First rack of the year

Discussion in 'Pork' started by lance916, Apr 5, 2015.

  1. Cooked on a WSM 18.5 and seasoned with Checkered Pig rub and sauce. Turned out quite well I think!
  2. welshrarebit

    welshrarebit Master of the Pit

    Dude, you gotta give us more than that! Times, temps, flavor wood, what sauce...

    We want all the details!
  3. LOL you got it! I used Smithfield spareribs that I trimmed down to SLC. I used Kingsford Competition briquettes with 2 chunks of apple and 1 chunk of cherry. I also did a rack of baby backs. Here's a pic of them still in the cryovac. I couldn't believe I was able to get the spares for $7.17!!!
  4. I Used Simply Marvelous cherry rub on the bb. I used Checkered Pig's rub on the spares. Mustard was applied as a tacking agent. Btw, Checkered Pig is a local (to me) team and restaurant that came in 4th last year in the overall KCBS national rankings!
  5. My smoker fluctated between 230 and 260 during the cook. After about 3 hours I wrapped them in foil with dark brown sugar, butter, honey, apple slices with a dusting of cinnamon, and a splash of apple juice for about 2 hours. They were done after that. I took them back out of the foil and put on a light coat of Checkered Pig's grilling sauce on the spares and Jack Daniels Original cut with some honey on the bb.

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