First smoke tommorrow... BRITU


 
What I meant by getting the rub just right was the amount used.

It was the rub from the BRITU recipe. I had plenty leftover which I'll use again next time.

I used about 6 small pieces of oak, 1 very large piece of cherry, and a large piece of apple. Not exactly as in the BRITU recipe, but I figured I'd give it a shot.

Look how thick those bad boys were! The only part of the rib that wasn't succulently tender was the loin portion visible on top of the ribs. It was pretty lean = not nearly as tender as the meat closer to the ribs. Next time, I'm getting ribs of a standard size.... No thick ones for me.

Total smoking time was 7 hours. My wife just tried them, and she likes em really well.

Thanks again guys for all your advice through this thread and others.

Chad
 
Wow. Nice.

If you're interested:

Here's a take on a KC-style sauce you might like to play with or this cherry one is tasty. Those are both mine, but many others are posted in the Recipe section at the bottom of the main Forum page.
 
You must log in or register to reply here.

 

Back
Top