In planning for our first meal, we decided to go for a pulled pork and loin back ribs. For the ribs, I chose Mansmith's low sodium rib spice. Can't go wrong with Mansmith's, they catered our wedding reception (great tri-tip) and have great sauces and rubs. Plus, as a new guy, I didn't want to leave my rib rub to chance. For the 4.5 lbs of pork, I made my own blend of salt, pepper, garlic & onion powder, cumin and paprika. Now time to let the goodness soak into the meat overnight (or what's left of the night).
As an aside, everything I read indicated the need to trim the membrane from the back of the ribs. After about 30 minutes of trying to accomplish this, we pulled up a how-to video on youtube. On closer inspection, the membrane of the ribs had already been mostly removed. Rookie mistake, one I'm sure not to repeat.
I will update as the meal progresses...
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