This is my second smoke ever since getting my MES30. Changed a few things from the 1st smoke, the Rub being the most significant. 1) I changed added more ingredients and 2) I put more of it on. My 1st smoke was very tasty and sweet but lacked a decent bark and salty flavor. These ribs were a little less sweet, little more salty, and had a great bark.... the adjustments seemed to work out well and gave me the exact outcome I was hoping for.
RUB
1/2 Brown Sugar
1/4 Paprika
1Tbsp of black pepper
1Tbsp of salt
1Tbsp of Cumin
1Tbsp of Onion Powder
1Tbsp of Garlic Powder
WOOD
50-50% of Hickory and Apple
METHOD
Lather mustard on ribs
Rub applied and placed in fridge overnight
3-2-1 Method
Wrapped in Apple Juice and Clover Honey @ 2hr mark,
Temp at 230*F
RUB
1/2 Brown Sugar
1/4 Paprika
1Tbsp of black pepper
1Tbsp of salt
1Tbsp of Cumin
1Tbsp of Onion Powder
1Tbsp of Garlic Powder
WOOD
50-50% of Hickory and Apple
METHOD
Lather mustard on ribs
Rub applied and placed in fridge overnight
3-2-1 Method
Wrapped in Apple Juice and Clover Honey @ 2hr mark,
Temp at 230*F
