Bobby Flay Throwdown "North Carolina Ribs"

Discussion in 'Pork' started by deltadude, Jan 28, 2010.

  1. deltadude

    deltadude Master of the Pit OTBS Member

    North Carolina Ribs and BBQ Baked Beans


    Raleigh's Ed Mitchell prides himself on using authentic North Carolina flavors at his restaurant, 'The Pit.' Ed is a BBQ purist with the ribs to prove it. Whether its East or West, he knows his ribs are the best. Ed strives to keep North Carolina's culinary traditions alive, and even with all the media buzz, he still makes sure to keep his food down home and locally grown. But can he take the heat and grill up a winning plate when the Pitmaster is challenged by the Grillmaster on this episode of Throwdown?

    Tune In:

    • Jan 27, 2010 9:00 PM ET/PT
    • Jan 28, 2010 12:00 AM ET/PT
    • Feb 07, 2010 11:00 PM ET/PT
    I watched this Throwdown tonight, it was an interesting contrast of techniques. Ed Mitchell grills his ribs, and manages to get fall off the bone deliciousness.
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Dang, I missed it. I was watching comedy central "kenya" tonight.
     
  3. Thanks, it's on my DVR list now. :)
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Worth checking out, on tomorrow again at Midnight so 'll set up the DVR or just DL it if I want to watch early.
     
  5. reichl

    reichl Meat Mopper

    I noticed he uses a lot of vinegar, but I guess that is tipical of Carolinas. He was cooking pretty much untrimmed spares and claimed they were Carolina style ribs... I never heard of that one, is that really what they are called?
     
  6. it's funny how the judges wanted them to fall off the bone..most wouldn't like that.
     
  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    i watched for a few minutes unti i think i heard bobby say he was going to smoke his ribs for 12 hours....[​IMG]
     
  8. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    And both judges own BBQ joints too.
     
  9. herkysprings

    herkysprings Smoking Fanatic

    I saw this one too. I really think it has to do with the type of rib Ed is using, and the animal it came from. If you look at his cut, they are very big from what I remember. It looked like a wider St Louis cut, and I think the fat marbling in the rib he used helps for that when he grills.

    Also the vinegar will trigger your mouth to produce some sorta enzyms (something) that make the meat more tender while you chew / digest, which probably helps him.

    Flay used BB I think?
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I don't know who thought up tring to smoke ribs but Bobby Flay needs to keep to his fancy little resturant in new york and vagas and leave the ribs to someone else.
     

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