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This weekend I did a test run on some ribs that I'll be making for next weekend's church barbecue.
I started with a coffee rub that Natatia and Caroline gave me two years ago. I had tried it on steak before but it didn't quite fit but I suspected it would be better on pork with a few tweaks. Those tweaks included mixing it with brown sugar, black pepper, chili pepper and some mesquite salt from Max's Downtown in Hartford, CT. I rubbed this on a rack and let the flavors meld overnight.
Saturday I barbecued it (meaning low indirect heat, as opposed to grilling) for 6 hours over mesquite charcoal with an hour of smoking with Applewood. Then I basted it with Sweet Baby Ray's barbecue sauce. Honestly, I wasn't that pleased with the result. It was not as tender as I hoped and not as tasty as I wanted so I put half of the rack directly over the coals for another hour. Then I refrigerated it overnight and today when I re-heated them, they were MUCH better. The tricky part is going to be reproducing the result next weekend...
Posted 08/10/2008 11:13 PM in Cooking, Food, Hartford, Restaurants | Total Comments: (0)
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