I've been fooling with a lot of 'dumpster rubbed' and Sriracha/Molasses butts, and some of them turn out pretty good. My experiment last weekend w/ the Rib Candy stuff was a total flop. Tasted like roast pork. I bagged it up and gave it to the cafeteria lady for using in beans and the like. Mrs asked that I make it "like I used to".
Awrighten!Cleared the kitchen last night while I mixed up a few cups of SLC. Used Tabasco Mustard for the glue. (just a mild heat in it, and the bottle was nearby) Next time I'll use a finer grind pepper. That was a bag of Tellicherry pepper from Penzey's.
Popped them in around 8:30 last night. Frozen solid. Dark and chilly out. Traeger running at 225°. (more like 250°)
Flash forward to 8:45 this morning.
Now that's what I'm talking about..
A fiery bark that will be perfect when it is mixed in with the rest of the pork.
I'll pull them in a few hours for some *proper* pulled pork sammies.
T'anks for lookin'.
