Flannery Pork Rib Cap

[Daniel_Moritz]

Got two little ones queued up for dinner tonight. Never cooked it before. For those who have made these little treasures, what’s your best method?

[Bill_Tex_Landreth]

Olive oil, S&P is about all it will need. I did however enjoy the ones we had at Flannery Fest II that had my secret lamb/pork rub on it.

As for cooking, we used hardwood charcoal to cook. Colored up all sides and then pulled at about 135 deg F internal. You could sear inside and finish in a medium over as well.

[Daniel_Moritz]

@Bill Tex Landreth

Olive oil, S&P is about all it will need. I did however enjoy the ones we had at Flannery Fest II that had my secret lamb/pork rub on it.

As for cooking, we used hardwood charcoal to cook. Colored up all sides and then pulled at about 135 deg F internal. You could sear inside and finish in a medium over as well.

Thanks for the quick response. I should have mentioned, I’m in a city apartment so I don’t have a grill. Was thinking stovetop sear and then into the oven. You rub the whole piece in olive oil before cooking?

[Steve_Saxon]

I’ve gone though 7 of these already and found that 130 degrees internal is perfect.

[Bill_Tex_Landreth]

@Daniel Moritz

@Bill Tex Landreth

Olive oil, S&P is about all it will need. I did however enjoy the ones we had at Flannery Fest II that had my secret lamb/pork rub on it.

As for cooking, we used hardwood charcoal to cook. Colored up all sides and then pulled at about 135 deg F internal. You could sear inside and finish in a medium over as well.

Thanks for the quick response. I should have mentioned, I’m in a city apartment so I don’t have a grill. Was thinking stovetop sear and then into the oven. You rub the whole piece in olive oil before cooking?

Yes sir. For indoors, I would use medium heat, cast iron and a little patience to get good color on the critter.

[Bill_Tex_Landreth]

@Steve Saxon

I’ve gone though 7 of these already and found that 130 degrees internal is perfect.

I wouldn’t have any issue pulling them at this temp. Most folks would probably balk at the pinkness though.

[Daniel_Moritz]

Thanks guys, will let you know how it goes.

[Daniel_Moritz]

Came out delicious, using sear then oven method. May have cooked about 2 mins too long, pulled around 145, but was so full of flavor it didn’t matter. What was weird was that we made two of them. One was .7 lb and one was .8 lb. The smaller one was much pinker on the inside while the larger one was whiter looking meat. Either way, both were delicious. Some pics. Served w/ homemade mashed potatoes.

http://www.kodakgallery.com/ShareLanding.action?c=7zbcouk7.65s4nqln&x=0&y=gqzzgv&localeid=en_US" onclick="window.open(this.href);return false;

[Ken_V]

@Daniel Moritz

Came out delicious, using sear then oven method. May have cooked about 2 mins too long, pulled around 145, but was so full of flavor it didn’t matter. What was weird was that we made two of them. One was .7 lb and one was .8 lb. The smaller one was much pinker on the inside while the larger one was whiter looking meat. Either way, both were delicious. Some pics. Served w/ homemade mashed potatoes.

http://www.kodakgallery.com/ShareLanding.action?c=7zbcouk7.65s4nqln&x=0&y=gqzzgv&localeid=en_US" onclick="window.open(this.href);return false;

I think I just had a porkasm!