These ribs can only be eaten with your hands and reckless abandon. Hartwick brushes a fortified Cheerwine barbecue sauce on each rib and adds a schmear of tangy Alabama white sauce along with pickled onions and cucumbers to finish the dish.ĭisregard the white tablecloths, tuck your napkin ‘round your neck and throw caution to the wind. Next, the ribs are smoked over oak and hickory wood before hitting the grill to seal the deal. Hartwick takes a quarter rack of ribs and coats them in a dry rub (brown sugar, smoked paprika, cinnamon, red pepper, thyme, oregano, garlic and smoked sea salt) for 24 hours, which produces a sweet heat that’s down to caramelize when it hits a hot wood-fired grill. The animals possess a much milder flavor than the average lamb product which can often hijack the palate with the taste of harsh mutton. He’s working with Border Springs Farm, a small scale operation just across the North Carolina border in Patrick Springs, Virginia.Ĭraig Rogers, known to his devout followers as “The Shepherd” is producing some of the finest pasture-raised lamb on the market thanks to his keen understanding of grass and his hard working border collies.īorder Springs lamb feasts on a diet of high sugar grasses, perennial rye and red and white clover grass. Hartwick isn’t peddling your average Colorado lamb or even Australian racks. Inside this church turned restaurant off East Boulevard, the lamb rib appetizer might just make you see God.
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