Hello again everyone!! Being stuck in a kitchen all day yesterday when it was sunny and 63 degrees outside definitely had me thinking about bbq. The wife brought me a pretty incredible haul from Sam's Club, so as you can imagine I am jumping right in with both feet
So this morning when I got up I put together some rub, removed the membrane off the baby backs and rubbed 'em down. I wont disclose ALL the ingredients in the rub, but I will say that the classic seasonings are in it. . . . light brown sugar, chili powder, Cajun season, paprika, salt and pepper, a little cinnamon and some other things.
Here is the gameplan. This is only my second smoke on the new rig so I will be tinkering around with different settings to help me get that target temp and hold it throughout the cook. I am gonna shoot for a temp of 230. I am using Royal Oak Lump Charcoal and a combination of peach/apple wood for smoke. 2-2-1 method for today, misting the ribs with apple juice/apple cider vinegar every 20 mins after the 1st hour until its time to foil. When I foil them, I'm going to put a can of sprite in there with them. I use sprite pretty frequently when foiling. Not sure the science behind it, but it definitely works well and imparts a mild citrus flavor to the meat. While all that is going on, I am going to be making a Memphis-style bbq sauce.
Here are some shots of what I have done so far this morning. . . . . . . .
The rub before mixing
I'll be firing up the smoker here in a few hours. Stay tuned for more View!!!
So this morning when I got up I put together some rub, removed the membrane off the baby backs and rubbed 'em down. I wont disclose ALL the ingredients in the rub, but I will say that the classic seasonings are in it. . . . light brown sugar, chili powder, Cajun season, paprika, salt and pepper, a little cinnamon and some other things.
Here is the gameplan. This is only my second smoke on the new rig so I will be tinkering around with different settings to help me get that target temp and hold it throughout the cook. I am gonna shoot for a temp of 230. I am using Royal Oak Lump Charcoal and a combination of peach/apple wood for smoke. 2-2-1 method for today, misting the ribs with apple juice/apple cider vinegar every 20 mins after the 1st hour until its time to foil. When I foil them, I'm going to put a can of sprite in there with them. I use sprite pretty frequently when foiling. Not sure the science behind it, but it definitely works well and imparts a mild citrus flavor to the meat. While all that is going on, I am going to be making a Memphis-style bbq sauce.
Here are some shots of what I have done so far this morning. . . . . . . .
The rub before mixing
I'll be firing up the smoker here in a few hours. Stay tuned for more View!!!
