What is the best cut of rib to smoke?

| 28 May 2014 | 09:31

If you like less fat in your food go with a baby back. It is the rib version of a Filet Mignon. But if you want a meatier rib go with a St. Louis cut which is what we use at the diner.

As a young child during my summer school breaks, I would go to work with my dad who worked as a chef. That is when I discovered my enjoyment of cooking. Growing up in the city, we would frequently visit diners.

When I moved to Sussex County in 1999, I became a customer of the Double S Diner. In 2005, the opportunity to take over the diner came up, which led me to where I am today. Owning the diner has not only given me the ability to fulfill my dream, it has allowed me to meet so many great people. I am honored to be part of a team which serves a great community.

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