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The other night i went out to a local joint that proclaims 'great ribs'
they were good. the wet and dry both. the dry definitely had the taste of phillips blackening on them.
im not entirely sure how they are cooked, it states slow cooked, but you never know for sure...
my question is the type of rib they used. they were baby backs... but they were TINY!!! like miniature rubs! the rack was not only not as wide as a rack i buy, but the ribs were shorter and the bones were thinner than ive ever seen in a baby back.
has anyone ever seen these? are they baby backs from a small pig? and if so, does anyone know where i can purchase them?
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