Quote:
Originally Posted by J. Fred Muggs
Meant 195. The 4 and 9 look kind of alike
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No matter.
Never gave you all the update on how it went. I did a dry rub (the one to go with baby back ribs in Cook's Illustrated), browned well over charcoal then moved, shielded, to the cool side of the grill. I left them out there for two hours, then moved them to the oven at 250 (? can't remember if it was this or 225--in any case it shouldn't much matter) until morning. Then I took Flinty's advice of wrapping it in foil and putting it in an empty cooler for several hours. It was still quite hot, but not enough to burn, when my sister shredded it before the party. I made the Cook's Simple Sweet and Tangy BBQ sauce (which sounds not terribly different from the Carolina Red discussed here, except with molasses), and served it and basic coleslaw on the side. My sister and brother-in-law thought neither the sauce nor the coleslaw were sweet enough (plus he thought the sauce should have a fruity tang--I think he grew up eating one that was made with pineapple juice or some such), and the kids thought it was a bit spicy, but I thought it was great. I have never cared for coleslaw, but with the pulled pork it was just the right amount of fresh crunch.
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