Dinner thread?

[R93]

I cold smoke my ribs when doing cheese or something else for a few hrs. Vacuum pack them and put in fridge for a few days.
Make a similar dry rub to you. Rub it on the morning I'm gunna cook them.
Make my glaze/sauce using Glasseye creek sauce as a base. Add american mustard a splash of bourbon, maple syrup, anchovies and a bit of garlic and reduce it all over a bit over heat.

Put ribs in pressure cooker with apple juice and a splash of apple cider vinegar. Done in 25 mins plus pressure time.
Put em on a rack and brush glaze on and brush a few more times with the glaze while in the oven. Finish in the oven to caramelize the glaze for 10-15 mins.

Fall off the bone tender everytime.

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