Dave_S
TVWBB Member
I thought I'd break in this Silver A I inherited from my boss with some baby backs. I usually do St. Louis around 350 with a foiled stage, but I wanted to test the low temp capability of this grill. I'm still awaiting replacement parts, but it was functional enough for this task (grates were slightly rusty, hence the foil).
Rub:
1 tablespoon mustard powder
1 tablespoon paprika
1 tablespoon dark brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons celery salt
1 teaspoon cayenne pepper
1/2 teaspoon ground allspice
Glaze:
ketchup
apple cider vinegar
brown sugar
El Diablo chipotle mustard
grape jelly
liquid smoke
~5 hours at ~250 degrees with hickory packets. Next time I think I'll do 275 to get it a little more tender. I bumped up the heat the last hour to set the glaze. Served with "augmented" boxed shells & cheese and a spicy pickle slaw:
http://imgur.com/a/rMYBa
Rub:
1 tablespoon mustard powder
1 tablespoon paprika
1 tablespoon dark brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons celery salt
1 teaspoon cayenne pepper
1/2 teaspoon ground allspice
Glaze:
ketchup
apple cider vinegar
brown sugar
El Diablo chipotle mustard
grape jelly
liquid smoke
~5 hours at ~250 degrees with hickory packets. Next time I think I'll do 275 to get it a little more tender. I bumped up the heat the last hour to set the glaze. Served with "augmented" boxed shells & cheese and a spicy pickle slaw:
http://imgur.com/a/rMYBa


