For the Bobby Flay Pork Shoulder: 1 Place the pork, placing the fat side up, on a clean baking sheet. 2 Season the pork with salt on all sides along with freshly ground black pepper. Now, rub the dry rub mixture generously all over the pork shoulder. 3 Cover the prepared pork with a plastic wrap, then place it into the refrigerator for 7 hours.
When done, transfer the bobby flay pork roast to a clean rimmed baking sheet. Let stand it until they are cool enough to slice. Shred it into bite-size pieces. Stack on a platter and toss with most of the prepared black pepper vinegar sauce. Keep the remaining for further use.
But when you taste these scrumptious Bobby Flay baby back ribs recipe, you won’t go back to the old ways Preheat the oven to 250 degrees Fahrenheit. Lay the rib back and meat down on the cutting board. Knife-prick the rack many times on the back. Apply dry rub on all sides of the rack. Pack the rib in the foil paper. Bake for two hours.