RevZiLLa
is One Chatty Farker
Good job, Bo
I got a tooth ache just reading the Rub Recipe. I'm sweet enough I like savory. Mustard is fer hotdogs, cheeseburgers & SC BBq sauce.
I did a half rack yesteday but was out of NM chili powder, went to two HEB's and no luck so I used some Ancho chili powder instead. Will have to try it again with some NM later cause it just seemed to much CP with the ancho. They were not bad but not the taste we are used to down here in South Tx. Really did not taste the mustard as she stated. I am always with an open mind but so far not impressed, now what to do with all this left over sugar rub?. That flavor sure would not win a contest down here imo.
Pete and I have talked a few times, comparing notes. They're mustard on folks, whereas I'm a marinade the ribs type, otherwise we're almost identical, including the foil, but they put a little more A/J than I do because I've already marinaded mine in A/J/water... Depending on temps, BB's, +- 4 hours total. They do 2 out of foil, 2+- in foil, with 15 at end. I do 1.5 out of foil, 2.5 in foil, and I'll just brush on the very hot sauce at the end (the set up time in the box is plenty, IMHO). I knew our rubs were very similar, and they are. Mine has less sugar in it...