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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-25-2012, 08:40 AM
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#1 |
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Is lookin for wood to cook with.
Join Date: 05-24-10
Location: Larsen, WI
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Dry run for new rub on baby back ribs
Tried a new rub on some baby back ribs last Saturday. Trying out the rub before July 7th party I'm smoking 6 racks of ribs.
I found out quickly I had way to much black pepper in the rub  . Other than that it was good. |
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06-25-2012, 09:01 AM
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#2 |
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Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Looks good to me! I agree on the black pepper. I like alot on beef, but a little on pork.
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06-25-2012, 10:14 PM
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#3 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Looks good, Nice Smoke Ring.....
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06-26-2012, 05:55 AM
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#4 |
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is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I've been cutting the pepper in half when I make my rubs. I have ruined to may dinners because it was too hot. Not anymore.
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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06-26-2012, 12:19 PM
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#5 | |
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is one Smokin' Farker
  Join Date: 08-16-11
Location: Saint Cloud, FL
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Quote:
__________________
Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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06-26-2012, 01:31 PM
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#6 |
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Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Nice looking ribs. As i get older my stomach seems to like peppers less and less.Maybe it's cause i tried to burn it up in my younger days with hot peppers and spices.Growing ghost peppers just to watch 'em grow and give away.
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06-26-2012, 01:32 PM
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#7 |
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Got Wood.
Join Date: 12-11-11
Location: LA
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yummy ribs
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06-26-2012, 02:02 PM
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#8 |
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is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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I absolutely love a good spicy rib, however I prefer to get the burn through chili powders. To much black pepper can mask the taste of everything else, with bringing little else to the party. It has to be there for a nice rounded flavor, but to much is to much.
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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| Tags |
| Baby back ribs, ribs |
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