deguerre
somebody shut me the fark up.
I...um. Never mind. Penalty box.
Seriously though. The rub sounds like it would work wonders on ribs too. I'm going to make a half batch, bumping up the cayenne of course.
Recipe: Hot & Fast Memphis-style Pulled Pork (pics)
- Thread starter PatioDaddio
- Start date
I...um. Never mind. Penalty box.
Seriously though. The rub sounds like it would work wonders on ribs too. I'm going to make a half batch, bumping up the cayenne of course.
BBQ Bacon
is One Chatty Farker
Thanks for the recipe and instructions. I'll give this a shot soon.
PatioDaddio
Babbling Farker
PatioDaddio
Babbling Farker
Wampus
somebody shut me the fark up.
Awwww....that'll NEVER work!!!!:tsk:
W
wheelterrapin
Guest
John is there any other name for the Unrefined evaporated cane sugar. I am not sure I have seen this at the local SuperCenter.
PatioDaddio
Babbling Farker
Check the bulk foods section of a local store, if that's available. Failing that,
Sugar In The Raw is the same thing, but the grains are much more coarse. If
it were me I'd buy some of that and hit it quickly in a coffee grinder that's
reserved for spices. You want it to be about twice as coarse as table sugar.
John
BRBBQ
Babbling Farker
Nice looking
Smoke & Beers
is Blowin Smoke!
John...I think you finally convinced me to try hot and fast on a butt.
BTW...I tried out your Country Style ribs recipe a couple of weeks ago and it was a huge hit! Thanks! Guys like you make this board an addiction!
BTW...I tried out your Country Style ribs recipe a couple of weeks ago and it was a huge hit! Thanks! Guys like you make this board an addiction!
Patrick C.
Got Wood.
What's different if you use table sugar? Is it just the grain size?
PatioDaddio
Babbling Farker
No, it's primarily about flavor and smoke point.
White sugar scorches too easily.
John
