Wednesday, April 18, 2012
Eating tender, fall-off-the-bone ribs is a dining experience like no other. But despite what you may think, it’s not about the cut or quality of the rib that makes the difference - it’s how you prepare it.
And, when it comes to preparing a delicious rack of ribs, the camps are divided. Some favor boiling the ribs. We would argue that this method removes some of the fat, but even more of the flavor! As far a seasoning goes, there are those who argue that sauce only is the way to go. Others say a dry rub is all you need. We, however, stand behind the dry rub AND sauce method. We liberally apply our signature seasoning to our ribs before we even think about cooking ‘em up. Then, we top ‘em off with our signature BBQ sauce. Once your ribs are seasoned and ready to cook, which is better—grilling or baking? We are firm believers in both! We slowly bake our ribs for hours before they hit the grill and sear in the taste of our BBQ sauce!
Our method results in an award winning rack of ribs, but hey, to each their own.
For nearly twenty years, our award-winning ribs have been prepared using the same tried-and-true recipe developed in the early 90’s by Kent Taylor, our founder. He ensures that every Texas Roadhouse uses the same slow-cook method with our unique blend of seasoning and our signature, never duplicated, BBQ sauce.
Join us and enjoy a rack of our LEGENDARY, fall-off-the-bone ribs tonight!