Finally got the elk ribs out of the smoker. While going through my spice drawer, I found that I still had a bit of Rich's rub and Ken's rub. Problem is, I don't know which is which. One just said beef rub and the markings were gone off the other one. One was vacuum sealed, the other in a zip lock. I used them on 4 sections and my rub on the rest. Smoked these at 225-235 using the 2 1/2-1 1/2-1 method. See what you think.
I'll be saving my elk ribs from now on! Good stuff. Thanks for checking out my ribs.
I'll be saving my elk ribs from now on! Good stuff. Thanks for checking out my ribs.
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