I think these ribs are awesome. It cooks perfectly. It's so hard to nail baby back ribs.
Tyson Cole and Arron Franklin share some of their signature menu items like the Smoked Baby Back Duroc Pork Ribs, Oak Smoked Salmon, and Smoked Beef Brisket at Loro Smokehouse. The baby backs are smoked for two hours on a smoker and then placed on a grill for service. The ribs are paired with pickled cauliflower and barbecue tamarind pineapple sauce, presenting a perfect balance of acidity and fat. See what their process on creating these fan-favourite menu items.
Chefs Tyson Cole and Aaron Franklin
Loro is an Austin-based Asian smokehouse and bar brought to you by James Beard Award winners Tyson Cole and Aaron Franklin, with a menu featuring grilled and smoked meats, sides, craft beer and batch cocktails. You can order food at the bar and sit in the warm and expansive indoor space or outside on the porch shaded by a canopy of hundred-year-old oak trees. The Austin chefs joined forces for the original Loro that opened in 2018. Cole brought with him the Asian flavours he trafficked in at his original Uchi and Uchiko. Franklin, the owner of Franklin Barbecue, lent his smoking prowess to a collaboration cuisine that features dishes such as smoked beef brisket with Thai herbs and chili gastrique; barbecue pork belly with hoisin sauce; smoked pork sausage with papaya salad, Thai chili sauce and peanuts; smoked prime steak with shishito pepper salsa verde; Texas sweet corn with yuzu aioli; oak-grilled snap peas with kimchee emulsion; and smoked baby back ribs with cauliflower pickle.
Source: Houston Chronicle
