They had some decent deals on butts and spares at my local IGA today, so I picked up some wood, meat and spices. got my spares resting soaking up the rub right now, waiting for this thunder to go away. I'll give you a peek at one of my experimental rubs:
(disclaimer: I dont measure anything, just eyeball it)
-equal amounts dark and light brown sugar, maybe equaling a cup or so
-paprika
-fresh ground black pepper
-salt
-cayenne pepper
-a smidgen of chili powder
-ground coriander for a slight hint of citrus
-cumin (love that earthy taste)
got probably 1-2 pounds of hickory chips soaking in the bucket right now, gonna fire up my trusty Char-Broil masterflame 700 in a bit.
the target temperature is about 225 and i'll pull the ribs when they hit about 155-160 and let them coast under a foil tent for an hour or so. I know the "done" int. temp is ~165*, but if you let them rest under a sheet of foil, they will continue to rise and retain all their yummy juicyness in the same shot. last time I did it this way, they had just the right amount of bite. they would fall right off the bone, but one bite would darn near pull the whole side of meat off. we'll see what happens on this go-round.
quick question for the rib experts, do you turn your ribs from meatside up to meatside down, or just leave them meatside up? last time I did ribs I rolled them over every 2 hours or so, and they came out great with a nice bark on the top.
(disclaimer: I dont measure anything, just eyeball it)
-equal amounts dark and light brown sugar, maybe equaling a cup or so
-paprika
-fresh ground black pepper
-salt
-cayenne pepper
-a smidgen of chili powder
-ground coriander for a slight hint of citrus
-cumin (love that earthy taste)
got probably 1-2 pounds of hickory chips soaking in the bucket right now, gonna fire up my trusty Char-Broil masterflame 700 in a bit.
the target temperature is about 225 and i'll pull the ribs when they hit about 155-160 and let them coast under a foil tent for an hour or so. I know the "done" int. temp is ~165*, but if you let them rest under a sheet of foil, they will continue to rise and retain all their yummy juicyness in the same shot. last time I did it this way, they had just the right amount of bite. they would fall right off the bone, but one bite would darn near pull the whole side of meat off. we'll see what happens on this go-round.
quick question for the rib experts, do you turn your ribs from meatside up to meatside down, or just leave them meatside up? last time I did ribs I rolled them over every 2 hours or so, and they came out great with a nice bark on the top.
