Research had indicated…
Aww hell, I was just googling. Everyone likes to say “I deeply researched this issue” when they really mean they googled it for 2 minutes. But I spent a good 30 googling barbecue in Nashville. I felt like I could tell from the relative lack of informed discussionz that it wasn’t going to be that good. There were two standouts, and this right here is one of them.
I don’t usually hold with this style of decoration. Which I think of as ‘TGI Friday’s”. And I hope you don’t think me an elitist.
Awww, hell, go ahead and think me an elitist. It’s true. I just like good stuff. And I like good ribs, and I’m not shy about saying so when something’s bad.
Nor am I shy about slapping my grandma upside the head when something is good, and these right here were good. If I really got into ribs I’d know what cut these were, because it was different from what I think of as ‘normal’ ribs. Maybe it’s ‘Kansas City’, or maybe it’s ‘baby back’. The distinguishing feature is a flap of meat that rides up on top, making each rib bigger and meatier and more satisfying then it otherwise has a right to be.
The other distinguishing feature of the ribs is that damn spice that they blanketed the top with. I couldn’t place it, and it’s probably their secret spice, and it completely ruined things for me. I scraped off most of it off since there was SO MUCH that the layer adhered to the moist rib was covered by a mound of still-dry spice. Ack, why ruin a really-very-good rib this way?
Martin’s smokes their pork whole-hog, which is an impressive undertaking, and all the more so because they get it done well. The ribs were exemplary, in part because they seemed to have come out of the smoker pretty freshly – a lot of places really feel like the meat has been sittin a spell before it’s served. The pulled and brisket above haven’t stayed in my mind, so I’d advise you to straight for ribs and a beer. ANd I WOULD advise you to make the drive down to Nolensville.
I have spoken (again).
(615) 776-1856