Oakridge Pork sweet rib rub: BUONO!


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Trimmed 1 rib rack and levelled meat.
removed membrane and scraped bone fat off.
washed and seasoned with OAKRIDGE pork sweet rib rub
In WSM @250F with cherry splits buried in charcoal.
1/3 lt water added in the bottom grate.
3 hours for smoke.
Pulled off and wrapped in foil with some water.
back in WSM @230F for 40 min.
Unwrapped and dryed meat side down for 30 mins.
ready to sauce with The BBQ Sauce by Killer Hog.
Carved and served.

On word:DELICIOUS.


IMG_8264 by Enrico BBQness, su Flickr


IMG_8268 by Enrico BBQness, su Flickr


IMG_8274 by Enrico BBQness, su Flickr


IMG_8278 by Enrico BBQness, su Flickr


IMG_8279 by Enrico BBQness, su Flickr


Senza titolo by Enrico BBQness, su Flickr


IMG_8301 by Enrico BBQness, su Flickr


IMG_8314 by Enrico BBQness, su Flickr


IMG_8318 by Enrico BBQness, su Flickr
 
Enrico you out did yourself those ribs look fantastic. I think its time to do a rack again!
 
Beautiful pictures Enrico. I like all of Oakridge's products and your post reminded me tham I am out of Dominator, have to order more.
 
Love the details as always, Enrico. Your pics would tell the story themselves, but always appreciate learning the details of how you knock it out of the park everytime.
 
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