oompappy
Sous Chef
I've had these pig tails in the freezer since the first week of June
and finally got around to cooking them yesterday. Gave them a light
coating of mustard and oompappy rub, cooked at about 265* for 4.5
hours then sauced and foiled for another 1.5 hours. They were Delicious!!!!
They are pretty fatty but if you let the fat render out the meat is
great. The foiling seemed to do the trick on the fat. I think the old
3-2-1 method would work perfect on these and I'll try that next time.
Also cooked 2 racks of spares incase the tails didn't turn out but we
didn't need to cut into them.
Here's some pics...
(click to enlarge)
and finally got around to cooking them yesterday. Gave them a light
coating of mustard and oompappy rub, cooked at about 265* for 4.5
hours then sauced and foiled for another 1.5 hours. They were Delicious!!!!
They are pretty fatty but if you let the fat render out the meat is
great. The foiling seemed to do the trick on the fat. I think the old
3-2-1 method would work perfect on these and I'll try that next time.
Also cooked 2 racks of spares incase the tails didn't turn out but we
didn't need to cut into them.
Here's some pics...
(click to enlarge)