Brethren,
I just came back from Memphis & Nashville and had some of the best ribs I’ve ever tasted in my life at both Central Bbq in Memphis and Peg Leg porker in Nashville. Was wondering if anyone had any insight into making dry rubbed ribs like these 2 restaurants. I don’t think either of these places wrap their ribs and my 1st attempt came very dry. Are their any Tennessee Pitmasters our there that can help this NYC cook?
I just came back from Memphis & Nashville and had some of the best ribs I’ve ever tasted in my life at both Central Bbq in Memphis and Peg Leg porker in Nashville. Was wondering if anyone had any insight into making dry rubbed ribs like these 2 restaurants. I don’t think either of these places wrap their ribs and my 1st attempt came very dry. Are their any Tennessee Pitmasters our there that can help this NYC cook?