Recent content by lcsmokeaddict

I actually tried with the sugar halved, it was even better (in my opinion) than this wack. But this is the way my wife is ga ga over. I personally like to keep things simple. But I'm sure some of these fine chaps have tangled with things like splenda.

No problemo man. Hickory pecan blend is my go to for making killer pork jerky, so i knew it would be spot on for pork ribs. I got chip blend ratios for days. Smoke is a fun tool to play with.

Dude, blend the hickory and the pecan. Heavier on pecan. Dont soak em. Pecan is the bees knees on pork IMO.:grilling_smilie:

Thanks man!

So, here we go. It is very important to note, this is for 2 pounds starting weight of meat only. Please, if you alter the weight, alter the amount of ingredients. 2 pounds meat 1/2 cup of brown sugar 1/2 T granulated onion powder 1T granulated garlic powder 1T MTQ, or if you only have teaspoons...