Wet Foot Pig Parts in Cherry Smoke

[fltsfshr]

Cut the rack and rubbed a tiny bit of honey all over them. Then made a dry rub of Hunky GPR garlic powder, allspice and a little black pepper. Rubbed it in deep top & sides. Let it sit for a bit.

Notice the foil has a wall in it. That' so when you foil it the feet stay wet. after foiling just before you close it up I added bourbon and water into the tray it created. After I took them out of the wrap they were painted with Braswells Sweet Bourbon Sauce. Times were vertical 1hr 50min @ 290, wrapped 1hr 20min unwrapped & painted twice 35min @ 320.

 

[JLeonard]

Great looking meal!

Jim

 

[gmc2003]

Looks really good to me

Point for sure
Chris

 

[Brokenhandle]

Great job! It looks delicious! Love the color you get from cherry.

Ryan

 

[smokerjim]

They look good!

 

[indaswamp]

Wet foot??

 

[fltsfshr]

Yes I learned if you put the small ends of the ribs in a tin trough it keeps the exposed marrow in the liquid. In this instance bourbon and water. It wicks up the marrow keeps ribs juicy. It you do it right you'll notice a little liquid still n the tin trough when you unwrap it. All I know is it works.

 

[indaswamp]

Interesting technique...

 

[fltsfshr]

Lady I learned it from owned several Southern restaurants and had more bbq ribbons on the walls than I've ever seen. RIP Shirley