Smoking a Rack of backs

Discussion in 'Pork' started by redeye-x-, Sep 12, 2015.

  1. Hey everyone! Its a rainy 62 degree day here in upstate NY and im trying out a new rub on a rack of Loin backs.

    This is the rub from the slap yo daddy website.
    • 4 tbsp Kosher Salt
    • 2 tbsp White Granulated Sugar
    • 2 tbsp Brown Sugar
    • 2 tbsp California Mild Chili Powder
    • 2 tbsp Paprika
    • 1 tbsp Ground Cumin
    • 1 tbsp Granulated Garlic
    • 1 tbsp Black Pepper
    • ½ TSP Cayenne Pepper

    • Will post more pics in a couple of hours with the finished product. Planning on going with no wrap.
    rabbithutch likes this.
  2. Came out pretty good. Good sweet heat flavor.

    rabbithutch likes this.
  3. joe black

    joe black Master of the Pit OTBS Member

    These really look good.....great smoke ring and color. I hope they tasted as good as they look. Did you notice a particularly salty taste? Good cook, keep it up, Joe
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks great!:drool
  5. Surprisingly the salt didnt come through as much as i thought it would. i thought about cutting the salt down when i mixed it up, but i only ended up using about a third of a cup of the rub. That recipe makes about a cup. Tasted great would probably work really well for a butt. Was a 3 1/2 lb rack. i use about 2 tbs a pound.

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