I still have the hard bone side of the rib so I decided to try slow roast it. Put on a kitchen sink kind of dry rub (chili, garlic, onion, cayenne, cumin, coriander seed, all spice, thyme, oregano, powders all, and salt, pepper and brown sugar). Roasted at 225 for 7 hours. It dried quite a bit but fall-off-the-bone tender. Brushed with a cider vinegar, liquid smoke and hot chili sauce a few times towards the end. I think I will put in less salt and partially cover it next time but otherwise it is quite good.
Monday, March 10, 2008
The Other Side of the rib
I still have the hard bone side of the rib so I decided to try slow roast it. Put on a kitchen sink kind of dry rub (chili, garlic, onion, cayenne, cumin, coriander seed, all spice, thyme, oregano, powders all, and salt, pepper and brown sugar). Roasted at 225 for 7 hours. It dried quite a bit but fall-off-the-bone tender. Brushed with a cider vinegar, liquid smoke and hot chili sauce a few times towards the end. I think I will put in less salt and partially cover it next time but otherwise it is quite good.
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