Barbecue is serious business in the Lone Star State. Just ask the folks at Fargo’s BBQ in Bryan, the pit masters at Kreuz Market in Lockhart and the masters of meat at McMillan’s Bar-B-Q in Victoria. No matter where you go, the preparing of meat gets real in Texas.
But did you know that Texas has its own style of rib? That’s right. Just like there are baby backs in Memphis or rib tips in Chicago, Texas has it’s own brand of rib: the Sparerib.
Where there’s smoke there’s Daniel Vaughn, barbecue editor for Texas Monthly.
What you’ll hear in this segment:
– How did the sparerib became the rib of Texas?
– What is the sparerib’s appeal?
– Pork or beef ribs?