- "They're an extremely lean baby back rib," Samy Eid says of the rack.
- The fresh ribs are broiled in a 35-year-old salamander for 25 minutes.
- The partially cooked ribs are then soaked in a red colored white vinegar-based brine with a special secret mixture of spices.
- Ribs soak up op flavor in the brine.
- The brined ribs are then placed back into the salamander to crisp.
- A house dry rub is generously sprinkled on the cooking ribs.
- The finished ribs, slightly charred and crusted with dry rub are sliced for plating.
- The finished ribs are stack neatly for delivery to the table.
- For a juicier rib diners can order the standard recipe.
- For a drier, rib with crispier bits and more of the special seasoning order them "Samy-style."