ShadowDriver
somebody shut me the fark up.
Fired up a rack of St Louis Spares over hickory with the intention of having a head-to-head competition between our homemade mustard sauce vs. Bone Suckin' Mustard sauce. After I made a small batch of our stuff, based loosely on Tidewater Thin (Thanks to Viking72!), I cracked open a jar of the Bone Suckin' Mustard only to discover that it tastes like sweet pickles. Uhm, no thank you.
Thanks to NCGrimbo, I hit the ribs with some Carolina Table Salt Rub (nice, basic flavor that doesn't move the ribs in any one direction more than others) and let 'em ride on the 2-0.75-0.5 timetable over hickory at about 250-275F. I foiled them and add some apple juice during the middle interval before firming them back up.
Once firmed up, I cut the rack in half to complete my new plan of action:
a North Carolina (Cackalaky Cheerwine glaze)
vs. South Carolina (Wicken Yanks Guerrilla Gold sauce)
competition.
After 10 minutes to set the first coat, I applied another and let 'em sit for 5 minutes longer before pulling.
Momma's collard greens and baked beans are almost ready, so the bones are resting in a 150F oven just to stay warm. We'll be ready to chow down in a few minutes and I'll have some more pRoN for you along with the results of this highly scientific experiment.
Thanks to NCGrimbo, I hit the ribs with some Carolina Table Salt Rub (nice, basic flavor that doesn't move the ribs in any one direction more than others) and let 'em ride on the 2-0.75-0.5 timetable over hickory at about 250-275F. I foiled them and add some apple juice during the middle interval before firming them back up.
Once firmed up, I cut the rack in half to complete my new plan of action:
a North Carolina (Cackalaky Cheerwine glaze)
vs. South Carolina (Wicken Yanks Guerrilla Gold sauce)
competition.
After 10 minutes to set the first coat, I applied another and let 'em sit for 5 minutes longer before pulling.
Momma's collard greens and baked beans are almost ready, so the bones are resting in a 150F oven just to stay warm. We'll be ready to chow down in a few minutes and I'll have some more pRoN for you along with the results of this highly scientific experiment.
Last edited: