This weekend, I didn't have much to do Saturday, so I fired up the old ECB and threw on some baby backs. I am not a big fan of too spicy or too sweet, I'd rather taste the meat.... And so, for rub I simply used: salt, pepper, and paprika (tiny bit of garlic & onion powder)..similar to a Texas style rub...
The Modded ECB at work... $30 has never treated me so good!
Rubbed down and ready to go...
Just put them on the smoker using the 3-2-1 recipe.. (however, I used a 2.5-2-.5 since these were a bit smaller than spares)
Here they are at 2.5 hours in, about to be wrapped up in foil (with a bit of apple juice to help tenderize)
After 2 hours of being wrapped, time to unwrap...
Here they are about 30 mins after being unwrapped... I chose a dry rib and did not sauce any of them.
Came out great... I might need to tone down the salt next time (a sauce might have fixed this issue), but other than that, everyone loved them.
The Modded ECB at work... $30 has never treated me so good!
Rubbed down and ready to go...
Just put them on the smoker using the 3-2-1 recipe.. (however, I used a 2.5-2-.5 since these were a bit smaller than spares)
Here they are at 2.5 hours in, about to be wrapped up in foil (with a bit of apple juice to help tenderize)
After 2 hours of being wrapped, time to unwrap...
Here they are about 30 mins after being unwrapped... I chose a dry rib and did not sauce any of them.
Came out great... I might need to tone down the salt next time (a sauce might have fixed this issue), but other than that, everyone loved them.