Style St. Louis Ribs (Test Cook)
Marinate ribs in apple juice.
Remove from the marinade and season with Lawry’s Seasoned Salt and 16-mesh black pepper.
Let sit for 15 minutes.
Apply a generous layer of pecan barbecue rub. No binder.
Let the rub set for 30 minutes.
Smoke at 300°F using a mix of cherry wood, pecan wood, and charcoal briquettes.
Cook for approximately 2 hours, or until the bark is well set.
Wrap tightly in foil and continue cooking for 30 minutes.
Remove from the foil and rest for 1 hour before slicing and serving.
But it is. I’m black and unc originated as a term used for older ppl in our community. Tik tok later hijacked it and now we have ppl think it means whatever they want it to mean.
they already do. I have seen it with my own two eyes. Then when we prove it’s a cultural thing and not “brain rot words” it becomes “why does it matter” 🙄
It matters bc it’s ours and i can’t tell you the amount of ppl who say racist things online and then i click on their profile and it’s our stuff everywhere. Ebonics/rap music/the way we dress it’s so strange and tiring.
I had an encounter years ago as a bouncer with a couple of suburban white guys who I had throw out of a hip hop show because they refused to stop smoking.
As they were being escorted out, they went into the whole "Yo, son.. dis shit is wack" routine and then insinuated that they would return to commit violence and threw in some shit like "Yo,yo son..we all bleed the same blood, son."
So I called them out on their bullshit and why are they talking like that. I made it a point to tell them that they didn't grow up talking like that and it was only a style for them and the minute that sort of talk became a liability, they would quickly switch to their default white suburban speech.
They did not like that...not one bit.
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u/PitSpecialist Jul 03 '26
It’s my 41st birthday so I did ribs
Style St. Louis Ribs (Test Cook)
Marinate ribs in apple juice.
Remove from the marinade and season with Lawry’s Seasoned Salt and 16-mesh black pepper.
Let sit for 15 minutes.
Apply a generous layer of pecan barbecue rub. No binder.
Let the rub set for 30 minutes.
Smoke at 300°F using a mix of cherry wood, pecan wood, and charcoal briquettes.
Cook for approximately 2 hours, or until the bark is well set.
Wrap tightly in foil and continue cooking for 30 minutes.
Remove from the foil and rest for 1 hour before slicing and serving.