Did some great ribs on the PBC for labor day. I used Sriracha slather on the rack of St. Louis cut, mayo on a rack of baby backs, and mustard slather on the others. All racks were coated with 1:1 salt and pepper with a bit of paprika, cumin and cayenne pepper mixed in.
They were hung in the PBC (which was purring along at 275) for 2 1/2 hours. They were pulled, sauced, and wrapped and then placed back on for an extra 45 minutes or so.
Served with collards, green beans w/corn, and baked potato.
They were hung in the PBC (which was purring along at 275) for 2 1/2 hours. They were pulled, sauced, and wrapped and then placed back on for an extra 45 minutes or so.
Served with collards, green beans w/corn, and baked potato.