I've come to slowly like Woody's more than Phillipe's, I think. I know this won't convince anybody, just the words, everybody's already a partisan, but let me just say this:
Woody's is a purer, less flavored, more pork-centric rib. I hadn't realized this, because of how much they douse the stuff with sauce. But, reading the article from the magazine they posted on the wall, written by the guy who wrote Smokestack Lightning (a great book, by the way, my favorite BBQ book), he was talking about the importance of sauce-on-the-side.
So I got hot and mild mix, on the side.
I think the little dribbles of sauce are perfect for Woody's - TastyQ and Leo's, deprived of sauce, reveal the imperfections of meat. Here, sheer, lovely, concentrated porkiness.
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