ST. LOUIS–(KMOX)–The sweet, hickory smoke from Rib America scudded across the stone steps of the Soldier’s Memorial, where U-S Senator Claire McCaskill was holding an open-air news conference on important matters of state.
“I’m on this diet,” McCaskill said, “I’m on this really strict diet. You have no idea what this has done for me. I’m looking at these signs, Pulled Pork Sandwiches , Grand Champion Ribs, and I’m going, I cannot believe we are having this press conference here. I’m going to be thinking about that all day when I eat my chicken breast.”
Standing by his booth decorated with stacks of past trophies, Barbecuer Ed Latkowski says home barbecuers should put their coals off to the sides — not directly below the meat.
“Well for one thing when you got the coals right underneath, the fat from the ribs drip onto the coals, and then they ignite when you open the cover and you get charred ribs,” Latkowski said, “where with the indirect heat, they cook slow, more moist and more tender.”
Rib America features live music, rides and cold drinks. It runs through Monday, Memorial Day at the Soldiers Memorial on Market street, across from city hall.