hopefully this turns out good it is a lot of pictures and Ive never done this before. Heads up it's going to be pretty long.
First several pics are making my rub I dont measure anything when I cook so I just added ingredients in piles as I went and took a pic of each one so you get an idea if this doesn't help let me know and next time I make it I will try to work out an actual recipe.
First pic is just all the ingredients, just a heads up now I forgot the pic of adding tumeric but I would say it was the same amount as the cayenne pepper.
The List is:
Salt (Kosher, yes it makes a difference)
Old Bay (yes the seafood seasoning trust me lol)
Dark Chili Powder
Ok here goes the sequence Ill put the ingredient before each pic.
Cayenne Pepper (top left of bowl, kinda blends in)
Onion Powder (12 o'clock, again kinda blends in)
Dont forget the Tumeric, same amount as cayenne.
Ok thats my rub! hope it seems ok to you guys!
Next is my ribs from last year. I use St. Louis ribs I cut down to Spares and get to eat the little parts through the day!
Ill just post the series of prep and stop once I get to rubbing.
Ok I thought I had more than two of meat cutting.....anywho lol
I used some sauce I had from the Rib Crib (I had lived in OK the year before) they call Carolina Recipe but its basicly like a mustard sauce. So I thought it would be fun to try instead of the standard mustard. Actually I use molasses more often than not instead of the mustard, I love it.
Here I apply sauce and Rub and coat nicely.
Usually I let these sit overnight like this.
Next lets look at my set up! I use the barrel Char-Grill to smoke, just build the fire to one side and do my best to maintain the fire and heat. This requires a lot of opening so my smoking usually takes a looong time. The grill on the left I discovered works VERY nicely to light my chimney instead of looking for paper to burn. (hee hee work smarter, not harder!) So heres those pics.
On go the Ribs! Got a digital Oven thermometer there to keep an eye on temp and minimise opening.
About half way through little pieces coming off to satisfy my appetite for now! haha
And heres the finished product hope this thread was enjoyable and not too long, if anyone has any tips please chime in!! :)