Georgia Magazine - August 2011 - (Page 24)

Millen’s Emily Hill enjoys a side of mashed potato salad from Brinson’s BBQ near Millen. house-made sauce as they smoke. Other folks would never do that. At Bub-Ba-Q, when you place an order for ribs, the staffer will ask you if you want them “wet or dry.” You get positive reinforcement when you order them dry. Spareribs come in slabs that typically hold 11 to 13 bones measuring 6 to 3 inches in length. The 24 backs that owner Bill Greenwood braises then ﬁnishes on a grill while brushing with sauce. His former partner, Paul Doster, at ’Cue in Cumming and Milton does his the same way. The tender meat relies on only It’s hard to resist the sauce to carry the ﬂavor. These Smyrna-based ribs are in the “falling-off-the-boneLowCountry Barbecue’s tender” category. Many pits achieve pulled, smoked chicken this state by wrapping smoked ribs barbecue sandwich, in aluminum foil so they reabsorb served with mac and juices. If you prefer this style, you’ll cheese and baked beans. enjoy the ribs at Sconyers in Augusta; Smokin’ Pig in Richmond Hill; Johnny Harris in Savannah; Dawg Gone Good BBQ in Athens; Fresh Air in Macon only; Wallace Barbecue in Austell; Fat Matt’s Rib Shack in Atlanta (oven-cooked, then ﬁnished on the grill); The Kitchen in Dahlonega; and SpeediPig in Fayetteville, for example. Others prefer the “bite-off-the-bone” variety, which provides a sweet, tender morsel but one that resists the bite just a notch. Fans of this Larry Sconyers takes a turn at cooking the ribs at his longstyle will want to taste running eponymous barbecue restaurant in Augusta. the ribs at Community BBQ and at Burnt Fork; slab is tapered at one end where Wiley’s Championship BBQ in Savanthe shortest bones lie. The bones nah; Hottie Hawg’s; Fox Bros. BBQ in are straighter and ﬂatter than baby Atlanta; Smoke Rings BBQ; Heirloom backs. The spareribs at Heirloom Market BBQ; Thumbs Up SmokeMarket BBQ in northwest Atlanta house; and Gaby’s by the Lake. and at D.B.A. Barbecue are two great Somewhere between these two examples of well-done spareribs. are the ribs at Moe’s Original Bar B Remove the rib tips of the spare- Que, newly opened in Atlanta; Old ribs—and some people seek these Brick Pit in Chamblee; Smokejack in out—and you have the St. Louis rib. Alpharetta and Cumming; and Big D’s St. Louis ribs are favored in many in Dawsonville. These ribs exhibit the barbecue joints lately (Community smoke ring, yet the meat moves easily BBQ; Burnt Fork; Wiley’s Champioff the bone. onship BBQ in Savannah; Hottie For beef ribs, check Community Hawg’s Smokin’ BBQ in northwest BBQ in Decatur and One Star Ranch Atlanta). A rack holding 10-13 bones in Buckhead, where owner Frank lies straight and ﬂat, and has a meaBonk says he smokes them 14 hours. sure of fat. Both versions are nicely caramelized Controversial, too, is how to on the exterior while remaining tencook ribs. At Swallow at the Hollow der yet slightly chewy. One rib will in Roswell, crowds line up for baby supply two meals. More online at www.georgiamagazine.org GEORGIA MAGAZINE HEIDI GELBHAUSER / OUR LABOR OF LOVE RANDY HILL COURTESY SCONYERS BAR-B-QUE http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - August 2011

Georgia Magazine - August 2011
Table of Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Georgia's Energy Outlook
Southern speedsters
From humble to highfalutin
Second helping: Barbecue
Around Georgia
My Georgia
Snapshot
Snapshot Submissions
Meet legendary NASCAR driver Rex White
The history of Lake Lanier
Gardens plant of the month; Liberty notes
Energy-efficiency tips

Georgia Magazine - August 2011