For this go around we dry rubbed Berkshire pork ribs with salt, ancho chili powder, cumin, smoked paprika, cocoa powder, and a bit of coffee from Mad Cap.
Next after letting the ribs cure a few days they were finished in our combi oven with a moisture percent of 40%. Cheating? Hell yeah it is. But I wanted to try to find a setting on the combi that might work for brisket without having to cover it in a pan to retain moisture and this seemed like a good place to start.
The ribs turned out nice and tender. The added moisture really helped and had me wondering if the old time pit masters didn't throw a little water in once in a while.
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