Super Bowl's coming up in a couple. weeks. I typically wouldn't be all that jazzed, except 1: I'm in the barbecue biz, so I'd better be jazzed... and 2: Because the team from Kansas City is doing quite well. You see that game last Sunday? Dang, man.
I grew up a couple-three hours from KC, and lived there for a couple years, too. The latter is when I really started getting into barbecue. Arthur Bryant's, Woodyard, Jack Stack, Gates, Oklahoma Joe's. That's when I started appreciating the craft and the payoff so much more...so much more than a chopped meat sandwich smothered in weird, ketchup-y sauce and crammed in between two cheap buns--that's what I grew up with. But I'm talking ribs and pulled pork on a different level than what I had ever had. Food that nudged me to explore more joints, more regions, more crafts and payoffs.
Kansas City has some damn good barbecue. And with that said, I'd like to pay homage to the cut that represents the city, the Chiefs, and my admiration and appreciation to KC the most--the almighty pork rib.
ETB is offering $25 full slabs of either St. Louis style pork ribs or babyback ribs, both slow smoked with hickory and applewood, and glazed with a sweet, tangy Kansas City style BBQ sauce. 12 bones of tender, fall-off-the-bone St. Louie's or meaty, bite-through babybacks. People tend to be very opinionated about their ribs, so I'm offering my two favorites. So it's your choice. Or get both.
I'm smoking early Sunday morning, Jan. 19th (championship playoffs) as well as Feb. 2nd (Super Bowl) so they'll be done and ready to pick up before party time.
And If the Chiefs lose this weekend, I'll take full responsibility.
I am Earl. And I cook barbecue.