know how to cook ribs and went to my local HEB grocery store to pick up three slabs.
Unavailable - and as a matter of fact the butcher looked at me funny. Told me he had beef ribs and held up a huge, massive slab of beef ribs.
No thanks. I am looking for those sweet, tender pork spareribs.
Finally, I located a store on San Antonio's South side (Hispanic) and bought three slabs of pork spares.
Took em home and smoked them with some authentic South Texas mesquite in my New Branfels cooker. My method only takes 90 minutes. I learned it from the owner of the world famous Dreamland BBQ in Tuscaloosa Alabama. How to cook a slab in 90 minutes...
I invited my neighbors over. I had already cut the slab down into individual ribs that were just ready to eat.
They went Effing Wild!!!
"OH MY GAWD....these are great ribs!!!"
That's when I told them that real BBQ ribs are from the pig......  |