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It’s to dry to be slow cooking ribs outside right now….

Ingredients
Rack of baby back pork ribs
Rub and Sauce

Method

Rub ribs down with seasoning of choice…really, rub ’em, both sides leaving no solid rub left on meat.
Lay out a long sheet of foil place meat side down and wrap up. Lay out another sheet and flip bone side down, wrap again. This is what you are cooking them in so try to make them leak proof. Not gonna happen but worth the effort.
Place in refrigerator, bone side down for up to 24 hrs.
Heat oven to 225, place room temp ribs, still wrapped in foil, on a rimmed baking pan
, meat side down.
Slow cook for 3.5 hrs minimum. More if ribs are fatty. No more than 5.
Cut open foil and carefully take ribs out, they will be falling off bones, flip , bone side down and brush with sauce.
Place back in oven, uncovered, for 25-30 minutes.
Let rest and eat with extra sauce if’n ya like.

Ingredients

• Half of a Pork Butt
• 1 large Sweet or Red Onion

Method

Preheat oven to 275
Using a generous amount of rub on the pork, cover with plastic and refrigerate for 24 hrs.
Make the sauce if you want but not necessary.
Preheat oven to 275
Slice onion into rings and layer half in a cast iron dutch oven. Place pork, fat side up, on the onions. Cover with remaining onions.
Cover tightly and place in the oven for about 2.5 hours. The house will smell really good.
190 degrees is a good temp to pull at.

Carefully transfer pork to a large glass bowl and remove bone. With a slotted spoon, remove onions from the pot and add to pork bowl.
Let stand for about 20 minutes before shredding. Cut top fat cap off and set aside.
Shred with 2 forks or let cool and use your hands adding sauce as you go. Don’t over do it.

Some of the meat may be tougher than others due to quality so I will place the tough parts and some fat in a processor and pulse for a bit then return.

Serve over Onion, Kaiser or burger buns. Slather with sauce if you like. I like hot sauce.
Slaw on the side.

Ingredients

2 large eggs
2 cups buttermilk
6 tablespoons (3/4 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup diced bananas (2 large)
1/2 cup finely chopped pecans
Nonstick cooking spray or 2 tablespoons unsalted butter

Preparation

In a medium bowl, whisk together the eggs and buttermilk. Stir in the melted butter.

In a small bowl, mix the flour, sugar, baking soda, and salt together.

Add the dry ingredients to the wet ingredients, stirring until just combined — don’t worry if there are a few lumps. Stir in the bananas and pecans.

Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 3 tablespoons of batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute.

Transfer the cooked pancakes to an ovenproof dish and place in a warm oven until the entire batch is ready to be served.

Tip: These pancakes freeze well and make an “instant” flavor-packed breakfast. Place the pancakes in groups of 3 in individual plastic freezer bags. Just reheat them in your toaster oven or microwave.