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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 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.

We took it all up to the coast of Maine to share with family.
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