How One of Texas’s Evie Mae’s, Makes Their Distinct Take on Ribs | Eater
"Located outside Lubbock, Texas, this barbecue destination is widely regarded as some of the best in the state, serving classics like green chile cheese sausage, brisket, and notable pork ribs. Pitmaster Arnis Robbins prefers to remove the foil during the cook so the ribs' surface dries rather than remaining wet; his method seasons and smokes the ribs for about two-and-a-half hours, wraps them in foil for a couple more hours, then glazes them with a house-made sauce and returns them to the smoker briefly so the glaze sets. These careful, technique-driven steps underscore a craft barbecue approach that emphasizes small nuances." - Avery Dalal
