Thursday, May 27, 2010

Pig Pickin' - 5/28

Dominique Haller

We tested out three of James Villas pork rib recipes from his cookbook Pig: King of the Southern Table, and invited WPR staff to taste and grade them. The Arkansas Black Barbecued Back Ribs clearly came out on top, closely followed by the Cajun Dry-Rub Barbecued Spareribs. Most people weren't too hot for the Roasted Back Ribs with Rum Barbecue Sauce, which couldn't hold up with its more fiery competitors.

Check out videos of the tastings below!

Arkansas Black Barbecued Back Ribs:

Roasted Back Ribs with Rum Barbecue Sauce:

Final decision:

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