ESPN goes behind the scenes at Dreamland BBQ in Tuscaloosa, AL. I grew up just an hour from the UA campus and had had my fair share of their famous ribs, so I had to post this. Head cook Bobby Brant reveals that he smokes with hickory wood and that the ribs only take 45-60 minutes to cook. Thoughts, Texas pitmasters?
Co-owner Jeannette Bishop-Hall opines on Nick Saban, the Crimson Tide's victory over the Longhorns, and their prospects for this season. Again, thoughts? She also says that she's often amazed at people's love for their ribs. I'm not. Salty meat on a bone with great sauce. It's not rocket science.
Dreamland gets all the attention, but I'd like to see a feature on Archibald's. They have the edge.