StL pork ribs + Killer Hog rub


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
All family enjoyed this slab.

One thing new in my smoking process: slab wrapped in double foil with some plane water and back in the smoker, MEAT SIDE UP.
Let me say that:
1) shrinkage effect was wider than usual (always 250F cooking T)
2) bark was much better than usual
need to test more and more about this.

IMG_6167 by Enrico BBQness, su Flickr


IMG_6171 by Enrico BBQness, su Flickr



IMG_6194 by Enrico BBQness, su Flickr


IMG_6203 by Enrico BBQness, su Flickr


IMG_6217 by Enrico BBQness, su Flickr


IMG_6223 by Enrico BBQness, su Flickr


IMG_6230 by Enrico BBQness, su Flickr


IMG_6241 by Enrico BBQness, su Flickr


IMG_6245 by Enrico BBQness, su Flickr


IMG_6249 by Enrico BBQness, su Flickr

thanks for stopping by.
Enrico
 
That is one beauty of a STL rack...I never get tired of looking at new rib photos from you, Enrico! Your bark always has great color, and your glaze always has a very nice sheen.
 
Another tremendous rack of ribs Enrico. Look juicy and delicious. I like KH rub too. Did you put a layer of his basic rub down before the KH?
 
Dang I hope Barb doesn't see those, I'm cooking ribs this Saturday for her birthday and I don't think I can reach that level of perfection.
 
Cliff Bartlett said:
Another tremendous rack of ribs Enrico. Look juicy and delicious. I like KH rub too. Did you put a layer of his basic rub down before the KH?
Click to expand...

Cliff, you got the problem.
Every one at my dinner table said the were scarves.
I should have added some salt before KH, but I disn't
 
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