Was out of the country for work for a while and forgot to post some of the photos. The first round turned out great. The second go around I had too much salt in my rub but nonetheless were smoked well.
That Kirkland Signature Whiskey is pretty damn good...Prep work the night before, beef backs and a baby back
smoked the beef ribs 2.5-2.5-1 with apple juice for in the middle. not a lot of meat on the ribs so figured I would smoke with liquid just a bit longer. Baby backs were done 3-2-1, at the end made a bourbon honey butter mop for the babies. Beef ribs were mustard mopped with a blend of salt, lots pepper, garlic & onion power, cayenne. Babies were also mustard mopped with a blend of salt, pepper, turbinado sugar, cayenne, garlic & onion powder and dry mustard.
second round prep, spur of the moment so I did not rub and let set overnight like the first time. Honestly did not recognize a difference from the first round. As mentioned before I oversalted my rub but they were still great.
Thanks to all for the advice and photos to make my first and second take at dino's a success!
That Kirkland Signature Whiskey is pretty damn good...Prep work the night before, beef backs and a baby back
smoked the beef ribs 2.5-2.5-1 with apple juice for in the middle. not a lot of meat on the ribs so figured I would smoke with liquid just a bit longer. Baby backs were done 3-2-1, at the end made a bourbon honey butter mop for the babies. Beef ribs were mustard mopped with a blend of salt, lots pepper, garlic & onion power, cayenne. Babies were also mustard mopped with a blend of salt, pepper, turbinado sugar, cayenne, garlic & onion powder and dry mustard.
second round prep, spur of the moment so I did not rub and let set overnight like the first time. Honestly did not recognize a difference from the first round. As mentioned before I oversalted my rub but they were still great.
Thanks to all for the advice and photos to make my first and second take at dino's a success!
