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Post by BBQ Butcher on Mar 3, 2014 7:25:50 GMT -5
Some massive country ribs cut from the pork shoulder butt, seasoned with kosher salt, black pepper, garlic and onion powder, finished off with some bourbon smoked paprika. Into the SV at 155° for 12 hours. A thin glaze of Sweet Baby Ray's bbq sauce and then under the broiler for a couple minutes to crisp up. Careful, the bbq sauce WILL burn. Voila, excellent!!
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Post by BBQ Butcher on Oct 19, 2014 17:51:45 GMT -5
Another batch cooked the same as the first.......155° for 12 hours. Nice 'smoke' ring Fork tender and delicious with 3-bean salad and coleslaw
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