this whole buttermilk glob, pork rib thing

char buddy

Gave the KOC buttermilk glop treatment to some ribs I made for my Dad's birthday - he's 80 and still going strong, thank you.[p]Result - unbelievable. This stuff really works. did the 50% buttermilk, 50% cheap mustard with whatever rub was lying around marinade overnight.
Put the ribs on at 250º at 11 in the morning. By three that afternoon they were pulling clean from the bone. Moist, but chewy. Tangy. Great texture. Wished I had a digital cam to show the results. Made my dad's day. Now I gotta try the buttermilk bath with Cat's spices. Then maybe I'll take a buttermilk soak for myself. Then who knowns. [p]char buddy

Tim M

char buddy ,[p]""Then maybe I'll take a buttermilk soak for myself.""[p]My dad tried that but he worked it from the inside - he drank that stuff! Yuck. [p]In 30+ years on my own, I have never owned my own carton of butter milk. Maybe I'll have to try it sometime if I can make myself buy some. [p]Tim -- buttermilk free (so far)

djm5x9

Tim:[p]If you do get around to trying a buttermilk soak for chops or chicken, sprinkle a little seasoned flour on the wet meat when it is pulled from the bath. The objective is not to coat the meat heavily with flour as if you were going to fry, but just enough to give a little crust. Typically I use the same seasoning in the flour as was put on the meat before the buttermilk bath.[p]Anything that leaves streaks on a glass needs to be cooked longer!