I remember going to Swiss Chalet as a kid and polishing off racks of ribs like I was a starving Ethiopian. There was no stopping me. Then between high-school and three years ago, I stopped eating pork altogether. A lot of it had to do with hanging around fellow Jamaican kids at the time. Then it just spawned into a way of habit; I became entirely comfortable with not eating pork. Besides, if Common said his diet was “un-swined” then so was mine.
Fast-forward to three years ago, and all of a sudden, my dogmatic anti-pig diet crumbled like loose sand. Swiss Chalet ribs (courtesy of Vancouvers own Cian Browne) did me in. And so began the triumphant return of the curly tailed cloven hoof.
Now, pork is just a way of life for me – much like taking a shit – with Boston Butts and Picnics being my piece de resistance. But over the last while, ribs have taken front and center. Mainly because I can get them cheap at Costco, but moreso because in the grand scheme of cuing, they don’t need a whole lot of time. I’m using the same rub for these that I do with my pulled pork. Only difference being that i’ve added fresh cherries to the basting sauce to compliment the cherry wood i’m smoking them with.
Anyhow, these are probably the best ribs i’ve done to date and without tooting my own horn, are leagues beyond the “award winning ribs” that was being served at the CNE.
