Doing an excellent job in all areas
10 Year Member
I get it now. When I first read it...well, I had questions.To clarify. I devoured half a rack of baby back pork ribs, the first attempt at cooking that cut of meat on my new BBQ toy.
I was trying to practice a small amount of self control.I get it now. When I first read it...well, I had questions.
1/2 rack...that's child's play. What's you use for a rub? (As long as it's not a national BBQ secret.)
Gotcha. I skip the foil. Unfortunately, I don’t remember how I made the best rub in the past. Went off a general concoction with directions, and then started adding stuff that sounded like it would work. Can’t remember exactly what, or the quantity.I was trying to practice a small amount of self control.
My rub was only a homemade cajun seasoning. I measure by sight when mixing stuff like this up.
dash of clove
I did use 50/50 water and apple cider vinegar in my drip pan to keep things moist, so as to not have to spritz in the first 2 hours. Brushed a little bit on top with some butter before I foiled them for the last 45 minutes.