Aye, There’s the Rub


Brian Freedman finds Parkside’s Le Cochon Noir makes a convincing case for dry-rub ribs.

Order a third of a rack of pork ribs and you’ll receive a plate of Flintstone-sized bones, plenty for one person. The meat goes through a three-day process that begins with trimming, stops for a 24-hour rest after being massaged with the spices and ends in a six-hour smoke. They’re never touched by flame, and you have to work to gnaw the meat off the bone here, which allows the sweetness of the meat and the smoke to mingle in a carnivorous duet. You can make it a trio with a smear of the worcestershire-scented sauce that comes on the side, but it’s more crutch than necessity.

Le Cochon Noir [Philadelphia Weekly]
Le Cochon Noir [Official Site]