Hi SMKY peeps,
I said I was going to post what I think about the products because I am trying them all for the first time and last night was the ribletts so here is my feedback if anyone who has not yet tried them is interested.
You have to keep in mind that I not a huge meat eater because up to about 2 weeks ago, a family member lived with me that was completely vegetarian so I have not brought raw meats in my house to prepare for probably over 15 years. Salmon yes because I have the store steam it for 15 minutes before I bring it home to eat so no kitchen prep needed. That is why I eat so much salmon (now moving forward will be ordering SMKY salmon)
Okay with that being said...meat I am no expert on by a long shot. BBQ sauce I am picky on (understatement if you knew me) I know how many different varieties I have tried and had at other people’s houses and I always default to my personal favorite for my house (even though it does end up on tofu or in bean recipe, etc) I tried the BBQ sauce first before I put it on the ribletts so I didn’t ruin them if I didn’t like it – which honestly what I was half way expecting, to be eating the smoked ribletts without sauce. I took a spoonful and so did my friend. We looked at each other simultaneously… took another spoonful (notably larger spoonfuls this time) and started cracking up. First words out of her mouth were “OMG this stuff is so good!” Only thoughts were running through my head were:
1- I am really shocked I like this so much
2- How did he (Eddie) manage to improve on BBQ sauce?
3- Why is this guy not already famous for just this alone and
4- Why is it not already bottled and sold in stores?
I have no earthly idea how anyone thought up to blend all of those specific ingredients together for a BBQ sauce but I can tell you it works and is absolutely out of this world good. I am not just saying that, I really mean it, I love it and I am still shocked over the fact that I do.
I liked the ribletts too. I can eat those with or without sauce because I like the flavor of the meat alone and they are good both ways. Just like the salmon I like the portion size, it is perfect. The only question I have on the ribs…and it is not by any means a negative, it is my lack of experience working with meats is that when you put them in the oven for 15 minutes you are supposed to take them out and peel off the under skin before you baste in sauce and return them to oven for final 2 minutes. I couldn’t figure out how I was supposed to take off the under skin because bottom of ribs were too hot for my fingers to touch at that point (I had that part touching the pan) I wasn’t really quite sure exactly what the under skin was anyway. When we ate them, then I understood what it was but to me it was no big deal because I just pulled the meat away from it with my teeth, the meat is soft enough to do that. Now next time I prepare them I will know though and do it right per the directions. If there is a technique to do that without using your fingers? If so will someone post it for me?
Again, I want to stress that I didn’t find that a negative at all, I know it was because I am not too familiar working with meats at home and most people are.
So after trying the ribletts, I could enjoy with or without the sauce, depends on what I would be serving them with I think but they are definitely good both ways and I would repeat buy those too. I hope the BBQ sauce is going to be sold separately as well so I can order extra quantity of that and replace what I normally keep in my fridge.
Have a great week all!
GO SMKY!!!!!!!!!!!!!!!
