On Saturday, May 8, 2021 at 9:16:24 AM UTC-5, bruce bowser wrote:
>
> On Saturday, May 8, 2021 at 9:15:38 AM UTC-4, wrote:
>
> > You make an effort to come across as low brow as possible with
> > your cooking posts, don't you? It's a schtick, isn't it?
> >
> Anyway, no. Seriously. The website I posted maybe didn't seem as fattening as a normal pork barbeque is, because it used 'Zero Calorie' cherry coke for the overnighter. Then, dry rub awhile before cooking.
>
Have I missed something all these years of happily consuming barbecue?
What in pork barbecue is 'fattening'? It might be great but the thought of
soaking a cut of pork overnight in cherry coke THEN using a dry rub before
cooking sounds completely wrong.

Forget that damn coke, just drink it or pour it out or don't even buy it. Rub
your country style pork ribs or Boston butt with a good dry rub, cover, and
refrigerate overnight. The rub or your choice adds wonderful flavor to the
meat and the smoking just enhances it all. For tender, fall off the bone
meat, smoke low and slow for hours.

In my case, I unfortunately do not have a traditional smoker. But I do smoke
my pork for at least two hours in the Weber, or until I no longer see smoke..
Bottom and top vents are barely open to maintain a l-o-w temperature.
Pork is then tightly wrapped in aluminum foil and the into the oven it goes
for about 3 hours at 325°.

The low and slow temperature and time is what renders your meat into
something tender and delectable.