Okay, now that I’ve reviewed one of the local BBQ places, it’s my turn for BBQ and Greens. I’m a just little hesitant to share this to be honest. Every time we’d have a cook out, everyone asked for the secret to my ribs. But I figure at this point, what the hell. To be honest. it’s really nothing more than technique, no secret recipes or anything. I do have a killer rub for ribs, but for this discussion, I’ll stick with store bought. Come on, I need to have some secrets. 🙂
Okay, this is all done at least the day before you are going to make the ribs. Got that? The day before. Not 8 hours, not 2 hours. You need at least 24 hours of prep time. First order of business is get to know your ribs. In the land of the mighty hog, there are 3 types of ribs, baby backs, which are from the loin area, close to the spine(Not from little tiny cute pigs people, baby refers to size here), and St Louis and spare ribs which are around the side and close to the belly. For BBQ, baby backs seem to be the hands on favorite, but it’s still a matter of personal preference. Once last thing to know about pork meat in general. Continue reading “Ribs and Collard Greens”