How do some restaurants do it? (Ribs)
I live in a town that only has one real BBQ restaurant. And since I’m not mentioning any names… I’ll be real frank… Their ribs SUCK! They have the taste and consistency of pot roast. Now… pot roast is good… but if you want ribs… you want ribs. I’m sure it has to do with how … and how long… they have keep them warm. But, you go to other places any time in the day… and you get good quality ribs. Ribs should taste like ribs and have the consistency of ….. Hmmmm…. What’s a good analogy? I would say like a tender steak. You know? It shouldn’t be tough, but still have a little bite to it. It should come away from the bone (mostly) but not fall off the bone by just gravity. Who ever came up with the expression “Fall of the bone good” has very different taste that I do I guess? So what do you all think? How is that some restaurants can serve “fresh” ribs any time of day?
I live in a town that only has one real BBQ restaurant. And since I’m not mentioning any names… I’ll be real frank… Their ribs SUCK! They have the taste and consistency of pot roast. Now… pot roast is good… but if you want ribs… you want ribs. I’m sure it has to do with how … and how long… they have keep them warm. But, you go to other places any time in the day… and you get good quality ribs. Ribs should taste like ribs and have the consistency of ….. Hmmmm…. What’s a good analogy? I would say like a tender steak. You know? It shouldn’t be tough, but still have a little bite to it. It should come away from the bone (mostly) but not fall off the bone by just gravity. Who ever came up with the expression “Fall of the bone good” has very different taste that I do I guess? So what do you all think? How is that some restaurants can serve “fresh” ribs any time of day?