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Got some ribs on the smoker.
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Got some ribs on the smoker.


Jun 26, 2020, 2:30 PM

This is one of those "for the record" posts. For the record, working from home is the best.

Normally I get baby backs, but these were St. Louis style. The amount of waste was unsettling. Once I squared it off and removed the flap meat and everything I'd lost like a third of the ribs. Made my own rub: Kosher salt, cracked pepper, paprika, mustard powder, roasted granulated garlic, coconut sugar, and minced green onion. Doing a little 3-2-1 method with pecan and applewood on the Smoky Mountain.

TGIMFF

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Speaking of waste.


Jun 26, 2020, 4:35 PM

We got some Bacon Bros. for supper last night and I've never seen a place leave so much fat on a piece of meat. I'd have been pissed if I paid by the pound.

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Re: Got some ribs on the smoker.


Jun 26, 2020, 4:45 PM

Yessir.

Definitely agree w 3-2-1. I’ve found St Louis ribs to take significantly longer than baby backs, and lend themselves well to the Texas crutch.

What are you going to sauce those babies with? Talk dirty to me about your meat.

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I go light on the BBQ sauce.


Jun 26, 2020, 4:54 PM

My favorite store brand is Stubb's and it's what I'm using today. I always have a couple bottles of Shealy's mustard and vinegar sauces on hand, but I don't typically use those on ribs.

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Most underrated BBQ sauce....


Jun 26, 2020, 5:10 PM

HT traders.

Memphis style for ribs and Eastern Nc style for the butts

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Re: Got some ribs on the smoker.


Jun 26, 2020, 5:09 PM

A little late now, but any pork rub HAS TO HAVE CUMIN!!

I feel sure your rubs will be fine, but cumin really does make the rub

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I won't say you're wrong because I haven't tried it BUT


Jun 26, 2020, 5:17 PM

cumin to me is just instantly Mexican. Unless it's like cracked cumin seeds, which seems a little earthy for a rub.

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How does it change flavor when you rub cumin your meat?


Jun 26, 2020, 5:35 PM [ in reply to Re: Got some ribs on the smoker. ]

This is the dirtiest SFW conversation I've seen so far.

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