can you tell me step by step how you created this
Quite easy. First in response to Emeril's Rib Rub. To me, it tastes sweet, spicy and oniony/garlicky with only a hint of paprika. No heat which is what the wifey and me likey! I used it on my first smoke and I loved the result as well.
Back you your question. Removed the membrane. Sprinkled,
not rubbed, some ERR
on both sides to make a reasonable coating that I thought would be a perfect fit. I then laid on a nice layer of dark brown sugar on the business end of the rack... (although the champs used
light brown) I waited about an hour for a full meltdown. I then sprinkled the ribs with a modest finishing dusting of rub and in the 40" MES using
applewood only for 4.5 hours at 225 degrees. I spritzed with OJ about 3 times after about 2 hours. These were truly the
best dang ribs bar none that I have EVER tasted to this point. Honestly, as I was partaking, I though how
POSSIBLY can baby's taste
ANY better that this??!! Could be science, could be layering prowess, could be BS, but this technique is simple and is fortunately
very easily reproducible. My in-laws are simply going to be blown away when they come visit in 2 weeks!!!
By the way............Sonny's...............
BITE ME AND MY NEW RIB ROUTINE. (I am still forever your
biatch when it comes to your fried okra, though)
