So I'm planning on smoking some boneless csr's tomorrow for Pioneer Days here in SLC. The plan is to get them started about 11:30am to eat around 6pm. The 2–2–1 method should work for these right? Gonna rub with coconut oil and my spice rub around 7am. I found a pineapple Korean bbq sauce that I want to try, so my rub is more Asian influenced.
And for my rub:
4 large Ancho Chiles
4 TBLS turbinado sugar
2 TBLS pink Himalayan salt
3 tsp Chinese Five Spice
2 tsp ground ginger
I'll update this thread with Q view tomorrow. Wish me luck.
Sent from my Galaxy Nexus using Tapatalk 4 Beta
And for my rub:
4 large Ancho Chiles
4 TBLS turbinado sugar
2 TBLS pink Himalayan salt
3 tsp Chinese Five Spice
2 tsp ground ginger
I'll update this thread with Q view tomorrow. Wish me luck.
Sent from my Galaxy Nexus using Tapatalk 4 Beta