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Post by BBQ Butcher on Aug 17, 2014 5:50:13 GMT -5
I cut some boneless CSR's out of the rib end of a pork loin and seasoned them with a rub that I got out of a Publix "Family Style" magazine. I put them in a 143° water bath for 3½ hours I wasn't going to use them that day so I quickly iced them down and placed in the coldest part of the refrigerator until the weekend. Here they are fat side UP and going under the broiler to crisp up. I then flipped them over and applied a thin glaze of bourbon bbq sauce and back under the broiler for about three minutes. Served with onion rings and fresh fruit. Mmmmm, tender and tasty. Btw, the rub would be great on ribs from the grill
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