sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
After doing a couple cooks of “competition style” spares for various gatherings we attended, I was kinda over pig candy and wanted to experiment with something more on the savory end of the spectrum, with a nod to oldskool KC flavors. I ended up just taking my 2:2:1:1 by weight coarse pepper, kosher salt, granulated garlic, and granulated onion mix as a base, then added some paprika, brown sugar, and raw/turbinado sugar to taste. I didn’t want the prominent note to be sweet but did need to offset the salt and pepper. The MSU rub ended up working pretty well, I’d use it again but swap out the restaurant grind black pepper for something slightly more fine. Small detail.
Started out with some full spares, I think this rack was just under 5.5lbs.
Ends and tips were deboned for sausage grind fodder, my favorite thing to use for sausage. Nice slab, it’ll cook.
Seasoned up
75% of the way there, hickory and pecan for smoke. Primo XL @ 275*ish
All done, turned out pretty tasty. I haphazardly squirted a small amount of Joe’s KC sauce on my serving to complete the package.
Thanks for lookin’ :thumb:
Started out with some full spares, I think this rack was just under 5.5lbs.
Ends and tips were deboned for sausage grind fodder, my favorite thing to use for sausage. Nice slab, it’ll cook.
Seasoned up
75% of the way there, hickory and pecan for smoke. Primo XL @ 275*ish
All done, turned out pretty tasty. I haphazardly squirted a small amount of Joe’s KC sauce on my serving to complete the package.
Thanks for lookin’ :thumb:
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