BobM
Babbling Farker
I used my standard pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper), with a little added cumin, coriander and cayenne powder.
I cooked them on my 22 1/2" WSM, at 250F for about 3 hours unfoiled, then foiled with squeeze Parkay, Sweet Baby Ray's Barbeque sauce and water for about another 2 hours. I used KBB and 5 chunks of pecan.
I then slathered them with regular Sweet Baby Ray's Barbeque sauce.
They were quite tasty!
On the WSM.
Ready to be foiled.
Rack one out of the foil.
Rack two out of the foil.
Sauced up.
Rack one done.
Rack two done.
Corn on the Genesis.
Beer o' the day.
Thanks for looking.
I cooked them on my 22 1/2" WSM, at 250F for about 3 hours unfoiled, then foiled with squeeze Parkay, Sweet Baby Ray's Barbeque sauce and water for about another 2 hours. I used KBB and 5 chunks of pecan.
I then slathered them with regular Sweet Baby Ray's Barbeque sauce.
They were quite tasty!
On the WSM.
Ready to be foiled.
Rack one out of the foil.
Rack two out of the foil.
Sauced up.
Rack one done.
Rack two done.
Corn on the Genesis.
Beer o' the day.
Thanks for looking.
