06-05-2015, 09:46 PM
(06-05-2015, 09:13 PM)RICHMONDBENGAL_07 Wrote: No, I think we've covered that.
You guys don't have to take my word for it, call and ask for Tom Gregory (Teds son) and ask him and he'll tell you no. As far as I know it's cooked slowly over hours.
You guys can have your fun with this if you want. Go there, don't go there, makes no difference to me. I don't work there any more.
I wasn't trying to have a go at you. I was just curious as to what their cooking method was. I've tasted great ribs that I thought came off a smoker, but didn't, and I've tasted ribs that came off a smoker, and they sucked.
Like Weezy said above, if it tastes great, who cares how it was made. I'm a BBQ traditionalist, but have found myself to rely on my taste buds more than technique lately.
