Gary H. NJ
TVWBB Platinum Member
I guess the name says it all. Seems a lot of folks here have been doing ribs lately and you've been killing me!
I couldn't take the cravings anymore, so I stopped at RD this morning and picked up a 3-pack of loin backs.
Homemade rub, K Kruger style (salt-free). I've been whipping up a rub per cook, and tweaking it depending on my whim at the moment. This one has black, green, white peppercorns, coriander seed, allspice, cinnamon, thyme, ginger, ancho and cascabel pepper, paprika for color, granulated garlic and onion, a little sugar, pinch of cumin. Kosher salt goes on first, make the rub, apply rub.
Just on; smoking with hickory and wild cherry. These were big loin backs. I have a 22" WSM and they barely fit.
All out of bbq sauce, so time to make some more. Tomato/vinegar based with tamarind, molasses, chipotle, granny smith apple, lots of good things...
Kept the WSM around 230-250F, at 4.5 hour mark they seemed tender (toothpick between the bone test). Mixed some of my sauce with honey, more molasses, a splash of pomegranate molasses (tart!), a Tsp of rub and a few pats of butter whisked in and glazed away.
Plated! Made some baked black beans with cubanelle peppers and red onion. Also, roasted broccoli, and crashed potatoes with rosemary. So happy...
Thanks all for looking. Cheers! - G
Homemade rub, K Kruger style (salt-free). I've been whipping up a rub per cook, and tweaking it depending on my whim at the moment. This one has black, green, white peppercorns, coriander seed, allspice, cinnamon, thyme, ginger, ancho and cascabel pepper, paprika for color, granulated garlic and onion, a little sugar, pinch of cumin. Kosher salt goes on first, make the rub, apply rub.
Just on; smoking with hickory and wild cherry. These were big loin backs. I have a 22" WSM and they barely fit.
All out of bbq sauce, so time to make some more. Tomato/vinegar based with tamarind, molasses, chipotle, granny smith apple, lots of good things...
Kept the WSM around 230-250F, at 4.5 hour mark they seemed tender (toothpick between the bone test). Mixed some of my sauce with honey, more molasses, a splash of pomegranate molasses (tart!), a Tsp of rub and a few pats of butter whisked in and glazed away.
Plated! Made some baked black beans with cubanelle peppers and red onion. Also, roasted broccoli, and crashed potatoes with rosemary. So happy...
Thanks all for looking. Cheers! - G