New to this board so here goes.
Been doing BBQ for 20+ years. Steven's books have really helped me up my game. People love my Q. Anyway, I'm trying to move up to the next level, and by that I mean: I want to cook a rack of ribs like the BBQ Team called "Just North of Memphis."
I was recently at the St. Petersburg, FL "Rib Fest." I sampled most of the Q. Very little of what I ate was on par with what I can make until I stopped by the JNOM team. Their ribs are simply the best I have ever had, and they are better by a long ways. Not a photo-finish. These things transend every rib I have ever eaten.
I have looked and looked for at least a hint of an idea how they make them. Here is all I have been able to find. They are served dry with what appears to be very little rub. The rub has a good deal of salt in the flavor profile. I know they smoke them vertically (hanging). I know they use maple wood, and I know there is steam in the smoke from water pans. Thats it folks. The rest is a mystery.
Does anyone have any more information? If you ever get the chance, do not miss trying these ribs. They are the show stopper. I wondered why the line for food at their location was 45 minutes longer than everyone else cooking at this show. I found out! Incredible.