On Sat, 8 May 2021 13:32:15 -0700 (PDT), "
> wrote:

>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.

that would be the difference between a dry rub and wet marinade.
No one seems to have a problem with using wine, beer or spirits for a
portion of a wet marinade.
Do you remember Alton Brown using Dr. Pepper for his preparation of
ham?

Country Ham
Alton Brown
Ingredients

1 country (dry cured) ham

1 liter Dr. Pepper

1 cup sweet pickle juice, optional

Directions
Unwrap ham and scrub off any surface mold (if you hung in a sack for 6
months you'd have mold too). Carefully remove hock with hand saw. (If
this idea makes you eye your first aid kit, ask your butcher to do it.
But make sure you keep the hock, it's the best friend collard greens
ever had.)
Place ham in cooler and cover with clean water. (As long as it's not
too dirty you can use what southerners call the "hose pipe"). Stash
the cooler in the bushes. If it's summer, throw in some ice. If it's
freezing out, keep the cooler inside. Change the water twice a day for
two days turning the ham each time.
Preheat oven to 400 degrees F.
Place ham in a large disposable turkey-roasting pan and add enough Dr.
Pepper to come about halfway up the side of the ham. Add pickle juice
if you've got it and tent completely with heavy-duty foil. Cook for
1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2
hours.
Turn the ham over, insert an oven safe thermometer (probe-style is
best) and cook another 1 1/2 hours, or until the deepest part of the
ham hits 140 degrees F (approximately 15 to 20 minutes per pound
total).
Let rest 1/2 hour then slice paper-thin. Serve with biscuits or soft
yeast rolls.
Cooks note: Even after soaking, country ham is quite salty, so thin
slicing is mandatory. If you're a bacon fan, however, cut a thicker
(1/4-inch) slice and fry it up for breakfast.

Janet US