Thanks to my mentor (JohnA) I hope I finally have this picture stuff down pat.
Lee - The ribs actually were not that great. If you look closely, for St. Louis ribs, they were small (not necessarily a bad thing) but the texture was far too "soft?" There was no resistance to the bite at all. They did not have that solid meaty, yet tender texture that I think St. Louis ribs should have...My opinion anyway.
Like I said, I'm through with this place as far as ribs go. If I go back, it will be for the pork sandwich and their sides which continue to be very, very good. Miconopy, FL has spoiled me as far as ribs are concerned. These simply don't match up to the ones I just had in Gainesville/Miconopy.
Tony & Joe - Funny you should mention this trailer. John and I spend several minutes going over this thing in the parking lot because it seemed strange that this one little place would have invested in this expensive 18 wheeler. ("18 wheels and a Dozen Roses" Kathy Matea)
We think what they did was order their name and logo placed on this "advertising" rig in strategic areas like the rear panel and portions of the side panels. Places where they can change it as needed for each restaurant. But, the rest of the graphics refer to the general name "Pork Chopper"
So, we are guessing this is a promotional thing available, probably for a price, to any qualifying BBQ place that wants it for a special event (Daytona 500) for instance.
The restaurant did have a small mobile smoker in the parking lot for parites..The kind that hitches up to a car or truck. We're pretty sure this is not theirs. The license plate was Georgia, incidently.
It is a pretty neat rig though isn't it. I think it works, too. If you look towards the rear, there is a foot stand (see that red paint) that operators can stand on. That last section looked to us that it flipped up and I believe there is a cooking pit there of some type. Not sure..Maybe Dr. BBQ or RibDog has seen this rig at one of their festivals?