Sure. And especially in northeast they are hard to find but I have a butcher in old saybrook ( shout out to Walt’s ! ) who cuts me Fred flintstone size beef ribs , I treat them exactly how I’d treat brisket in seasoning and smoke time. Incredible. and in Texas you will find them everywhere. Not as ubiqiquitous as brisket, but Texas does beef ribs way more than anywhere else.
I see
This thread deserved it.
Yes and the bark is a major play.
The cafeteria in the Alumni dorm complex made ribs a few times each semester. No bark at all. Just mass quantities of "boiled" ribs in a shallow buffet pan covered in Sweet Baby Rays.
I also cannot turn down a McRib.
Also interested in the answer to this question. Live in NYC and have had Dinosaur and Virgil's, which are decent if a bit commercial, but looking for better.
You beat me to it. Definitely a better and more useful topic than the original 2 guy post.Love the way this thread went. Forgot about our 2 guys who aren’t that smart on the court but know their BBQ.
By the way that’s why Auburn is so good because Pearl combines BBQ with their B.B. IQ!
Strongly suggest you head to Crown Heights and thoroughly enjoy Izzy’s Brooklyn Smokehouse. It’s kosher but don’t let that fool you. The guy is a BBQ genius and has won Brisket King of NYC and Rib King of NYC competitions in the last few years against some stiff competition. He just opened an outpost in Miami too. Just don’t expect to find any pork products on the menu.
This is an interesting theory. It's true that most sides are a completely different skillset than BBQ. It's always funny to see BBQ cooks go on like TV cooking contests (think Chopped, Top Chef, Next Level Chef, etc.). They're almost always slow and terrible at the competitions. You're not cooking to service or under any time crunch when making BBQ (in fact the opposite, you have hours and hours to make the sides).
