WE NEED YOUR HELP!
Please donate to keep ReaderRant online to serve political discussion and its members. (Blue Ridge Photography pays the bills for RR).
Really? I thought North Carolina BBQ was all about whole hog, with all the parts chopped up and mixed together. Never had it myself, but I'd like to try it sometime. I understand it is more moist with higher fat content than pulled pork shoulder because it doesn't get cooked as much.
I prefer Saint Louis cut racks over baby backs, when I smoke up some ribs. I like something I can chew on a little bit, and the baby backs tend to just fall right off the bones and dissolve.