sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Well considering they take 4 hours I’m not sure they actually qualify as last minute, but at around 1:30 I remembered I had a couple slabs trimmed up in the fridge and that was gonna be dinner tonight.
These racks were pretty small, I wanna say both untrimmed slabs were about 9lbs total and I got 2.5lbs of ground pork from the deboned rib tips. I’d been wanting to try Oakridge BBQ SPOGOS on some spares for awhile so I seasoned up one slab with SPOGOS and the other with Secret Weapon and Habanero Death Dust.
Onto the Mak 2* for 1 hour on smoke and just over 3 @ 245*. The Secret Weapon/HDD slab got a little bit of Yes Dear Competition sauce.
They were pretty tasty. I had a few bones of each and I will say the SPOGOS slab was quite good. I might add a tiny amount of salt next time, but it’s also possible my palette was too contrasted by the sweeter rib to say for sure.
These racks were pretty small, I wanna say both untrimmed slabs were about 9lbs total and I got 2.5lbs of ground pork from the deboned rib tips. I’d been wanting to try Oakridge BBQ SPOGOS on some spares for awhile so I seasoned up one slab with SPOGOS and the other with Secret Weapon and Habanero Death Dust.
Onto the Mak 2* for 1 hour on smoke and just over 3 @ 245*. The Secret Weapon/HDD slab got a little bit of Yes Dear Competition sauce.
They were pretty tasty. I had a few bones of each and I will say the SPOGOS slab was quite good. I might add a tiny amount of salt next time, but it’s also possible my palette was too contrasted by the sweeter rib to say for sure.