Pecan wood! along with his Head Country rub (smells & tastes yummy)..
I got started late today... I was trying to go with the 3-2-1 method, not sure I have the 6 hours tho to get it done, we wanted to eat earlier than that...
Anyhow, I have never trimmed spares before... so I gave it a go... mine look a lot bigger than FBJ so maybe I did not do it correctly??? Thanks Ry cuz watching you was imperitave in me even attempting this... So please let me know if I ruined the ribs!!
Here is the first rack trimmed... I think I got better after the first one.. but..
This rack I slathered with peanut butter...
Then I covered it with my Java rub..
The next rack I am using Dr Phreak's Head Country rub...
Then rack 3 is with Rob's (Blues n Cues) rib rub, and final is sea salt and black pepper....
All over pecan from Oklahoma!! Yeah!!
I rolled em, cuz I do not have room for more than two racks on my old faithfull.. I did not use staind as I am still learning how to control his temps..
Why do spares get trimmed into St Louis style anyhow? it seems there is a cartalidge that you follow to trim? There sure is a lot of trimmings, they too are on the smoker for beans or whatever.. What do you all do with your trimmings??
Am I on the road to rib success finally or is this a train wreak waiting to happen?? Help!!
I got started late today... I was trying to go with the 3-2-1 method, not sure I have the 6 hours tho to get it done, we wanted to eat earlier than that...
Anyhow, I have never trimmed spares before... so I gave it a go... mine look a lot bigger than FBJ so maybe I did not do it correctly??? Thanks Ry cuz watching you was imperitave in me even attempting this... So please let me know if I ruined the ribs!!
Here is the first rack trimmed... I think I got better after the first one.. but..
This rack I slathered with peanut butter...
Then I covered it with my Java rub..
The next rack I am using Dr Phreak's Head Country rub...
Then rack 3 is with Rob's (Blues n Cues) rib rub, and final is sea salt and black pepper....
All over pecan from Oklahoma!! Yeah!!
I rolled em, cuz I do not have room for more than two racks on my old faithfull.. I did not use staind as I am still learning how to control his temps..
Why do spares get trimmed into St Louis style anyhow? it seems there is a cartalidge that you follow to trim? There sure is a lot of trimmings, they too are on the smoker for beans or whatever.. What do you all do with your trimmings??
Am I on the road to rib success finally or is this a train wreak waiting to happen?? Help!!
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