Pork Belly
Moderator
I saw this video before we left for Mississippi last week. I scheduled our travel time so we would be there for lunch. It was a fantastic meal, great service. I recommend the World Champion Platter (served on a galvanized trash can lid): 1 Rack Baby Back, 1Rack Spares, about 1.5 pounds each of Hot Link Sausage, Pulled Pork and Brisket, 3 sides of your choice (1qt each) and a pile of corn bread. They bring out fresh made pork rinds while you wait for your food. We had the Platter ($78), a fried green tomato appetizer, Sweet tea or soda for six people the total bill without tip was $109.00
It was the best fried okra I have ever had and the second best ribs. Pappy's Smokehouse in St. Louis is still my personal favorite for commercially produced ribs. I rated these as a close second my wife less so, she thought these were a little too sweet.
A couple of interesting things in the video that I plan to try:
They grind the turbonado sugar to a finer texture before adding to the rub.
The membrane removal trick.
Rub directly on the meat, mustard on top of the meat as a "Sealant"
220 for 2 hours then increased to 230 for another 3
http://www.foodnetwork.com/videos/memphis-ribs-in-mississippi-0194359.html
It was the best fried okra I have ever had and the second best ribs. Pappy's Smokehouse in St. Louis is still my personal favorite for commercially produced ribs. I rated these as a close second my wife less so, she thought these were a little too sweet.
A couple of interesting things in the video that I plan to try:
They grind the turbonado sugar to a finer texture before adding to the rub.
The membrane removal trick.
Rub directly on the meat, mustard on top of the meat as a "Sealant"
220 for 2 hours then increased to 230 for another 3
http://www.foodnetwork.com/videos/memphis-ribs-in-mississippi-0194359.html
