- Sep 6, 2016
- 32
- 23
Made some of the best ribs I've ever made or had yesterday. Been reading a bunch of stuff on amazingribs.com so I tried to incorporate some of that knowledge
Applied kosher salt, a half hour in fridge (dry brine)
Applied rub (see below)
Cherry chunks and hickory chips
On at 2:15pm
Kept at 225 most off time
Glazed with McCutchean's strawberry jalapeno sauce
Increased temp to 350ish
Removed after 10 minutes
Great flavor profile, a little sweet, just the right amount of heat, and some complexity from the herbs
Tender but not fall apart
Rub:
1 tablespoon white sugar
1 tablespoon Brown sugar
Pinch of paprika (all we had left)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
A little less than 1/2 teaspoon oregano leaves
A little less than 1 teaspoon ground black pepper
A few pinches ground mustard
A few pinches of thyme
Sent from my SM-N920V using Tapatalk
Applied kosher salt, a half hour in fridge (dry brine)
Applied rub (see below)
Cherry chunks and hickory chips
On at 2:15pm
Kept at 225 most off time
Glazed with McCutchean's strawberry jalapeno sauce
Increased temp to 350ish
Removed after 10 minutes
Great flavor profile, a little sweet, just the right amount of heat, and some complexity from the herbs
Tender but not fall apart
Rub:
1 tablespoon white sugar
1 tablespoon Brown sugar
Pinch of paprika (all we had left)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
A little less than 1/2 teaspoon oregano leaves
A little less than 1 teaspoon ground black pepper
A few pinches ground mustard
A few pinches of thyme
Sent from my SM-N920V using Tapatalk
