Please don't disqualify me...


 
Brian Dahl

Brian Dahl

TVWBB Gold Member
because I'm using my Mini. Thank you. I'm smokin' a rack of back ribs - no baby here, it was almost 4#'s. Bisected, mustard'ed and bone dusted - into the fridge for an overnight rest



and here they are being lovingly placed in the Mini



I'm running KC w/ peach wood. This was almost two hours ago, I'll let you know how its rolling
 
Bone dusted? What's that, please?

4 pound of rib sounds like it's from a monster pig. I think I need to ask my butcher to stop trimming so much meat off the racks he sells me.

I've just discovered ABTs, and haven't got as far as seasoning them. What do you sprinkle yours with? I see ground chilli flakes, I think, but what's the brown stuff?

Thanks,

Andy
 
@ Andy - ABT rub is not the same every time. This is a new rub for me, I'll post a pic.

Bone Dust is the same every time:

1/2 C paprika
1/4 C chili powder
3 T salt
2 T ground coriander
2 T garlic powder
2 T sugar
2 T curry powder
2 T dry hot mustard
1 T freshly ground hot pepper
1 T dried basil
1 T ground thyme
1 T ground cumin
1 T cayenne

Mix and enjoy! Doubles nicely. From the cookbook: "Sticks & Stones".

at the three hour mark, time to put the ABTs on




 
Last edited:
Have to admit I had to look up what ABTs were, although I could tell it was some sort of bacon wrapped jalapeño. They look great. I'm definately going to try some soon. Thanks for sharing.
 
The Pomegranate Red Pepper is the sprinkle on the ABTs. The Adobo is on the corn



the ABTs are off



ribs are looking good

 
Good idea Chuck, but I'm afraid it's too late :(

sauced and than pulled a little later



a little overdone, but I'll still eat 'em



I cheated with the corn: they was done on Red Jenny






Thanks for hanging in there gang - it's been a hellova ride.
See you around the fire... goodnight now!
 
You must log in or register to reply here.

 

Back
Top