Hey there all you groovy cats!! Oldsalty is competing in a local rib cook no wrapping allowed you must straight cook.
So here's my first try with my new rub and mop. The rub is my own, with the ribs getting salt and pepper then refrigerate for 1 1/2 hours. After removing ribs lightly sprinkle Dee Roo stardust sprinkle on both sides, if you haven't heard about this stuff talk with SmokenFire and get some asap!!! I use this on everything it ROCKS, then lightly rub with yellow mustard. Next I lightly sprinkle my rub on both sides. I keep rub light enough I can still see the ribs.
Next my newest version uses Mexican brown sugar. This is the real deal!!! Will never use regular brown sugar again. The flavor profile with this is off the charts. I only use the brown sugar on the top of the ribs no need to waste on bottom of ribs.
I run my smoke temp at 230 deg for ribs this gives the best cook I believe for ribs and is low enough you won't burn sugars. This is a 6 1/2 to 7 hour cook for spare ribs. 4 hrs for baby back ribs. These were cut St Louis style.
My mop is an Apple cider and heavy honey mixture. Honey for the Money!!!!! This combo is sprayed on not mopped. Mopping removes to much rub.
these were finished in my sweet finishing sauce.
These were cooked perfect not falling off the bone but melted in yer mouth. Easy bite thru right to the bone and great moisture. The best ribs I've made to date. The last pic shows the bite. So let me know what you think. My ribs have always done well. But I think these are winners. Cheers
So here's my first try with my new rub and mop. The rub is my own, with the ribs getting salt and pepper then refrigerate for 1 1/2 hours. After removing ribs lightly sprinkle Dee Roo stardust sprinkle on both sides, if you haven't heard about this stuff talk with SmokenFire and get some asap!!! I use this on everything it ROCKS, then lightly rub with yellow mustard. Next I lightly sprinkle my rub on both sides. I keep rub light enough I can still see the ribs.
Next my newest version uses Mexican brown sugar. This is the real deal!!! Will never use regular brown sugar again. The flavor profile with this is off the charts. I only use the brown sugar on the top of the ribs no need to waste on bottom of ribs.
I run my smoke temp at 230 deg for ribs this gives the best cook I believe for ribs and is low enough you won't burn sugars. This is a 6 1/2 to 7 hour cook for spare ribs. 4 hrs for baby back ribs. These were cut St Louis style.
My mop is an Apple cider and heavy honey mixture. Honey for the Money!!!!! This combo is sprayed on not mopped. Mopping removes to much rub.
These were cooked perfect not falling off the bone but melted in yer mouth. Easy bite thru right to the bone and great moisture. The best ribs I've made to date. The last pic shows the bite. So let me know what you think. My ribs have always done well. But I think these are winners. Cheers