More Meat Jams Please

by Steven Doyle

There are certain things we eat that can expose the cook for who they truly are, and the Rib Jam at Lockhart Smokehouse in the Bishop Arts District does just that. Having recently tried everything on the menu including the new addition to the Lockhart line-up, the burnt ends, I can say that I have a new love in my life called Rib Jam.  

Noted and exposed for what you truly are Rib Jam: pork ribs cooked down to an extra sweet tenderness loaded with additional Lockhart spicy rub and enough brown sugar to make me want to buy flowers and ask this half-pint plastic tub of meat to the prom.

Lockhart Ribs Before Made Into Succulent Jam

I didn’t see it on the menu, and actually when it was grabbed out of the cooler along with a few affable sides such as Lockhart’s Cole slaw, I thought it was a small tub of baked beans. No. It is the cuter kissing cousin to Bacon Jam, the same scoopable stuff we can find at The Meddlesome Moth as a condiment to the sweet breads dish. Rib Jam is a lesser breed on the food chain of Matt McCallister’s Ox Tail Jam, but still wallows in worthiness.

Take note today, we need more meat-centric jams in our lives if we are to enjoy a civilized meal in these modern times.