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Recent content by eaglemjb
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Thank you all for the many great tips. I will definitely be losing the mustard, and not soaking my chips. I'll also incorporate many of the tips about salt and other techniques. I've been buying the shrinkwrapped frozen ribs, will look at fresh from butcher case. Thanks again!
I really like Jeff's rub recipe. The spice is just right and the bark is good. But I'm finding the flavor is not penetrating into the meat of my baby back ribs. I follow his basic instructions to a T. Remove membrane, use yellow mustard, coat both sides with rub, let it sit, wrap in...