Paging Tex Landreth - pork rib cap

Epicurean Exploits - Food and Recipes
1

They arrived yesterday, and I am looking for some cooking guidance.

Many thanks!

2

What I would do:

Take the piggie out of the fridge and allow to come up to room temp.
Build a two zone fire on a charcoal grill, or a two zone fire on your gas rig.
Rub the cap with EVOO and then give it a good dose of coarse grained salt.
Apply a generous amount of a pig specific rub of your choice*****.
Hit the hot grill and give each side about two minutes of direct heat to get some nice color.
Remove the cap from the direct heat and finish indirectly until the internal temp is 135 to 138 deg. F.
Allow to rest on a cutting board for five to ten minutes.
If you want to do this inside, do everything the same except color the cap on a hot cast iron skillet and finigh in a 350 deg F oven.



*My rub, equal parts of each:
Granulated Garlic
Onion Powder
Telicherry Pepper
Dried Thyme
Dried Rosemary
Sweet Paprika

3

135* - 138*? That is what I was wondering. The rub sounds great. Thank you!

What wines have you served with it?

4

Domestic syrah and zinfandels.

5

I can attest that Bill’s cooking method works great. The internal temp is key as it takes a while for the heat to get into the middle of the roll.

Nice big over the top CA Pinot is great with the pork. cough KB cough

6

Thanks for the recipe Bill. It was fantastic!

7

I learned that with the beef rib cap. [worship.gif]

8

I’m just dropping in to drool a bit. I’ve tasted this twice from Landreth’s efforts. It’s the complete shizzle.

9

I cooked another one last night for dinner along with some ham hock and lentil soup.

It is just so good! Thanks for the recipe, Tex! [thankyou.gif]

10

Rob has a great source for $4lb pork ribcaps. No joke.

11

shhhh… that’s our private stash dude!!