Bunzel's Loin Ribs
This past weekend, I visited my folks in Indiana to celebrate my mom's birthday. She mentioned that if I cared to make some ribs, she would be happy to eat them. Under normal circumstances, I would have stopped at the Slinger Piggly Wiggly. They have a great selection of babyback ribs that are meatier than most I've encountered. But the last minute request meant I would not have enough time to both defrost and rub the ribs for as long as I like. I decided to try Bunzel's on the fly last Friday.
It so happens that the owner's brother, Bill, coaches my daughter's soccer team in Hartford. Over lunch, Rachel and I stopped by and were greeted warmly by the staff. When I mentioned Bill, his brother immediately came over and shook my hand. I talked up the Great Joe-Be-Wan and he said, "What a great customer."
Anyway, Rachel and I asked for some babyback ribs and the butcher pulled out the meatiest loin ribs I'd ever seen. I got 4 neatly trimmed monster racks that I smoked in pecan and cherry wood early Sat morning before the drive down. After a 2 hr and 15 min smoke, I packed them in roasting pans and put them in a cooler. When I got there, I warmed them in the oven and sauced them before slicing and serving them. They were a huge hit (along with T-Bone's Potato Salad). To a person, everyone who ate them said "Oh my god. These are the meatiest ribs I've ever had!"
Whenever I need a great cut of meat for a special occasion, Bunzel's will be the place I go.
My niece graduates from college in May. She put in an order for a pulled pork family meal. Looks like I'm smokin' every weekend in April.
It so happens that the owner's brother, Bill, coaches my daughter's soccer team in Hartford. Over lunch, Rachel and I stopped by and were greeted warmly by the staff. When I mentioned Bill, his brother immediately came over and shook my hand. I talked up the Great Joe-Be-Wan and he said, "What a great customer."
Anyway, Rachel and I asked for some babyback ribs and the butcher pulled out the meatiest loin ribs I'd ever seen. I got 4 neatly trimmed monster racks that I smoked in pecan and cherry wood early Sat morning before the drive down. After a 2 hr and 15 min smoke, I packed them in roasting pans and put them in a cooler. When I got there, I warmed them in the oven and sauced them before slicing and serving them. They were a huge hit (along with T-Bone's Potato Salad). To a person, everyone who ate them said "Oh my god. These are the meatiest ribs I've ever had!"
Whenever I need a great cut of meat for a special occasion, Bunzel's will be the place I go.
My niece graduates from college in May. She put in an order for a pulled pork family meal. Looks like I'm smokin' every weekend in April.
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