First rack of the year

lance916

Newbie

Original poster

Dec 16, 2014

15

10

Southwest Virginia

• Apr 5, 2015

• #1

Cooked on a WSM 18.5 and seasoned with Checkered Pig rub and sauce. Turned out quite well I think!

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• lance916
• Apr 5, 2015

 

welshrarebit

Master of the Pit

Feb 20, 2014

1,708

106

Kona, Hawaii

• Apr 5, 2015

• #2

Dude, you gotta give us more than that! Times, temps, flavor wood, what sauce...

We want all the details!

 

lance916

Newbie

Original poster

Thread starter

Dec 16, 2014

15

10

Southwest Virginia

• Apr 5, 2015

• #3

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• lance916
• Apr 5, 2015

LOL you got it! I used Smithfield spareribs that I trimmed down to SLC. I used Kingsford Competition briquettes with 2 chunks of apple and 1 chunk of cherry. I also did a rack of baby backs. Here's a pic of them still in the cryovac. I couldn't believe I was able to get the spares for $7.17!!!

 

lance916

Newbie

Original poster

Thread starter

Dec 16, 2014

15

10

Southwest Virginia

• Apr 5, 2015

• #4

I Used Simply Marvelous cherry rub on the bb. I used Checkered Pig's rub on the spares. Mustard was applied as a tacking agent. Btw, Checkered Pig is a local (to me) team and restaurant that came in 4th last year in the overall KCBS national rankings!

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• lance916
• Apr 5, 2015

 

lance916

Newbie

Original poster

Thread starter

Dec 16, 2014

15

10

Southwest Virginia

• Apr 5, 2015

• #5

My smoker fluctated between 230 and 260 during the cook. After about 3 hours I wrapped them in foil with dark brown sugar, butter, honey, apple slices with a dusting of cinnamon, and a splash of apple juice for about 2 hours. They were done after that. I took them back out of the foil and put on a light coat of Checkered Pig's grilling sauce on the spares and Jack Daniels Original cut with some honey on the bb.

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• lance916
• Apr 5, 2015

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• lance916
• Apr 5, 2015