Throwdown with Bobby Flay on Wednesday night had him in Raleigh NC challenging Ed Mitchell. Ed's a legend around here, and unlike many legends, he's also a very, very good BBQ cook. But.....I have to ask, did anyone catch that he cooks his spare ribs for just 20 minutes per side on a grill? No smoking at all, and no boiling that they mentioned.
I had to hit rewind on the Tivo, but that's what he said. And the judges said they were fall off the bone tender!??????? He must be getting some of them Kobe pigs or something, because my ribs sure wouldn't be tender after 40 minutes on the grill.
But he was also going on and on about them being NC ribs(a partially trimmed rack of spares), not St. Louis. I don't even know what a NC rib is. Outside of the chain restaurants, you didn't see ribs in BBQ joints around here until the past few years and even now it's a rarity except for the few Yankee owned BBQ restaurants, and they serve liquor too. Just crazy. And saucing 40 minute ribs with basically just vinegar sounds pretty bad to me, but I'll check out his restaurant and report back shortly.