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First McRib

post #1 of 3
Thread Starter 

A pork tenderloin butterflied to quarters then pounded to one half inch. Scored across the grain every inch. Seasoned with DV rib spice and here we are.



Which are boneless baby backs? Left or Right

post #2 of 3

No clue.


How'd they turn out?



post #3 of 3
Thread Starter 

The left


Turned out really well especially on a roll. The drawback to them is watching the rub spice and making sure they don’t dry out, but cooking them long enough to make them tender. With no fats the spices can really overpower the meat.

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