Yield: Makes about 1-1/2 lbs. of meat; Yields 1 cup of spice rub.
The key to this recipe is to start the ribs in a pan; turning them in the melted tallow fat will crisp them up. It’s like frying and smoking them at the same time. Let them get well-done before you add the hot braising liquid.
This recipe is excerpted from The Tex-Mex Grill and Backyard Barbacoa Cookbook.
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