Recipe: Hot & Fast Memphis-style Pulled Pork (pics)

[deguerre]

Nope, it's just cheap, easy, wet and sweet. :wink:

John

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]

Thanks for the recipe and instructions. I'll give this a shot soon.

 

[PatioDaddio]

John I love reading your posts you do an awesome job with your write ups. I love cooking hot and fast on my UDS! The looks people give you are priceless!

Thanks, I appreciate the encouragement.

John

 

[PatioDaddio]

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.

I agree. It's killer on wings.

John

 

[Wampus]

Awwww....that'll NEVER work!!!!:tsk:

 

[wheelterrapin]

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]

John is there any other name for the Unrefined evaporated cane sugar. I am not sure I have seen this at the local SuperCenter.

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]

Nice looking

 

[Smoke & Beers]

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!

 

[Patrick C.]

What's different if you use table sugar? Is it just the grain size?

 

[PatioDaddio]

What's different if you use table sugar? Is it just the grain size?

No, it's primarily about flavor and smoke point.
White sugar scorches too easily.

John