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Smoking a Rack of backs
Surprisingly the salt didnt come through as much as i thought it would. i thought about cutting the salt down when i mixed it up, but i only ended up using about a third of a cup of the rub. That recipe makes about a cup. Tasted great would probably work really well for a butt. Was a 3 1/2 lb... -
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Reheating lots of individual spare ribs
an hour at 300 sounds a little too long. meybe a half an hour -
Smoking a Rack of backs
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Smoking a Rack of backs
Hey everyone! Its a rainy 62 degree day here in upstate NY and im trying out a new rub on a rack of Loin backs. This is the rub from the slap yo daddy website. 4 tbsp Kosher Salt2 tbsp White Granulated Sugar2 tbsp Brown Sugar2 tbsp California Mild Chili Powder2 tbsp Paprika1 tbsp Ground Cumin1... -
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- Album: My first butt with a bit of Q vue
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- Album: My first butt with a bit of Q vue
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Why do we let the pork butt rest?
You should let any meat rest after cooking it. The juices retract into the center of the meat (the bulge in the middle which you see in some cuts) and if you cut into it immediately afterwards those juices will simply spill out. By letting it rest, the juices slowly redistribute throughout the... -
Father's Day Butt
soo much more bark then mine right now. Im jealous!
