Originally Posted by gutt22
If you're ever in the mood for a real barbecue education -- and I say this with all sincerity -- let me know if you'll be in Houston sometime, and I'm more than happy to make you the best ribs you've ever eaten. Yup, they smoke on mesquite for four hours (for three racks of back ribs; longer for spare ribs). You'll feel like you've died and gone to heaven and will forever renounce California barbecue.
Dang it, and I was just down there!
Your points are all well taken, and very professionally stated. It's the attention to detail you mention in your post that seems to be missing in most of the BBQ places I've been to (and I've been to a lot). Overcooked ribs disguised with too much sauce just seems to be the norm.
