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Baby Backs

AleBrewerAleBrewer Posts: 555
edited June 2012 in EggHead Forum
Made these last weekend. I tried using mustard for the first time. They turned out pretty good, and I will probably use mustard again. After the mustard, I applied my rub, and put 'em on the large with some apple chunks for 4 hours or so. Then applied a bit of Bone Sucking Sauce(original).

I also did an 8lb butt...in kind of a Porchetta style. I used oilive oil, garlic, fennel, parsley, and some fennel seed. Did that indirect with a pan underneath filled with water, fennel, celery, garlic, and some more rosemary. Caught all the drippings, and made a tasty sauce to pour over the pulled pork. I toasted some ciabatta rolls, and served with a nice sharp provolone. Made for some very tasty sandwiches! Sorry....I forgot to take pics of the butt.
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We took it all up to the coast of Maine to share with family.
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