View Single Post
Unread 01-31-2010, 01:05 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I would smoke the ribs over the apple or cherry wood, I would lean towards apple.

As for rubs, I recently did some ribs with a minimal rub of 40% each kosher salt and 60% medium grind black pepper. Nothing else. http://smoke-n-brew.blogspot.com/200...xperiment.html

Another thing I have done lately is to use a rub of 30% each kosher salt and medium ground black pepper, 10% each granulated garlic, dried orange peel, paprika and dry mustard. Simple and tasty.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote