Got home later than I anticipated with the snow last night but was determined.
I rubbed down a half rack using Jeffs suggestion of coating them with yellow mustard first.
Then rubbed them with a mix of 3/4 cup dark brown sugar, 3 tbs kosher salt, half teaspoon ancho chili powder, 1/4 teaspoon white pepper, 1/2 ts black pepper, 1ts Hungarian paprika, 1/2 ts roasted cinnamon, 1 ts garlic, a good shake of oregano
Let them sit on the counter for about 45 minutes while the smoker got to temp and hickory pellets burning away.
into the smoker for about 3 hours.
Into the foil with a generous coating of Sticky Fingers sweet heat bbq sauce for another 45 mins
Out of the foil and finished for about another 20 mins in the smoke
Tender and juicy Cant wait to make them again!
I rubbed down a half rack using Jeffs suggestion of coating them with yellow mustard first.
Then rubbed them with a mix of 3/4 cup dark brown sugar, 3 tbs kosher salt, half teaspoon ancho chili powder, 1/4 teaspoon white pepper, 1/2 ts black pepper, 1ts Hungarian paprika, 1/2 ts roasted cinnamon, 1 ts garlic, a good shake of oregano
Let them sit on the counter for about 45 minutes while the smoker got to temp and hickory pellets burning away.
into the smoker for about 3 hours.
Into the foil with a generous coating of Sticky Fingers sweet heat bbq sauce for another 45 mins
Out of the foil and finished for about another 20 mins in the smoke
Tender and juicy Cant wait to make them again!
