Emmie
Found some matches.
- Joined
- Oct 11, 2014
- Location
- Queensto...
Today's smoke: 3 racks of spares cut St. Louis style.
Smoking these with my [HOT] dry rub formula
and NO mopping using a vertical rib rack to avoid disturbing heat settings. Instead I'm just using a water pan for any moisture in the initial stage.
~ 3 hours unwrapped then wrap for ~ 2 hours in foil with real butter, brown sugar, and honey.
Then ~1 hour unwrapped with my grenadine [shhh it's a secret] glaze formula.
Final saucing (The Savoury layer) with my vinegar-heavy basic sauce recipe base of tomato sauce (ketchup) + apple cider vinegar + other additives/spices.
My plan is to go for distinct layers of HOT then Sweet then Savoury.
2.5 hours in so far and going to need to add more pre-lit lump charcoal. [I used a modified snake with lump and forgot to account for the apparent much quicker lump burning time. I know how much to use next time.]
=====================================
Smoking these with my [HOT] dry rub formula
~ 3 hours unwrapped then wrap for ~ 2 hours in foil with real butter, brown sugar, and honey.
Then ~1 hour unwrapped with my grenadine [shhh it's a secret] glaze formula.
Final saucing (The Savoury layer) with my vinegar-heavy basic sauce recipe base of tomato sauce (ketchup) + apple cider vinegar + other additives/spices.
My plan is to go for distinct layers of HOT then Sweet then Savoury.
2.5 hours in so far and going to need to add more pre-lit lump charcoal. [I used a modified snake with lump and forgot to account for the apparent much quicker lump burning time. I know how much to use next time.]
=====================================