The wife demanded ribs for her birthday dinner so I had to oblige. I picked up a pack from Costco. I use a homemade rub with zero sugar and heavy on the cayenne and chili powder for a very hot kick. By itself rubbed on meat and eaten straight, it would probably be too hot and way overpowering. It gets tempered down on the ribs when I foil them. So you get this perfect level of heat from the rub where it gives your lips a slight tingle followed by a bit of sweet from the foiling and glazing process.
I also picked up some Kracken spiced black rum to use instead of bourbon. I used a small bottle of Jack Daniel's Tennessee Honey Whiskey in two of the rack's foil and in the third rack I used the spiced rum. This is of course with my usual foil ingredients of Parkay, brown sugar, honey and tiger sauce. I made Roxy's Rib Glaze and replaced the bourbon with the spiced rum.
I cooked them with Kingsford blue along with some cherry and pecan chunks at 225deg with a 2-2-1 method. They came out good but still had a bit of tug on the meat which isn't my preference. I like them a bit more falling off the bone but it was getting late and we were hungry. Next time I will bump the heat up to 250deg or so and maybe do a 1.5 in the foil. The kid, wife and her friend were all pleased with the final results though.
We all preferred the honey whiskey the best. It adds a flavor profile I wouldn't be able to pinpoint had I not known what was used. I will actually be buying a 5th of that elixir since it compliments the meat so well.
On the smoker relaxing a bit.
Cooked, glazed, pulled and ready to cut up.
Seasoned perfectly, just wish I could've left them on another hour or so.
My new secret weapons in the war on smoked meats!