Borrowing a page from the BBQ Pit Boys here. They had a video where they injected apple juice and rub in between the bones. Sounded interesting, but I thought I'd give it a try with cherry coke. In the past, I've brined in cherry coke and the results were pretty good. If this works, it'll cut the prep time down considerably.
Three racks, minus the membrane.
I tend to use Mexican cane sugar Coke for any of my bbq projects. I just don't trust that the high fructose corn syrup versions will break down the fibers like we all know sugar will. I'm also not sure what other chemicals might be in the corn version that probably don't belong. I also added some of my rub and Reese Maraschino syrup to it. It doesn't use corn syrup, either.
No shots of me injecting, as I can't do that and take pics at the same time, but I'm sure you get the idea. Just inject into the meaty part between all the bones.
Rubbed and ready.
On the GMG at 240°, with a water pan. Jeff's recent sparerib recipe calls for 3,2,1 at 230°, while the Pit Boys did their babybacks for a shorter time at 275°. I plan on doing a 2-1/2, 2, 1 smoke today. I love this pellet grill, but I have moved the internal heat deflector, so hopefully there will be no hot spot on the right side.
Three racks, minus the membrane.
I tend to use Mexican cane sugar Coke for any of my bbq projects. I just don't trust that the high fructose corn syrup versions will break down the fibers like we all know sugar will. I'm also not sure what other chemicals might be in the corn version that probably don't belong. I also added some of my rub and Reese Maraschino syrup to it. It doesn't use corn syrup, either.
No shots of me injecting, as I can't do that and take pics at the same time, but I'm sure you get the idea. Just inject into the meaty part between all the bones.
Rubbed and ready.
On the GMG at 240°, with a water pan. Jeff's recent sparerib recipe calls for 3,2,1 at 230°, while the Pit Boys did their babybacks for a shorter time at 275°. I plan on doing a 2-1/2, 2, 1 smoke today. I love this pellet grill, but I have moved the internal heat deflector, so hopefully there will be no hot spot on the right side.
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