Brad Olson
TVWBB Diamond Member
When I'm cooking for myself I can take the heat up a couple of notches, which is what I did with a 3-bone rack of supermarket beef ribs a few weeks ago.
I started with a slather of mustard and hot sauce. I mixed a habanero sauce and a chipotle sauce together because they were each at the end of the bottle.
The rub was salt, pepper, paprika and red pepper flakes, and this is how they looked after an overnight rest.
They're getting there!
I've seen trees with thinner bark than this.
I used oak for smoke and while the flavor was there I got hardly any ring at all, but that's OK. And the hot sauce and chile flakes definitely showed up!
I started with a slather of mustard and hot sauce. I mixed a habanero sauce and a chipotle sauce together because they were each at the end of the bottle.
The rub was salt, pepper, paprika and red pepper flakes, and this is how they looked after an overnight rest.
They're getting there!
I've seen trees with thinner bark than this.
I used oak for smoke and while the flavor was there I got hardly any ring at all, but that's OK. And the hot sauce and chile flakes definitely showed up!
