How a Mississippi Barbecue Restaurant Makes Southern-Style Ribs | Eater
"Operated by siblings Brad Orrison and Brooke Lewis with pitmaster Scott Zink, this spot is best known for its baby back ribs — a fall-off-the-bone, extremely juicy rack that was even featured on Guy Fieri’s Diners, Drive-Ins and Dives. The ribs are rubbed with a homemade, brown sugar–based seasoning (applied by hand or rolled in a barrel when busy), marinated overnight, and placed on trays in the smoker to retain moisture. Midway through cooking the team performs a “cut and wrap”: they score each rack, add another layer of rub and sauce, wrap in foil, and turn the racks upside down so juices baste the meat and prevent an overly sweet, smoky bark. After an additional hour or two in the smoker the ribs come off tender, neatly portioned for efficiency and service." - Avery Dalal
