The Wife picked up a couple of packs of spares and I trimmed them St. Louis style. Tried two different rubs on them. The rear rack got Santa Maria Grill Seasoning rub that my good Friend Silverfinger sent. Thanks Buddy. The front rack got SM Spicy Apple:
This pic is bad. Not sure what happened but both racks about 1 hour in on the 18.5 WSM with a rib rack:
A Friend had given me some peach tree limbs 1 to 2 inches in diameter. I cut them into about 6" links and threw 2 on the WSM for smoke. Now I had always heard peach is a mild wood and from a taste standpoint it is to me. I noticed that peach wood seems to give pork ribs a much darker color than say hickory. My other observation is that a little goes a long way.
The Santa Maria rub was the Bomb on ribs as was the Spicy Apple:
A good overall cook. Sorry, no plated pic's, may can do some tonight.
Thanks for lookin'! :becky:
This pic is bad. Not sure what happened but both racks about 1 hour in on the 18.5 WSM with a rib rack:
A Friend had given me some peach tree limbs 1 to 2 inches in diameter. I cut them into about 6" links and threw 2 on the WSM for smoke. Now I had always heard peach is a mild wood and from a taste standpoint it is to me. I noticed that peach wood seems to give pork ribs a much darker color than say hickory. My other observation is that a little goes a long way.
The Santa Maria rub was the Bomb on ribs as was the Spicy Apple:
A good overall cook. Sorry, no plated pic's, may can do some tonight.
Thanks for lookin'! :becky: