After a dual rib lunch at Peggy Sue BBQ in Dallas' Snider Plaza, I headed to Kuby's across the street to see if I could find some of their smoked pork ribs. I'd heard that these baby backs were second to none, and with an exceptional sausage making reputation preceding them, I had high hopes for what these Germans could do to some ribs.
Half slab of baby backs
At the back meat counter, there is a warming tray holding a bevy of smoked pork chops, sausages and baby back ribs. I ordered up a half rack, and peeked through the back room door to catch a glimpse of the smoker. The guys at the meat counter could only tell me that it was a German model, but from the looks of it, it's an upright electric smoker that doubles as an oven and a steamer.
Rib cross section
They must not use much wood in that smoker, because there was merely a wisp of fleeting smokiness. These ribs were well seasoned with salt and black pepper, and they were perfectly cooked as evidenced by the tender meat and well rendered fat. The flavor was great, but these were not among the best smoked ribs that I've sampled.
- BBQ Snob
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