Barbecue is hard work indeed - so time consuming in fact, that it's true believers contend that the effort it takes alone acts as a disincentive to practicing traditional pit cooking methods. Proper smoking can take 15 hours, or more and staff must be carefully trained in the ways of the Barbecue Master. Great 'cue needs to be nursed and prodded, watched and tended.
To have a really good rib, the time, temperature and smoke draft all have to be just right. So do the ribs. You're dealing with a thin piece of meat between two bones. More is not better, and less is not better either. It's all about doing it right.
For me, there were thousands of pounds of trial and error.
Think you've got a "flare for the pits?" Want to know more about the Barbecue business? If you want to start you're own BBQ joint, call me up - tell me what ur' thinkin'!!
~Dan Darroch, Sr.~
Phone: 602.267.0181
