It was too cold during the snow storm here in Philly, but I had to have some baby backs and some secret homemade sauce.
So how did you do these? Oven?
I have been known to use that contraption occasionally to get meat started (or finished).
No smoke, just lots of secret sauce? Any rub?
The one good thing about using that oven is you can keep the temp wherever you want it forever.......................
Works for pulled pork but I have not had "oven-luck" with brisket. It needs the great outdoors.
Yeah, it was the oven. I didn't have a choice it was a blizzard outside that day. Dry rubbed it first with a homemade rub mixture of paprika, garlic powder, onion powder, cayenne, adobo, black pepper, sea salt and then slathered it with that liquid goodness.