My beef rib seasonings usually lean toward salt, pepper & garlic. But I'm an old baster, and I work hard to build more flavor that way. Taking a page from my dog-eared barbecue playbook, I marinated a rack of back ribs in Head Country Original and Minor's AuJus Prep for 12 or 14 hours.
Seasonings were cracked pepper, Goldee's Brisket Rub, and I mixed a 50:50 mix of pickle juice and water for spritzing.
With the ambient temp at 101°, I tried to keep the kettle temp at 250°, and kept the SNS water wall full for the entire cook.
A few hours later... With the pickle juice spritz.
And the big finish...
Seasonings were cracked pepper, Goldee's Brisket Rub, and I mixed a 50:50 mix of pickle juice and water for spritzing.
With the ambient temp at 101°, I tried to keep the kettle temp at 250°, and kept the SNS water wall full for the entire cook.
A few hours later... With the pickle juice spritz.
And the big finish...
