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Name:
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Mack
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Subject:
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Leftover Early Season BabyBacks>>>
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Date:
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4/13/2011 5:45:21 PM
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from the grill last nite. UGH! Good stuff.
No chance to use Cotton's vacuum seal this time though.
These were the best I have ever cooked. 1 slab, split, stripped, rinsed, dried, coated with OO, dusted with Tony's, slapped on cool side of a Weber at about 280*, pecan chunks, for 2.5 hours, coated with a mustard-based sauce for the last 30 minutes. No fat anywhere. Crusty bark. Moist, firm, tangy, smoky meat.
Don't normally care much for WD meats, but they seem to beat Publix on the Babybacks. These are cello-packed/previously frozen (Smithfield, I think). Always a thick layer of loin on the top side, and very little fat.
Sorry, got carried away.
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