First try at them they were cheap
any help my way would be appreciated
The way I see it, you have a couple of choices:
1. Treat them like ribs.
2. Treat them like a pork butt.
I've tried #2, It did not turn out as I would have liked. If it were me, I would put a rib rub on them, smoke a couple of hours, foil boat and oven (or bradley) @ 200 for 3 or four more hours. It depends on how thick they are, and how tough the pig was.
Rub recipes:
KyNola's (Jan's rub)
http://forum.bradleysmoker.com/index.php?topic=7493.0 (http://forum.bradleysmoker.com/index.php?topic=7493.0)
FLBentRider's (AB's rub)
http://forum.bradleysmoker.com/index.php?topic=7500.0 (http://forum.bradleysmoker.com/index.php?topic=7500.0)
There are more rubs on the recipe site:
http://www.susanminor.org/forums/forumdisplay.php?f=180 (http://www.susanminor.org/forums/forumdisplay.php?f=180)
I've only ever smoked em' and stuck them in a crock pot for 5 hours to make some pulled pork. Well, I've also made a nice stew in a crock pot with them, but I don't think anyone cares if I'm not actually using the Bradley.
Quote from: Vaison on July 10, 2008, 01:19:18 PM
but I don't think anyone cares if I'm not actually using the Bradley.
Vaison
Everybody around here loves food smoked and non smoked alike. Don't get me wrong they favor the smoked stuff but they are always interested in anything new. ;)
Mike
I'm with Mike on this one. If it tastes good, bring it on!
Yep Yummy is Yummy no matter what!
C
As long as you don't start throwing around those highfalutin culinary terms like "chiffinade"
:D ;D :D ;D