I didn’t grow up in barbecue country.  My earliest memories of barbecued ribs were from places like the Montgomery Inn, famous in Cincinnati for ribs.  I don’t go there at all anymore, as their ribs are steamed and sauce-drowned.  People in Cincy swear by them, but I choose other ribs.  Pulled pork was done in a crock pot, and chicken was grilled at best.

Brisket was unknown to me in any form other than corned beef.  Later, pastrami could be found in the area, but I had no clue what part of what animal this stuff came from.  I take that back… I knew it wasn’t pork because the best places to get either were Jewish delis.

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