Most everybody loves baby back ribs. But, let’s be honest, not every place knows how to make them right. Think of all the mealy, poorly reheated or dried out ribs you’ve had over the years, and the pile of bones gets pretty high.
Tyler Applegate wants to remind you about what really good ribs should taste like.
He’s making barbecue on Monday nights at Tycoon Flats, 2926 N. St. Mary’s St., and he includes some mighty fine ribs among his offerings.
He sets up his smoker on the back patio. He starts with oak, which burns hot and helps seal his peppery rub on the exterior., turning it black and spicy Then he uses pecan before finishing off with apple. The end result is beautifully colored meat with delicate wood flavors that don’t overpower the rich pork flavor. The meat is also juicy and served hot out of the smoker so that it’s practically perfect in every bite.
The meat is served on a first-come-first-served basis, starting at about 6 p.m. Brisket sliders and sausage sliders were also offered this past Monday.
2926 N. St. Mary’s St.