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These two monster racks (almost 4lbs each) and some skinless thighs are on the menu for dinner tonight. I rubbed the ribs with a new concoction of 17 spices. The basis of it is one I've tried before with a few additions. It's gonna be a good day!
It reached 207* around 5:00 and I let it sit in the smoker foiled for about 30 minutes while I set the table, sliced some jalapeños and made some honey butter for the cornbread. It went great on a roll with some slaw, japs and homemade bbq. Definitely a win. I like the mildness of the pecan...
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