smoking Aloha Spares with my Hawaiian Mustard BBQ Sauce

[richoso12]

I prepped/trimmed two racks of spares with a mustard slather and coated with my 3-chile rub, letting them rest in the fridge overnight. I then started smoking them at 225° with a 2-1 mix of cherry and mesquite chunks.​

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After the first hour, I gave them a mopping of sauce, the sane with the second hour and third hour. I then foiled them for 2 1/2 hours. Finally I unwrapped them, giving them another 1 hour of TBS.​

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The flavor was spicy and smokey, with some fruity sweetness in the background. I don't know if the sauce is your type, but I was looking for something new. ​

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My Hawaiian Mustard BBQ Sauce:​

5 parts Curley's Mesquite BBQ Sauce​

4 parts Cranberry mustard​

4 parts Hawaiian Pineapple mustard​

4 parts Maui Onion mustard ​

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3 Chile Rub:​

2 parts hickory smoked sea salt​

2 parts fresh ground mixed peppercorns​

1 part onion powder​

1 part garlic powder​

2 parts packed brown sugar​

½ part Mexican oregano​

½ part toasted/ground coriander seeds​

½ part ground cumin​

1 part red Jalapeno chipotle powder​

1 part Chimayo hot powder​

1 part Ancho powder​

 

[DarkTrak]

Ummm....delicious!!

 

[LGHT]

Wow those look great! I've played around with powders on ribs and really liked the zip of aji-pinapple, sweet datil, and TS. The aji-pineapple has a nice spicy fruity taste, the datil is really sweet for a pepper, and the TS brings the heat. I usually just add that to a basic rub and cook as is. I'll have to give that pineapple and onion mustard a try they seem pretty interesting.