Yeah, I agree with you on the small splits. I thought about it overnight and I believe you are right on the money..
I purchased "Jeff's Naked Rib Rub" Recipe a few months ago.
----> http://www.smoking-meat.com/jeffs-naked-rib-rub-recipe.html
I love it. It is a terrific pork rib rub. I like the flavor profile on chicken and beef as well. It is less than $10 for the Rub or Sauce Recipes.
I kinda tweaked the mix with a little something extra. Just added my blend of peppers (white and black) which have a great finish.
I haven't tried Jeff's Sauce, yet. I intend to try it
My sauce is tomato/vinegar based. I sweeten it up a bit for Pork & Chicken.
I coat the ribs (just on the meat side) with a very thin coating of honey mustard, then rub both sides well. I smoke ribs at 275-degrees, bone side down. I let them smoke for 2 1/2 - 3 hours and then mop once and go to foil until they reach 170-degrees. I use a cookie sheet to foil the ribs & chicken on.
I purchased "Jeff's Naked Rib Rub" Recipe a few months ago.
----> http://www.smoking-meat.com/jeffs-naked-rib-rub-recipe.html
I love it. It is a terrific pork rib rub. I like the flavor profile on chicken and beef as well. It is less than $10 for the Rub or Sauce Recipes.
I kinda tweaked the mix with a little something extra. Just added my blend of peppers (white and black) which have a great finish.
I haven't tried Jeff's Sauce, yet. I intend to try it
My sauce is tomato/vinegar based. I sweeten it up a bit for Pork & Chicken.
I coat the ribs (just on the meat side) with a very thin coating of honey mustard, then rub both sides well. I smoke ribs at 275-degrees, bone side down. I let them smoke for 2 1/2 - 3 hours and then mop once and go to foil until they reach 170-degrees. I use a cookie sheet to foil the ribs & chicken on.
