two out of three tasters ** picked the liquid smoke-sprayed ribs over those cooked over charcoal and wood chips, at the nyc restaurant "southern hospitality," as tasting "the most like ribs cooked over charcoal." http://www.southernhospitalitybbq.com/
i know all you real "q" fans will be thrilled to know that now, indeed, you can abandon all the "q" rituals like real wood, or low and slow cooking. now you can probably even make "smoked pork" in a crockpot! ;-).
just thought you'd like to know in time for your next "q" party.
** but of course, none of you "q" people would've been fooled, now would you? or....
for what it's worth, i couldn't see any "smoke" ring on either of the rib samples.
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