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Pork Ribs 2.5 - 25 method
by
Tony Hall
Calificación: 4.0
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%20%20What%20I%20have%20discovered%20in%20my%20experience%20is%20that%20you%20do%20NOT%20have%20to%20cook%20pork%20ribs%20for%205%20hours,%20that%20is%20a%20choice%20and%20you%20do%20NOT%20have%20to%20steep%20them,%20that%20too%20is%20a%20choice.%20%20So%20I've%20landed%20on%20a%202.5%20hour%2025%20minute%20method%20that%20appears%20to%20be%20working%20VERY%20well.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3E2%20Large%20Slabs%20of%20%22Restaurant%20Grade%22%20pork%20ribs%20(Restaurant%20grade%20defined%20by%20the%20butcher%20as%20membranes%20removed,%20larger%20proportaions%20of%20meet%20at%20the%20rib%20ends,%20essentially%20a%20really%20nice%20cut%20of%20ribs.%3C/p%3E%3Cp%3EMustard%3C/p%3E%3Cp%3EBad%20Byrons's%20Butt%20Rub%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ECut%20the%20ribs%20in%20half%20for%20the%20rack%20(just%20our%20preference)%3C/p%3E%3Cp%3ESlather%20a%20light%20coat%20of%20mustard%20(for%20barking)%3C/p%3E%3Cp%3ERub%20on%20Bad%20Byrons's%20and%20set%20aside%20for%20a%20couple%20hours%20to%20reach%20room%20temp%20covered%20in%20plastic%20wrap%20or%20foil%3C/p%3E%3Cp%3EFire%20up%20the%20egg%20to%20260%20dome,%20with%20platesetter%20legs%20down,%20a%20drip%20pan%20and%20grid%20and%20normal%20height%20with%20vrack%20on%20grid%20for%20ribs.%3C/p%3E%3Cp%3EAdd%20the%20ribs%20and%20cook%20for%202%201/2%20hours%20with%20no%20rotation,%20and%20NO%20PEEKING.%3C/p%3E%3Cp%3ERemove%20rack%20and%20return%20ribs%20to%20grid%20for%20a%20bath%20in%20Rib%20Sauce%20and%20simmering%20at%20300%20for%2025%20minutes%20with%20one%20turn%20and%20one%20recoat%20after%2010-12%20minutes.%3C/p%3E%3Cp%3ERemove%20and%20wrap%20in%20foil%20until%20dinner%20is%20served.%3C/p%3E){kind=link}