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Greendriver 06-15-2009 09:24 AM

Mojoed Sammies Sat & Dinos Sun
Did a couple of decent cooks over the weekend, both of them had been a long time coming. One of RumRís most admired cooks for me anyways was the butts cut up in eights and cooked Cuban style with Mojo. I guess you could say I mojoed these country style ribs and boy did they make some good sammiches. I definitely got the fat rendered out of these ribs but they were still not dry and by the time you applied a bunch of the mojoed mayo both on the bun and drizzled on the meat, you couldnít ask for better. I gotta get off this bean / corn stuff till the maters start coming in at least and the peppers should be ready about the same time which is real good cause Iím having a hard time getting this hot enough and plan to pour the peppers to it next time. I used a commercial mojo and just cut the ribs into cubes and placed in a gal bag along with the marinade and one of them long Ė fresh cayenne peppers chopped fine for about 3 hours (would have rather had it in there overnight) then browned in the Jr before going indirect in a covered half pan with more mojo till they were done. I donít know why I havenít done the dino bones more often cause I love em. I did these 2-1-1 with a heavy rub or 3 and applied some honey mustard for a glaze at the end and had one goal all along and that was to not overcook em. Set Jr at 300 from start to finish. Iíve lost a setting somewhere along the line on my little NV24hd camera as the pics are getting worst all the time. That red cutting board did help none either.

Smokey Al Gold 06-15-2009 09:35 AM

Looks great! I almost bought some mojo marinade yesterday but I've never tasted it so I just figured I'd pick it up next time. I think it was the GOYA brand. Any suggestions as to what is good to marinate with it other than pork?

thirdeye 06-15-2009 09:53 AM

Oh Boy, those look wonderful.

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