Ribs!?!? Don't even get me started! My son prefers baby back ribs to the spare ribs I grew up with in Alabama. Me? I prefer a rib that fights back a little when you dig into it.
Thank goodness I've got 2 Dreamland locations withing 15 minutes of me here in north Atlanta. Both locations are very good but I prefer the one in Roswell to the one in Duluth. It's like being back home with plenty of Bama pictures all over the walls.
One of the guys who mans the pit in Roswell says he grew up with "Big Daddy" Bishop's family in Tuscaloosa. Apparently he learned from the best. Perhaps that's why the ribs at that location are so good!!! He did tell me the only thing they put on the ribs/butt is Lawry's seasoning and the thin vinegar baste to keep them moist while cooking. The hardwood and slow/low cookin' do the rest. That may be so, but I've never been quite able to duplicate them at home. Maybe I need to replace my metal drum/firebox smoker with a real brick pit.
Ahhh, Dreamland. Mighty tasty ribs. Second only to Thomas Pit BBQ in Madison. Greenbriar in Huntville's pretty darn good too. Of course, growing up in North Alabama, I could be a little biased. I just love that peppery vinegar red sauce and the North Alabama white sauce for the chicken (better than Gibson's original in Decatur IMHO).
Ribs, autumn, the opening of dove season, Alabama football. Does it get any better?