A year ago Jackie and I were watching a Food TV show about Mike Mills and his 17th Street Rubs and Sauces, sense he was a champion BBQ'er I sent for some.
Well a year has gone by and I haven't used it until now. I also wanted to try my new High-Que fire grate on a lo and slow smoke.
I found some really nice and meaty Baby Backs at Ralph's Mkt. I bought 4 of them
Slathered with yellow mustard and seasoned with 17th Street Magic Dust on the left and Plowboys Yardbird Rub on the right, Put in the refrigerator overnight and re-seasoned the morning of the cook
Loaded onto the fire grate Lump and Apple wood chunks
Got the fire going 2-hrs. early for the 6-hr. smoke with the DigiQ2 it came up to temp real quick, 30-min. before the start put a pan of apple juice on the platesetter
10:15am the Ribs went on 17th Street on the bottom and Plowboys on the top
Pit probe attached to the raised grid
Served with 17th Street Baked Beans and Cold Slaw that Jackie made along with some wonderful Bread Pudding
Family and friends there for the fine meal. Both Rubs were well liked and we served 17th Street Sauce and Blues Hog. No complants
Recipe for 17th Street: http://sobefestcookbook.com/?p=126
Thanks for looking