Smoked Baby Back Ribs, Dry Rub, flavored with the smoke of 1/3 cherry, apple and pecan wood chunks and traditional charcoal, cooked super slow and super low. Not fall of the bone and not fighting the bone, but a comprise between you and food, both letting go. sauce created from local scratch.
Traditional sides are cool, slow smoked baked beans with a touch of brown sugar and molassas, cole slaw that's fresh and crisp, potato salad and a Michelob & Budweiser - slice of white bread, prefer Wonder Bread.
Sausage Cheese Plate with Medium to Sharp Chedder, White Saltines, peppers and it gives me such pleasure.
**I try at least once a month to measure pork ribs like the dirty south, but it just can't be done. Recommendations Welcome. Especially, West LA/ Topanga/Malibu/Valley/SM...
mmmm, can smell them now...
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