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So ive used minced garlic for years and really picked up using it in pork dishes from my mother. She used to insert whole cloves in her pork roast. I just figured that if it was good on the inside why not try it on the outside, never looked back. Typically appl last after ive used my other rubs and peppers and i use the minced kind that comes in a jar with olive oil. The garlic enhances the flavor in my opinion.So, this is the first time I am seeing minced garlic used as a "rub" ingredient. Forgive the question, but how does it handle the cook? I would be afraid that it would get bitter, and/or burn.
Unrelated, but I thought I would share this - I usually use yellow mustard as a binder on pork/pork-ribs, but I saw a video where someone used Sriracha...blew my mind. I tried it, and it was pretty great. I will definitely try again.
P.S. I am OK with 'Bama winning a few games, but there is one in a couple of weeks where I will be rooting against them. (nothing personal!)
We finally woke up and Tennorsee is going home with an L ribs turned out great too Like the score 34 - 20Let us know how turns out, and as I am typing this.....the volunteers are rolling the Tide. "Buckeye fan".