or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › baby backs on the menu today
New Posts  All Forums:Forum Nav:

baby backs on the menu today - Page 2

post #21 of 30

The BB's were good. I now have a 7.5# Butt in the smoker. :) 

post #22 of 30
Thread Starter 
Quote:
Originally Posted by Smokin-Q View Post

The BB's were good. I now have a 7.5# Butt in the smoker. :) 

That is some dedication to the smoker🍗
post #23 of 30
Thread Starter 

Here was my final product.

 

post #24 of 30
Thread Starter 
Quote:
Originally Posted by Smoker-B View Post

I think the pictures speak for themselves. Your suggested method worked great!




Smoker-B.  Did you have a favorite rub recipe that you liked the most?

post #25 of 30

You know, I have tried several different rubs for pork, chicken beef etc. Most often I like a simple rub of equal parts salt, pepper, garlic powder and a dash of crushed red pepper. I tried for the first time coating my ribs in yellow mustard prior to applying the rub and I really liked it's adhesive quality and little extra tang, I will be using that method again. 

 

All that being said I really, really, really liked how the rack of ribs turned out that I applied Grill Mates Cowboy Rub to. For now, this will be my "goto" rub. It produced a thick, dark bark on my ribs and I can't wait to try it out on a pork butt or something. Check out the link below to the exact rub I am talking about. 

 

http://www.mccormick.com/Grill-Mates/Flavors/Dry-Rubs/Grill-Mates-Cowboy-Rub

post #26 of 30
Thread Starter 
Quote:
Originally Posted by Smoker-B View Post

You know, I have tried several different rubs for pork, chicken beef etc. Most often I like a simple rub of equal parts salt, pepper, garlic powder and a dash of crushed red pepper. I tried for the first time coating my ribs in yellow mustard prior to applying the rub and I really liked it's adhesive quality and little extra tang, I will be using that method again. 

All that being said I really, really, really liked how the rack of ribs turned out that I applied Grill Mates Cowboy Rub to. For now, this will be my "goto" rub. It produced a thick, dark bark on my ribs and I can't wait to try it out on a pork butt or something. Check out the link below to the exact rub I am talking about. 

http://www.mccormick.com/Grill-Mates/Flavors/Dry-Rubs/Grill-Mates-Cowboy-Rub

The cowboy run does look interesting. I noticed it has cloves in it. Can you taste the cloves. For some reason I can't handle the taste of cloves.
post #27 of 30

Novi , a bit of  Clove will brighten the other Spices... when used in moderation...

post #28 of 30

Which is a better method for a rub bond.... Mustard or olive oil??

post #29 of 30

Which is a better rub bond ... olive oil or mustard???

post #30 of 30
Quote:
Originally Posted by schneidu View Post

Which is a better rub bond ... olive oil or mustard???

Sorry for the extremely late reply. I much preferred mustard to olive oil. Their are usually enough oils and juices in the meat as it is so the mustard is a nice balance.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › baby backs on the menu today