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ribs and butts

post #1 of 9
Thread Starter 
the fourth of july here was a windy crappy rainy morning, no real prep picks the 2 butts were done mustard and rub
2 cups brw sugar
2 cups sugar in the raw
1 T cumin
1 T garlic salt
1 T cayanne
1 T Onion Powder
1/4 cup coffee
1 pack unsweetened black cherry cool aid
the butt third butt towards the top of the picture was injected with a mixture of the above and 1 oz captain 4 oz apple juice and 2 oz water, the coolaid added a little redness but not as much as you would think. By the time I had fought the wind and rain for 7 hours and then cooked another 6 I didn't even get any pics until the party at 7
3 racks of spairs trimmed to st louis with trimmings were nearly the same rub just not measured the second time around

post #2 of 9
Very nice, I bet that rub made some sweet barqPDT_Armataz_01_34.gif
post #3 of 9
Nice job! PDT_Armataz_01_34.gif It all looks great!
post #4 of 9
Thread Starter 
thanks for all the tips along my educatoin Buzz, the sugar in the raw seemed to be slimey at first but eventually barked quite nicely, I think I will keep using it, not as expensive as turbinado(sp?) but I have been told that is just washed sugar in the raw but that could be incorrect
post #5 of 9
In your rub recipe can I assume that a T of something is a Tablespoon not a T spoon of something?

No Paprika or pepper huh? Interesting rub I will have to try it on some ribs.
post #6 of 9
I always thot suger in the raw was turbo'noto, any time on the help, i may be bugging you soon,gona try something differnt here soon.

If that family rebelion gets to be too much, i got beer to go with the grub saterday nite
post #7 of 9
Thread Starter 
yes I thought it was t=teaspoon T=tablespoon, I will tbl tsp in the future for clarity
post #8 of 9
Nice JDT. Good looking grub...
post #9 of 9
How did I miss this one. Great looking Q JDT.
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