We went for the healthy option of some fancy tots to go with the ribs. :roll:
Wicken Yanks Original Ribs - 10:00 - 06:00 on the plate.
- Old tried & true. Tender meat with complex hit of rub flavors. Could use a touch more salt.
Pastramied Ribs - 10:00 - 02:00 on the plate.
- Brine effect is light, but provided a good savoury and garlicy undertone.
- Dry rub ties it all together. Coriander and black pepper hits with interesting Pastrami flavors (never had 'em on ribs before)! Not spicy enough to keep the munchkin from devouring her own rib.
Thanks to Jason TQ for the idea and inspiration. I'd do this again, for sure... and I think I'll stick with the shorter brine time for now.
Appreciate the interest. Y'all have a great evening.