CARLISLE, Ind. (WTHI) - Larry Cox, his wife Becky, and their partners Dennis and Carrie Hamilton have been running Cowtown USA in Carlisle, Ind. for a while now.
The second you walk in you feel right at home. Larry walked us through the process of how they make their baby back ribs.
"I think the entire cooking process.....we go through three different stages on cooking them and it does take a lot of time cooking, it's a slow cook but total time is probably altogether we are cooking them for about 4 to 4 1/2 hours. And at different stages we put sauces on them and we mix up our own sauces," he said.
David LeDune, a regular at Cowtown, said he's not surprised by the nomination.
"Oh no, not at all.....like I said I have had ribs all over the south and Saint Louis and Chicago and these really are the best," LeDune said.
But what makes them so good?
"Their very moist ribs, their very meaty and they cook them the right amount of time and they are always tender," LeDune explained.
"We usually cook anywhere between 160 to 200 pounds of ribs every other Saturday night.
It's a lot of work but everybody seems to like them so we just keep doing them," explained Larry.
That's right, they serve ribs every other Saturday night and sometimes it's tough to get in the door.
"It's completely packed, we have a lot of people call and reserve them before they even get here and we usually run out every weekend, sometimes it doesn't seem like we ever make enough but we do as many as we can," Larry said.
For a few hours in here it's just mass ciaos and everybody's just eating ribs! And we can see why.
So if you are driving through southern Indiana on Saturday night, stop by Cowtown USA, but you better go early because the ribs get cleaned of quick.
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