What is the secret of real pit barbecue?
A. People often ask how ribs, pork chops, chicken and brisket turn out so good (tender, juicy and flavorful) at most barbecue restaurants. It’s because most barbecue restaurant owners are very proud of their product and go to great efforts to make sure it is done right. What’s right? Number one: always buy the best quality meat that you can. Only buy FRESH, not frozen. If it has been frozen it will be dry. Remember, pork can only be frozen once. If you buy it FRESH then you can be the one who freezes it that one time. Trim it. You should always remove the skin membrane on the backside of ribs to enhance flavor. Then carefully season and slowly smoke them over hickory wood. This process can take from 12 to 14 hours on some meats. When you remove the meat from the pit you should probe each piece with a thermometer. You can not always look at the meat and pronounce it done. The thermometer will not deceive you while your eyes may. Temperature of pork is very critical. When the thermometer
