Making burnt ends

I didn't grow up in barbecue country. My earliest memories of barbecued ribs were from places like the Montgomery Inn, famous in Cincinnati for ribs. I don't go there at all anymore, as their ribs are steamed and sauce-drowned. People in Cincy swear by them, but I choose other ribs. Pulled pork was done in a crock pot, and chicken was grilled at best. Brisket was unknown to me in any form other than corned beef. Later, pastrami could be found in the area, but I had no clue what part of what animal this stuff came from. I take that back... I knew it wasn't pork because the best places to get either were Jewish delis. Read More »

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