Tucker Posted June 11, 2011 Report Posted June 11, 2011 Did 10# of cryopac'd ribs from Sam's club. Dizzy Pig rub, then a layer of brown sugar, let 'em rest in frig 5 hrs, added more dizzy pig to soak up the moisture that formed. Put them on Stony (19.5 er) at 250f for 4hrs... did the flex test and yup ready to come off. they are in foil in the warming drawer while we drink some Zenato Valpochella Ripassa and eat caprise salad for our garden waiting for our guests. dinner is short ways off.
DennisLinkletter Posted June 12, 2011 Report Posted June 12, 2011 Re: Saturday afternoon RIBS Did 10# of cryopac'd ribs from Sam's club. Dizzy Pig rub, then a layer of brown sugar, let 'em rest in frig 5 hrs, added more dizzy pig to soak up the moisture that formed. Put them on Stony (19.5 er) at 250f for 4hrs... did the flex test and yup ready to come off. they are in foil in the warming drawer while we drink some Zenato Valpochella Ripassa and eat caprise salad for our garden waiting for our guests. dinner is short ways off. Looking good.. That piggy had some big bones.. I just learned of an Italian guy here in Bali who is making cheese in the mountains.. I'm told he has a herd of black and whites and his mozzarella is amazing.. Ensalada caprese here we come!
Tucker Posted June 12, 2011 Author Report Posted June 12, 2011 Re: Saturday afternoon RIBS Ah - that is a great find, the mountain mozzerella.. The ribs were outstanding, no sauce needed, they were very moist. Adding brown sugar will be a mainstay.
