This is partially FYI and partially a question: I just went to Tom Jenkins' BBQ on Federal Hwy. I still have half the chopped pork in front of me and finished an order of the spare ribs. You know, both were great as BBQ-sauce-delivery vessels, but the pork is decidedly dry and charred on the surface - as if it were overcooked and on the 'cue directly over the coals. The drippings fall on coals, smoke, and the soot coats the meat. Without the sauce, the meat was decidedly un-seasoned. Is this southern BBQ style or did I maybe hit a bad day? I guess I was expecting the meat to be juicier and delicious with or without the sauce. Worth another trip? Other rec's?