I just ate the best BBQ sandwich I’ve had in my life, and I’ve eaten a lot of BBQ. A North Carolina native, I ate BBQ instead of Pablum when I was a baby. I love Eastern NC BBQ, I love western NC BBQ, South Carlina BBQ and I’ll even eat Virginia BBQ if there’s nothing else.
But the sandwich I just fished was the best ever, and it was just an afterthought.
I had cooked a Baby Back Rib in my stanadard manner of 3 hours in a 275 oven with a spicey rub, plus lots of salt and pepper. It was a decent sized rib and it happened that neither Nancy nor I were ravenous that night. We ate about half of it and put the rest in the fridge. The next day, I decided to make BBQ out of the remaining rib meat. I stripped the meat off the bones and away from the fat, then put it in a pan and cooked it a bit to burn off any excess grease.
I added a cup of Scott’s BBQ sauce (basically vinegar and red pepper), stirred it up a bit and piled the BBQ high on a steamed bun.
Holy Moly that was good. The meat I used was the most tender and juiciest of the entire hog. Sweet pork nestled to the bones and surround by fat? How can you go wrong?
I often do slow-cooked shoulders and sometimes even fresh hams, but to do slow cooked ribs and then make BBQ? IT don’t get no better.
It was so good that I’m thinking of devoting an entire St. Louis rib rack and just do BBQ.
All I can say is, Wow! Try it sometime!
