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Question for RibDog and Tom


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Question for RibDog and Tom

Chuck | Jul 19, 2003 01:48 PM

Hey Guys:

You are obviously astute "Q" experts. I really would like some more comments on the ribs which are served from a whole hog BBQ.

When I said I have been making ribs all my life I'm talking a good 25-35 years. My most recent method and the one I now love is using a dry rub, wrapping the "3 and down" St Louis ribs in Saran Wrap and then foil and cooking them in the oven for 3 hours at 200.

I then finish them bone side to the heat on the outdoor gas Ducane with wood chips. When the bones get seared, I'll turn over the meat and face it towards the BBQ just to get some texture on the meat.

The ribs from my favortie "Q" place here in Florida are from Tom Jenkins. They are slow cooked over for hours over wood and their texture and appearance is completely different than those Sweatman's serves. Most of us are use to that type of rib.

Do you judge whole hog "Q"?

What is your opinion of the type of rib that comes from this type of cooking process?

Is that what "Q" lovers from South Carolina expect?

People fron North Carolina, too?

I just never expected to have that type of rib at Sweatman's. Comments greatly appreciated.

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