Ribs Without Smoke

http://www.nytimes.com/2011/04/06/dinin ... ted=1&_r=1

CONVENTIONAL wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn’t experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant’s chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven.

A full day has passed and no Steve P. comment on this?

[Robin Garr]

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Stevie Biyaldi?

A full day has passed and no Steve P. comment on this?

Someone used the words "Los Angeles", "Ribs" and "Sweet and Sour Balsamic Glaze" all in the same sentence. The words kinda speak for themselves, so no need to comment.

A full day has passed and no Steve P. comment on this?

Someone used the words "Los Angeles", "Ribs" and "Sweet and Sour Balsamic Glaze" all in the same sentence. The words kinda speak for themselves, so no need to comment.

I thought you would like that.

Seems like a really bad idea.

How about the words Texas, and BBQ, is that OK? My first rib joint was T W Lee's, in Lexington, back in the early 80's. We mass produced a ton of ribs with the "slow poach" method and it was a decent product, after grilling and sauce. ( Cattlemans, it was the only one back then) So for smoking it has got to be mesquite!! I came up with this dry rub that was cumin and brn sugar dominant and it worked with all your proteins. "And this one time at band camp" , I catered a party and smoked 200 lbs of salmon, book filet style. Killer. I will definately bring some back when I go visit my daughter next month. Mesquite is pretty pungent, but it is the best "smoking wood", I ever used.