6 Spares on the Recteq

[Papa Don]

I’m not wrapping today and if it works out maybe ever again! Not a fan of BBQ sauce but everyone else is so I’m saucing just three. Trying a new rub from the grocery store - I usually make my own but I didn’t have all the spices needed. The name of the rub is Kinder’s BBQ blend. It was very salty so I added some brown sugar and then kept tasting off so I added lemon pepper and some tumeric. I will most definitely have to make a batch of rub soon.
I’m going low temp for an hour then 225 the rest of the cook. I’ll spray with something- just not sure what yet……water or apple cider vinegar or get fancy with some of my beautiful wife’s fruit wine that’s in the fridge. I’ll update later.
I have 6 racks on the pellet pooper but could easily do more if I cut some in half.

 

[Papa Don]

I’m cooking in the garage since we have storms today.

 

[Big George's BBQ]

:hungry::hungry::hungry:

 

[Papa Don]

This is the basic rub I’ve made before. It makes enough for the whole year almost.

2 - cups brown sugar
2 - cups of white sugar
2 - cups kosher salt
1 - cup black pepper
1 - cup lemon pepper
1 - cup chili powder
1 - cup paprika
3/4 cup turmeric
1/4 - cup granulated onion powder
1/4 - cup granulated garlic
1/8 - cup cayenne (I might be adding more since the kids are older now and all like it spicy)

 

[Papa Don]

My plan with the ribs is to not touch or open the sooner for three hours. At that time I’ll rotate the ribs and spritz.

 

[ronbrad62]

I haven't tried Kinder's BBQ rubs, but their steak rub, Master Salt, is excellent on anything beef. It looks like you have a great meal ahead of you.

 

[Papa Don]

The two finalists for the spritz liquids are IPA beer or Coca Cola. I have 20 minutes to decide.

 

[Papa Don]

I just spritzed with water since I drank the beer and really didn’t want to use pop.
Here are the ribs at 3 hours. I rotated bottom to top. There are some ugly drip spots on the ribs but I’m not in a competition.

 

[Papa Don]

Should I place them meat side down? If so for how long?

 

[ronbrad62]

Should I place them meat side down? If so for how long?

That is completely a preference call. They should cook fine like they are, but cooking on my drum in competitions, I do flip because the bone side will blow out if I don't.

 

[Papa Don]

6 hours in at 225 flipped meat side down and they will cook this way for an hour.

 

[Papa Don]

I also as you see made a side appetizer
Raised the temp to 250

 

[Papa Don]

Finished in 8.5 hours.
The poppers turned out great.
The ribs were very salty - the Kinders isn’t bad just very salty. If you have a bunch of cold beer, go for it.
I will go hotter temp if I don’t wrap the ribs next time. I think I prefer the wrapped ribs. These were dry and extremely salty. The salt would be just using a different rub to fix.

 

[Stingerhook]

Looking good!

 

[oldgfbbq]

The ribs in the photo look good. I would have thought they would be done in around 3 hours at 225, bet every rig is different.

I also like tinkering with rubs and yours looked good.