Photo: Sarah Gordon/WFIU
Chris Marks says the fall-off-the-bone style of rib is actually over-cooked. The meat on this perfectly-cooked rib requires a firm bite and tug to pull it completely off the bone.
I have always thought of smoked meat and the burnt, outer, crusty edges as Nirvana.
Food writer Lynn Schwartzberg found her calling as an official judge for the Kansas City Barbecue Society. She kicks off our program dedicated to barbecue with a discussion of the many styles and regions of cooked meat.
After that, champion barbecue Chris Marks comes to Bloomington’s Short Stop Food Mart to cook up everything from alligator to lamb chops, but it’s the ribs that got our attention. He explains why for him falling-off-the-bone is actually no good.
Before that, restaurateur and farmer Jeff Mease introduces us to his bagel-loving pigs.
And Harvest Public Media takes a closer look at the farmer’s safety net: crop insurance.
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Stories On This Episode
Crop Insurance Saves Farmers, Costs Taxpayers
Even though lots of corn and soybean farmers are taking a beating because of drought, it’s not likely to drive many out of business. Most carry insurance.
A Humane Love Affair – Jeff Mease On Raising And Harvesting Pigs
Jeff Mease returns to Earth Eats to talk animal husbandry, pork, and his relationship to the big and beautiful pigs he raises on his farm.
Championship Barbecue Served Up At Short Stop
Barbecue champion Chris Marks joined the Barbeque Train at the Short Stop Food Mart to cook up the perfect rib.
