Finally got to fire up the UDS again. Have been craving ribs for a few weeks so here we go.
I have been wanting to create a new dry rub so I just flung open the doors to my pantry, grabbed spices and seasonings by the armload and decided to just wing it. Mixed together a few things and tasted it dry until it seemed right.
Now on to the pork!
2 slabs of BBs with the experimental rub.
These went on to the UDS with some hickory at 225 degrees.
Since I didnt get them on until 4pm I was going to have to make the kids something else for dinner. I had some chicken breasts in the fridge so I put some of the new rub on them and tossed em on the weber.
Here is the kids finished dinner with some pineapple rice, broccoli, and butterflies.
By this point the neighbors found the courage to come over and see what I was up to. They had never heard of anyone cooking in a burn barrel before.
Unfortunately only 1 rack made it back into the house.
And a little sliced action.
They were perfectly cooked, tugged right off the bone. The neighbors were impressed.
All and all I think the new rub was a success. On the chicken it seemed about right, just a tad bit spicier than I wanted it. On the pork it was a bit salty and also a little spicy. So with a few minor adjustments and a couple more practice runs I think I will have it down. And then I will share it with anyone who wants to try it.
I am cooking BBs for some friends on Sunday and then on Wednesday I am taking my smoker to work to cook more BBs for about 20 guys.
Thanks for looking!
Brad
I have been wanting to create a new dry rub so I just flung open the doors to my pantry, grabbed spices and seasonings by the armload and decided to just wing it. Mixed together a few things and tasted it dry until it seemed right.
Now on to the pork!
2 slabs of BBs with the experimental rub.
These went on to the UDS with some hickory at 225 degrees.
Since I didnt get them on until 4pm I was going to have to make the kids something else for dinner. I had some chicken breasts in the fridge so I put some of the new rub on them and tossed em on the weber.
Here is the kids finished dinner with some pineapple rice, broccoli, and butterflies.
By this point the neighbors found the courage to come over and see what I was up to. They had never heard of anyone cooking in a burn barrel before.
Unfortunately only 1 rack made it back into the house.
And a little sliced action.
They were perfectly cooked, tugged right off the bone. The neighbors were impressed.
All and all I think the new rub was a success. On the chicken it seemed about right, just a tad bit spicier than I wanted it. On the pork it was a bit salty and also a little spicy. So with a few minor adjustments and a couple more practice runs I think I will have it down. And then I will share it with anyone who wants to try it.
I am cooking BBs for some friends on Sunday and then on Wednesday I am taking my smoker to work to cook more BBs for about 20 guys.
Thanks for looking!
Brad