Pork ribs
Spare ribs trimmed square, six hours over hickory, sold by the half pound or the rack.
Meat, wood and pit temperature
18:00
21:00
00:00
03:00
06:00
09:00
11:00
Hickory, 275°F. On 04:00, off 10:00
6 h
On the smoke Resting in butcher paper Doors open at 11:00. On a usual night (sample).
Half pound
$12
Pound
$22
Whole rack, a day’s notice
$34
Example prices.
How we cook it
1
Trim and season
Spare ribs cut square, membrane off, a rub with brown sugar and paprika.
2
On at 04:00
In the rib pit at 275°F, bone side down.
3
Glaze at 09:00
A thin coat of our pepper vinegar sauce for the last hour.
4
Off at 10:00
Rested for an hour and cut between the bones at the counter.
Get here before it sells out
Doors open at 11:00, Wednesday to Sunday, and we slice until the pit is empty. Whole cuts and catering need two days’ notice.