Summon your inner caveperson with this rack of Texas-style smoked beef ribs from Lewis Barbecue in Charleston, S.C. Three immense bones come thickly surrounded by succulent spiced and blackened slabs of smoked meat, enough for a Stone Age party of six. Newly available nationwide, they are shipped frozen and deserve a slow defrost overnight before you open the package, rewrap them in foil and bake for a couple of hours. Lewis is also selling pork ribs. Along with the ribs, a bottle of Lewis’s barbecue sauce could go on the table, especially the Hatch green chile flavor, the best of three.
Giant beef short ribs, $119.95; Hatch green chile sauce, $8.95 for 12 ounces, lewisbarbecue.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
