If you're looking to taste some of the best ribs in town, you have to try Speed Queen.
They've been around since 1956. Here's owner Giovonni Gillespie on what goes into their process.
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"We trim the meat, and then we put the pork shoulder butts," says Gillespie. "It's a pork butt. It's like a big roast; I guess you can say. It's a Boston Butt. They're 79 pounds; we've got to get those cooking because they take the longest time."
They get things started early over here. They slap their special sauce on the ribs at 1:00 a.m., and then they slow cook them in their 1-ton smoker, one of the biggest in the United States. Glynis D. Partee, who is also a part-owner, says it's all about the preparation.
"It's the way we cook the ribs," she says. "They are slow-cooked in a pit, a real old fashioned barbecue pit, and we slow cook them, and it's our seasoning, the special seasoning that we put on them. That's what makes them so special."