Time for a guest post from another cook-off participant: Lap!
He’s making pork ribs, it looks like he’s snuck in some beef ribs too and – joy of joys – some andouille sausage too!
I’ll let him do the explaining …
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- Take some pork,
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- and trim it up.
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- If you have them throw in some beef ribs too,
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- Grind your spices for the dry rub;
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- Black Pepper, Salt, Sugar…
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- Apply rub and vac pack them overnight. Ready for smoking tomorrow morning.
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- With the trimmings and some extra bit of shoulder meat make some Andouille
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- Grind meat
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- Nutmeg, Cloves, Salt, Garlic, Shallot, Mustard, Allspice, Thyme, Chilli
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- Mix thoroughly,
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- and stuff in casings
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- Andouille ready for the smoker
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