Usually when I do pork ribs I do them dry. Just a 2 day dry brine followed by MMD and a nice slumber in the PBC. When they are done I usually tear right into them. Love them this way.
Did something a bit different Sunday. Did the usual 2 day brine and MMD and the PBC. This time, however, I sauced them with my favorite sauce that I just got back in stock. It comes from St. Maarten down in El Carib. The dang stuff cost me more to ship that it did to buy the sauce. It's guavaberry and papaya. Anywho, I sauced the ribs and they were done an hour early so I wrapped them in foil and put them into my warning drawer at 150. I don't usually wrap and rest ribs, but this might be something I do from now on. They weren't "fall off the bone", but I've never had a cleaner bite off the bone than with these. And I'll be using this sauce a lot more frequently. Might be the best rack of ribs I've turned out in 4 years of PBC heaven.
Did something a bit different Sunday. Did the usual 2 day brine and MMD and the PBC. This time, however, I sauced them with my favorite sauce that I just got back in stock. It comes from St. Maarten down in El Carib. The dang stuff cost me more to ship that it did to buy the sauce. It's guavaberry and papaya. Anywho, I sauced the ribs and they were done an hour early so I wrapped them in foil and put them into my warning drawer at 150. I don't usually wrap and rest ribs, but this might be something I do from now on. They weren't "fall off the bone", but I've never had a cleaner bite off the bone than with these. And I'll be using this sauce a lot more frequently. Might be the best rack of ribs I've turned out in 4 years of PBC heaven.
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