I wanted to try some baby backs with salt and pepper only. They were fantastic! I basically smoked for about 2.5 hr and then wrapped for about an hour maybe a touch longer with butter and a little water. That its. Salt pepper ....butter. yummm !
I used a mix of mostly cherry and a little hickoryMesquite? Apple? What smoke? They look fantastic!
Thanks!Those ribs look really good to me. S&P are perfect seasoning for ribs. I do it quite often.
Point for sure
Chris.
I have been doing the same. I feel sometimes all the sugars and seasonings in a traditional rub really takes away from the important parts of smoking meats....the smoke...and the meat! Lol!Nice work on the ribs . I pretty much do salt and pepper only on everything now days . Get the smoke right and the final temp right , that's all I need .
I grind the pepper and the salt .
Thanks Al! And i know what you mean. I have a couple rubs that i use that took me a very long time to perfect and everyone really enjoys. But sometimes S&P just hits the spot!Your ribs look fantastic!
We have been doing S&P quite a lot lately on just about everything.
I hate to admit it, but I like S&P ribs better than my own rub!!
Al