Split a slab in half last Friday, so 9 day dry cure- One with just sugar+salt+cure1. It got rubbed with powdered pickling spices ( mustard seed, allspice, coriander seeds, cloves, ginger, red pepper flakes, bay leaf, sage and cinnamon). The other got cured with the pickling spices, and only black pepper and cayenne for its rub. The latter won unanimously without telling either "judge" the difference. The smoked pickling spices give it a really strong breakfast sausage-y profile, and of course very bacon-y; Has become probably my favorite rub for cured ribs.
Smoked on the WSM with mostly cherry, one tiny chunk of apple. I use the exhaust to control temps and fudged up a little bit: For 225*F i close two intakes and barely crack the third which is positioned opposite the door. Exhaust about 1/8th open. One lit/ashed over chimney (barely full for Weber/standard size, mine is very old and smaller) will hold that temp for another 6+hrs, BUT the charcoal ring needs to be right up against the intake, and that is where I went wrong today. Lit a dozen more coals, but it was pretty much stuck at 210*F and I did not want to risk dirty smoke. 3:2:0.5'd, foiled iwith fake butter, pineapple jelly, a little coconut oil, and a little Country Bob's BBQ sauce) n the oven at 250*F to compensate, and the last bit 275*F to caramelize the glaze (foil juice+ Country Bob's)
Beans had onions, garlic, watermelon, strawberry, peaches, pineapple, and one little cherry. Also some unpictured Kraft Catalina dressing. Added some cilantro about an hour before cutting heat, and when that happened mixed in a lot more cilantro and some more finely diced watermelon. VERY refreshing, "judges" were in disbelief that it was half fruit but understood that's why they were so tangy yet crisp/thirst-quenching.
Smoked on the WSM with mostly cherry, one tiny chunk of apple. I use the exhaust to control temps and fudged up a little bit: For 225*F i close two intakes and barely crack the third which is positioned opposite the door. Exhaust about 1/8th open. One lit/ashed over chimney (barely full for Weber/standard size, mine is very old and smaller) will hold that temp for another 6+hrs, BUT the charcoal ring needs to be right up against the intake, and that is where I went wrong today. Lit a dozen more coals, but it was pretty much stuck at 210*F and I did not want to risk dirty smoke. 3:2:0.5'd, foiled iwith fake butter, pineapple jelly, a little coconut oil, and a little Country Bob's BBQ sauce) n the oven at 250*F to compensate, and the last bit 275*F to caramelize the glaze (foil juice+ Country Bob's)
Beans had onions, garlic, watermelon, strawberry, peaches, pineapple, and one little cherry. Also some unpictured Kraft Catalina dressing. Added some cilantro about an hour before cutting heat, and when that happened mixed in a lot more cilantro and some more finely diced watermelon. VERY refreshing, "judges" were in disbelief that it was half fruit but understood that's why they were so tangy yet crisp/thirst-quenching.
