London Cartwright DVM
Apr 30, 2026
Tangelo took the time to walk me through how to cook it. Top notch service.
About this cut
What makes this cut.
Whole rack of baby back ribs from heritage hogs. Tender, lean, and ready for low-and-slow.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
5.0/5
Based on 9 reviews
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9 reviews
Mr. Oren Carter
Apr 19, 2026
Exactly as advertised. Will be back next week.
Mr. Jorge Simonis
Mar 25, 2026
Cut was even better than the photo. Beautiful marbling, perfect trim.
Harry Stiedemann
Mar 14, 2026
Wrapped it on Friday, cooked it Saturday — best Sunday roast we've done.
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