Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Going to do some testing this weekend. Going to process some rub and apply with a short sit. Going to do a second rack with a long sit without running the rub thru the mill. Watch this space.
Going to do some testing this weekend. Going to process some rub and apply with a short sit. Going to do a second rack with a long sit without running the rub thru the mill. Watch this space.
Are you putting the salt in the rub or are you applying it as a separate dry brine?
Jon that's an awesome video. We can't wait to see how things turn out. When you post the result, can you provide a short text description of how the control and test ribs differ? I think that'd help people keep track of what you described in the part 1 video as they watch the part 2 video.
Okay, heres a looonnnggg look and my prep and rub test. Just to recap, yesterday I made a batch of MMD. I ran some thru a blender to process it to a very fine powder. Some I left as is.
I rubbed:
1/2 rack with the UNprocessed MMD. Let it sit for 40 min.
1/2 rack with processed MMD Let it sit for 40 min.
1 rack with UNprocessed MMD let the sit for 4 hours.
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