BACK TO THE BARE BONE BASICS 38 JUNE 2 0 1 7 FOOD + DRINK BY SEAN CURRY @THESANDWICHENTHUSIAST I first became introduced to proper barbecue when I visited family in San Antonio in the summer of 1998. I don’t remember much about that trip, save the go kart track in their front yard, my first encounter with Texas’ infamously oppressive dry heat, and the ribs at the barbecue spot they took us to. At this point in my Jersey-raised life, I wasn’t aware that ribs were supposed to “fall off the bone,” all I knew is that I didn’t need a fork or a knife to hew these deliciously tender morsels from their marrow carriages. That fact alone blew my young mind.
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