Ribs

[bill ace 350]

Grabbed a pack of ribs at the commissary yesterday.

Normally get the baby backs, but though these looked good...

Not sure about the price.

Anyway, mixed 1 tbs TQ per pound , garlic powder, onion powder, paprika and black pepper and gave them a good rub.

In fridge overnight. Will pull tomorrow, rinse and dry.

Cook over weber snake with apple. Serve with baked beans and salad.

 

[yankee2bbq]

Looks like a nice slab.

 

[BugHunter]

Ahhh, My TQ arrived yesterday so I'm new to this, but from the first (and only) recipe I saw on the Morton site, aren't you supposed to rinse that off before cooking? Full disclosure, I have not even really looked at the bags yet. But I bought that stuff after seeing a thread here where someone did pork loin chops for 1-2 hrs dry brine, then rinsed under water and cooked. I was under the impression it was not to stay on. Welcome any rebuttal.

 

[pc farmer]

He is going to rinse off tomorrow. TQ is a curing agent if you didn't know. That loin if left to cure makes great Canadian bacon.

 

[indaswamp]

I'm inda car! Make some room! LOL!

 

[BugHunter]

He is going to rinse off tomorrow. TQ is a curing agent if you didn't know. That loin if left to cure makes great Canadian bacon.

Ahhh, ok, I'm showing my alcoholism, somehow I missed that line about rinsing. :hides under chair: Ok.. gotcha.. Lol.

Sorry guys... under the influence I guess...