St. Louis cut spares w/ Corky's and Montreal Steak Seasoning
Just dropped two nice sized spares onto the UDS for dinner later on. Trying something new, can't say that I've seen anyone use it here, but maybe I'm not paying close enough attention. I'm trying Montreal Steak Seasoning as my dry rub for one of the racks of spares. The spices and large grains make sense to me. I'm hoping the flavor does not overpower the ribs. Only time will tell, might as well experiment on my In-Laws!
The other rack is a bit more traditional with Corky's dry rub. Plan is to use the UDS version of 3-2-1 (times are subject to change on a drum). Will foil in Adam Perry Lang's Honey/Brown Sugar/Apple juice mixture at the proper time. Got lazy and didn't make sauce so they will get a final kiss of regular Sweet Baby Ray's for the last 20 minutes or so after the foil. Pics to come.
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-