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My SiL, the one I like, has been down visiting for her little brother's marriage.
She liked my BBQ'd Butt and Pig Candy, and heard about my ribs.
Well, here we go again by special request, Rib Repeat!
Three racks, rubbed with love and in the fridge waiting for the smoker in the morning.
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Been making my own Rubs.
I've been trying to keep track of ingredients and their measures, and have been making alterations that have it becoming quite tasty.
This time I'm upping the Cajun spice from .25 to .5 cup, trying to get that zing just right.
1 cup Dark Brown Sugar
1 cup Smoked Paprika
.5 cup Seasoned salt
.5 cup Cajun Spice
2 tbsp Garlic powder, Onion powder
1 tbsp ground Cumin ground Cayenne
And my preference for applying it has definitely become Rub over Mustard.
Cooked these at about 250' using the 221 method.
They were so danged tender and delicious, just pull the bone out and start shoving meat into your mouth.
I managed to get a pic of the racks before being driven out by the hungry horde, I barely escaped with a quarter of a rack for myself.
No money shot tonight, the ribs were so good I just plain forgot.
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Whew...this pic makes it mitee mitee difficult to keep your mind on fishing...
221 method explain please.
Found it on line. Keep up the good work.
Yeah, they're all cooking times for utilizing the Texas Crutch method, i.e. foil wrapped cooking period.
321, 221, 311 and so on.
I think I'll stick with 311 from now on, the 2 hr foil time is too long .