Gonna try out the cherry pie instructions here and the ribs suggestions here. ‘Course, I’m a little hazy on what a dry rub really entails so I just went with the most obvious basics: kosher salt, pepper, onion powder, garlic powder. It’s not fancy, but there’s nothing there that’s bad, or reacts badly with pork/each other. I’m also gonna assume that ‘low heat’ in this context means about 200, 250 degrees until somebody tells me otherwise.
As always, I will
bore you let you know about what happens next. Should be dull interesting! …Yes, I’m kidding. People like talking about pies and ribs.
UPDATE: You know what would come in handy, right about now? A nice, clean rock. I now understand why my mom and dad always kept a few around in the kitchen.
PENULTIMATE PIE UPDATE: Well, the pie’s done and it’s certainly still edible. But there were… complications. I have photos, and as soon as Gmail admits that they exist I’ll put them up.
ULTIMATE PIE UPDATE: Before and after pictures:
As you can see, the top part didn’t bake as brown as the rest of it, and there were some fun edge of the catastrophe curve moments there anyway, I’m calling this one a mildly successful learning experience.