Ordell
Found some matches.
Hey All -
I've been getting more into Q this year progressing from oven baked ribs to using a caveman smoke box and anxiously awaiting my new Camp Chef DLX! It's the first real cooking I've done, so I'm learning a lot.
When I started out I was making complex rubs, but the last few months in order to better understand things, I've been embracing Aaron Franklin's style and have done a lot of ribs (both baby back and spare) and smoked turkey breast.
My wife and friends all seem to like what I am kicking up, but I don't know that they can be trusted. :wink: I'm definitely doing a lot right, but one thing I'm never happy with is the pepperiness of my work - too much! I can be a little sensitive to hot I suppose, but I'm now questioning my palette to some degree.
My question to you is - how many ounces of pepper per rack would/do you use, assuming say a 2:1 ratio with salt? I am using 16 mesh and coarse kosher salt.
I've been getting more into Q this year progressing from oven baked ribs to using a caveman smoke box and anxiously awaiting my new Camp Chef DLX! It's the first real cooking I've done, so I'm learning a lot.
When I started out I was making complex rubs, but the last few months in order to better understand things, I've been embracing Aaron Franklin's style and have done a lot of ribs (both baby back and spare) and smoked turkey breast.
My wife and friends all seem to like what I am kicking up, but I don't know that they can be trusted. :wink: I'm definitely doing a lot right, but one thing I'm never happy with is the pepperiness of my work - too much! I can be a little sensitive to hot I suppose, but I'm now questioning my palette to some degree.
My question to you is - how many ounces of pepper per rack would/do you use, assuming say a 2:1 ratio with salt? I am using 16 mesh and coarse kosher salt.