I've been tweaking my rib rub for a while and come to the conclusion that i really like some citrus in the rub. and a little heat. today i have some babybacks on and just used some left over rib rub with the addition of rind from one grapefruit that i dried in the oven.
in the past i used red grapefruit, lemon, lime, orange, fresh basil from garden (like that a lot) and a pepper from the garden.
since i'm doing babybacks today i'm planning on 4-5 hour cook. smoking 2.5 hours, texas crutch for 1 hour, then depending on toothpick test i'll smoke some more or go straight to grilling with sauce to carmelize the glaze. i'm planning on two coats of sauce both sides. Sauce will be doctored up store bought with some honey and siracha, Siracha, by the way may become short of supply because the plant is having to shutter production because residents are complaining of the pepper smoke in the air. Stock up!
Brian, Charlotte, NC
Large Black Infinity since Dec. 2010
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