- Jun 3, 2011
- 3
- 10
This weekend my wife is hosting a medium sized party for her neice. Round 25-30 people will be here.... I am planning on making 3 whole racks of ribs..... They are brinning right now as we speak... 1st I used Sea Salt for a base then added 3 cans of Ultra and 1 Bottle of Sam Adams Irish Red for added flavor, then I added a little pepper and onion powder, then topped off with water......
About 10 mins ago I made 2 different rubs. 1 is a brown sugar base with some paprika, garlic and onion powder the other is smoke cheypotly pepper with everything above cept the brown sugar.
For the Brown Sugar rub i plan of using apple chips for aprox 2-3 hours, spraying down with apple juice and then on Saturday finish them off on the grill with a sweet BBQ sauce for a glaze....
For the Pepper Rub I plan on using Southern Hickory chips for aprox 2-3 hours, spraying down with apple juice and then on Saturday finish them off on the grill using a Texas BBQ sauce for glaze....
Let me know what you guys think about these flavor combinations......
About 10 mins ago I made 2 different rubs. 1 is a brown sugar base with some paprika, garlic and onion powder the other is smoke cheypotly pepper with everything above cept the brown sugar.
For the Brown Sugar rub i plan of using apple chips for aprox 2-3 hours, spraying down with apple juice and then on Saturday finish them off on the grill with a sweet BBQ sauce for a glaze....
For the Pepper Rub I plan on using Southern Hickory chips for aprox 2-3 hours, spraying down with apple juice and then on Saturday finish them off on the grill using a Texas BBQ sauce for glaze....
Let me know what you guys think about these flavor combinations......