|You THINK we like STEPH's SIMPLY MARVELOUS rubs!?? |
TOP rack - SWEET SEDUCTION
MIDDLE rack - SWEET n' SPICY
BOTTOM rack - SPICY APPLE
Kicked the GURU up to 270 for this cook. I usually keep it lower (225-240)-- to be more competition-like. WHAT THAT MEANS IS we usually have our BUTTS in the smoke or the last end of our brisket cooking when we put the ribs in the smoker on KCBS turn-in day. During a competition -- our butts and brisket are cooking at lower temperatures (225-240) -- so, that means the RIBS will be put in the BACKWOODS at that temperature. So, to keep your practice consistent you REALLY SHOULD always cook at your competition temperature.
I HOPE that makes sense??!! It does to me...but sometimes that doesn't mean much. HOLD ON...I need to go outside and SPRITZ (the ribs that is!) I am using apple juice in a 'Home Depot' spritzer. Often, I will use a combination of apple juice with peach/white grape. Often, I will put in a bit of CAPTAIN MORGAN'S rum for a 'spiced' kick.
|Nothin' but RUB, SMOKE and LOVE...and a spritz of apple juice|
Put the racks in at 12:30...I am going to cook this run WITHOUT the MAGIC FOIL. Again, I am practicing for a 'rib only' run. In the near future, TYWBBQ.com will be providing food a RIB ONLY gathering -- I want to fill the BACKWOODS - about 18 racks if I use 6 levels - 3 'baby backs' per level!!! (St. Louis would have to be trimmed to fit that number of racks) And I CERTAINLY do NOT want to have to take them each out and individual foil them during a party.
Spritzing every 30 miniutes...2.5 hours in I am going to 'mop' --- I am using a 'doctored' BLUES HOG ORIGINAL. BLUES HOG is a 'go to' sauce for MANY successful competition teams. Many use BH ORIGINAL with a 'cut' of BH TENNESSEE RED.
In terms of sauce and rubs, there are SO MANY for you to purchase. I used to make my own, NOW, I buy a proven product (read: consistent) and 'doctor' to create the flavor profile I desire.
When the pork is pulling away from the bone...take them out - put them on a large tray and loosely foil. As the ribs rest the 'brush marks' should fade as the sauce slowly melds with the rub....mmmm....
|Each rub creates a unique flavor profile -- It's YOUR JOB to decide which you like best!|
GRAN PAPPY of PORK~~