Ribs
Barbecue, let me tell you, is real people’s food. It may parade in classy duds, but underneath is a taste of smoky rooms and bad-tempered Saturday nights. Barbecue is food you eat with your teeth, your jaws, your whole being. I’m not talkin’ quiche here, I’m talkin’ ribs.
Ribs are, of course, not just ribs. Beyond the quality of the meat, there is the sauce, which often comes in two forms. The first is what Texans called the “sop” or the “mop,” which is the marinade in which the meat is first soaked, and then basted throughout the cooking process. The second sauce is the one you use to slop on the ribs when the crucial moment of ingestion is near.
Ribben er selvfølgelig ikke kun ribben. Ud over kvaliteten af kødet er der sauce, som ofte kommer i to former. Den første er, hvad Texanere kaldte "sop" eller "mop", som er marinaden, hvor kødet først bliver gennemblødt og derefter ristet gennem hele madlavningsprocessen. Den anden sauce er den, du bruger til at pensle på ribbenene, når det afgørende tidspunkt for indtagelse er nær.
DEIZ Smørrebrød har gjort deres bedste for at lave ribbenene som de gør i USA.