Well, the two racks of Baby Backs I smoked Thursday, were gifted to a friend so I decided to smoke up a couple of racks for us on Friday. bmudd (Brian) had included his rub in the Christmas exchange and I also had just received a 5# fresh order of Killer Hogs rub. I decided to use Brian's rub on one and Killer Hogs on the other. If you have seen my previous rib post you know that I do not wrap and add several layers of flavor. This time I decided to smoke the ribs with nothing but the rubs and spritz with apple juice about every hour. At the end I added the BBQ sauce (Kinder's) that Brian had included in his gift pack to me. I tasted the Kinder's before hand . The sauce is incredible and I will go online and order more for sure. I bypassed my stick burners again and used the Weber Kettle. Trimmed the racks a bit. Pulled the membrane on both. Applied the rub to each. I let them sit out while I prepared the Weber. I used the modified minion again. 100 or so unlit Royal Oak briquettes, 5 lit briquettes with Cherry chunks. Bottom vent set 1/4" open and never touched it during the smoke. Set the top vent less than 1/2" open until temp was approaching 250 degrees then I moved the vent back to 1/4" open and threw on the racks. Only had to fiddle with the top vent 4 times during the smoke. I never had to add any additional briquettes during the smoke. Per normal, when I could slide tongs about halfway, lift and they try to break they are done. They were very tender, and juicy. We loved Brian's rub. I hope I can get the recipe. It's really quality stuff for sure. Thanks again Brian. You have a great rub. Happy New Year to all!!!
HAWG
Brian's top, Killer Hogs bottom
There on. Brian's right, Killer Hogs left.
An hour or so into the smoke.
I like it.
Shrimp stuffed potato, Homemade beans and the ribs.
HAWG
Brian's top, Killer Hogs bottom
There on. Brian's right, Killer Hogs left.
An hour or so into the smoke.
I like it.
Shrimp stuffed potato, Homemade beans and the ribs.
