Stacked. And racked. That's how my plate looked. But not for long.
On my way to a meeting, I had quite a selection of restaurants from which to choose, but BBQ won out. Not just any BBQ, I am a 'cue snob so I would never settle for Swiss Chalet or even Montana's ribs. This better be good!
My server convinced me that I should have the larger serving of ribs (as if that took much convincing). Sure, I can handle 8 bones, especially the smaller baby backs.
Well, this was a mound 'o meat! Beautifully smoked with the traditional molasses based sauce, accompanied by some snappy fresh slaw and a mound on fries that I just left behind.
Not wanting to go to my meeting with BBQ sauce from ear to ear, I used a fork. Now I know where the term "fork tender" comes from. And where you should go to....