A Different Sort Of Slab

LOW AND SLOW

Don't Insult The Pig

eat as is or finish otherwise

WALLPAPER:   PORK SPARE RIBS

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.. We're trapped in the neighborhood merry go round. We cook. You cook. They cook. We all eat. It's the celebration of a few days without snow in what passes for Spring in the high country.
.. The neighbors enjoy the taste of pork - not BBQ sauce per se. Sauce in our part of the neighborhood is served alongside the meat. It's not used to disguise poor cooking technique or shoddy cuts of meat. They have told us that meat drenched in oceans of sauce is an insult to the animal and the cook.
.. Recipe:
     RUB,
          - Hungarian Sweet Paprika.
          - Spanish Smoked Paprika,
          - Minced Garlic,
          - Kosher Salt.
          - Fresh Ground Black Pepper,
          - Fresh Prepared Dry Mustard,
          - Fresh Ground Cumin,
          - Dark Brown Sugar,
          - (combine in proportions to taste.)
     THE PIG,
          - Slab of spare ribs.
     THE PROCEDURE,
          - Remove membrane,
          - Pierce rib meat with fork, (many times - both sides,)
          - Apply rub to both sides of slab,
          - Place slab, bones down, on large sheet of aluminum foil,
          - Add 1/2 cup of beer - or Dr. Pepper, or  Coca Cola, (under slab,)
          - Wrap tightly in aluminum foil, (use lots of foil in layers,)
          - Park package in refrigerator for no less than  12 hours,
          - Place on foil lined baking sheet,
          - Pop in preheated 350° F oven, (bones down,)
          - After an hour reduce heat to 225°- 250° F,
          - Don't look for 5 or 6 hours,
          - Pluck a piece to test for tenderness,
          - Eat as is or finish on BBQ grill or with smoker.

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WALLPAPER:  WINTER'S LEAVINGS ON THE FIREHOLE