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Three magnificent racks of St. Louis style pork ribs are going on the grill!
Here's the teaser.
One rack done with mustard, the other two water and all hand rubbed with much care and attention.
I love rubbing my meat. :)
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I seriously dislike you right now. But it will pass.....
:)
The Menu
St. Louis Style Ribs, dry rub, no sauce
Cole Slaw, made with Alabama White BBQ sauce
Waffle Fries
Cooking Method
I'm doing these on my IR gas grill.
My burners are vertical so I'll use the burner on the far right, and cook on the left.
I'll put soaked hickory chips directly on the grill above the lit burner.
Temp will average about 250-275', and I'll cook uncovered for about 2 hours and I'll mop with apple juice once or twice, needed or not.
Once the bones start to pop and the racks bend and crack when picked up from the center, I'll dust them a bit, wrap in foil and finish until done.
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Our techniques are similar, great minds think alike.
Going Down
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Apple Juice Basting
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Ready to Wrap for Finishing
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Ready to Carve
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Want to share your dry rub recipe? I am still looking for the perfect dry rub.
So am I.Quote:
Originally Posted by TUCK
The one I used yesterday was one I found online called Meathead's Memphis Dust, it was too sweet for my taste.
I usually like my spur of the moment rub, the ingredients are always basically the same but ingredient portions will differ slightly as measurements aren't exact.
I've never written it down and then recorded bark texture and flavor before adjusting the recipe, as I should.
Approx measures for a rack or two.
1/2 cup brown sugar
1/2 cup smoked paprika
1/8 cup sea salt or smoked sea salt (hickory or mesquite)
2 tbs ground black pepper, garlic powder, onion powder, cumin and tumeric
1 tsp cayenne, ground rosemary and ground thyme
Sometimes I add some spice blends, e.g. a heaping tbs of Habanero Mesquite, Mojito Lime or Bourbon Bacon
My chicken rubs are all spur of the moment for whatever flavor(s) I want at the time.
I get the feeling, that, 3 racks of ribs would not have time to go bad at cassa de Chili
LOL, ya got that right.