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Saw’s BBQ: The Best Pork Ribs in America?
Declaring an affluent suburb of Birmingham, Alabama to be the home of the best barbeque joint in America — at least when it comes to pork ribs, anyway — would be seen as heresy of the highest order in many parts of the American south. But when one gastronomic authority dared to lay such a claim, I had to find out for my self.
I am the type of guy that, when travelling to a new city basically anywhere, is to check, thoroughly investigates the list(s) of “must dine places” that city and surrounding areas has to offer.
Coincidentally, a few days before our Christmas Week trip down to Birmingham, Alabama — where my wife and I would be taking our daughter to spend the week with my in-laws — I stumbled upon an episode of “The Best Thing I Ever Ate” on the Cooking Channel, with the theme of things cooked “low and slow.”
And when Dan Kohler, a self-proclaimed culinary anthropologist and food nerd (and Emmy-winning Producer on the Food Network and the Cooking Channel), declared that not only was the pork ribs at Saw’s BBQ in Homewood, Alabama his favorite “low and slow” dish he could think of, but they were also the…
