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- Jul 18, 2017
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- The Great State of Confusion
I cook several slabs of spare ribs every month and like to mix it up by using different cookers/methods and rubs and seasoning.
Roti ribs slathered with bacon grease and hit with Q-Salt and spun over B&B charcoal and almond wood chunks in a Santa Maria grill. Super savory flavor with very little smoke profile, slightly tough exterior. Great chew and delicious but very different from a smoked rack.
Egg bones done indirect at 275ish on a LBGE with Simply Marvelous Genie’s Trinity. Cherry chunks and Fogo lump. Neighbor liked them too!
The El Rey racks were my favorite. Fueled the offset with oak and almond and cooked at 250. Slabs got the bacon grease treatment and hit wit SirPorkalot Rib Rub. :thumb: Achieved mahogany and wrapped in BP, unwrapped and set a light honey & acv glaze.
Sprinkled in a few loaves of homemade bread and an apple pie along the way. Thanks!
Roti ribs slathered with bacon grease and hit with Q-Salt and spun over B&B charcoal and almond wood chunks in a Santa Maria grill. Super savory flavor with very little smoke profile, slightly tough exterior. Great chew and delicious but very different from a smoked rack.
Egg bones done indirect at 275ish on a LBGE with Simply Marvelous Genie’s Trinity. Cherry chunks and Fogo lump. Neighbor liked them too!
The El Rey racks were my favorite. Fueled the offset with oak and almond and cooked at 250. Slabs got the bacon grease treatment and hit wit SirPorkalot Rib Rub. :thumb: Achieved mahogany and wrapped in BP, unwrapped and set a light honey & acv glaze.
Sprinkled in a few loaves of homemade bread and an apple pie along the way. Thanks!
