Pork brisket/chuck ribs with fennel and sage rub
Ingredients
- 1 pork brisket with chuck ribs attached
- 40g salt
- 25g brown sugar
- 6g cracked black pepper
- 6g fennel seeds, ground
- ½ teaspoon ground sage
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
Method
- To remove the brisket from full shoulder: using a handsaw, cut through rib bones next to spine. Using a knife, cut through rib meat and underlying brisket muscle. Start seaming off ribs/brisket from blade. Follow along seam to remove brisket muscle, removing from skin as you go. Remove any heavy external fat.
- To make rub, mix all ingredients together.
- Sprinkle rub all over pork surface.
Pork brisket ingredients
Pork, salt, brown sugar, cracked black pepper, fennel seeds, ground, ground sage, dried oregano, garlic powder (You must include all the ingredients from the label)
Ingredients Listing – Disclaimer
All value added products must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
