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6 Spares on the Recteq

Papa Don

Papa Don

is one Smokin' Farker
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I’m not wrapping today and if it works out maybe ever again! Not a fan of BBQ sauce but everyone else is so I’m saucing just three. Trying a new rub from the grocery store - I usually make my own but I didn’t have all the spices needed. The name of the rub is Kinder’s BBQ blend. It was very salty so I added some brown sugar and then kept tasting off so I added lemon pepper and some tumeric. I will most definitely have to make a batch of rub soon.
I’m going low temp for an hour then 225 the rest of the cook. I’ll spray with something- just not sure what yet……water or apple cider vinegar or get fancy with some of my beautiful wife’s fruit wine that’s in the fridge. I’ll update later.
I have 6 racks on the pellet pooper but could easily do more if I cut some in half.
 

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This is the basic rub I’ve made before. It makes enough for the whole year almost.

2 - cups brown sugar
2 - cups of white sugar
2 - cups kosher salt
1 - cup black pepper
1 - cup lemon pepper
1 - cup chili powder
1 - cup paprika
3/4 cup turmeric
1/4 - cup granulated onion powder
1/4 - cup granulated garlic
1/8 - cup cayenne (I might be adding more since the kids are older now and all like it spicy)
 
My plan with the ribs is to not touch or open the sooner for three hours. At that time I’ll rotate the ribs and spritz.
 
I haven't tried Kinder's BBQ rubs, but their steak rub, Master Salt, is excellent on anything beef. It looks like you have a great meal ahead of you.
 
The two finalists for the spritz liquids are IPA beer or Coca Cola. I have 20 minutes to decide.
 
I just spritzed with water since I drank the beer and really didn’t want to use pop.
Here are the ribs at 3 hours. I rotated bottom to top. There are some ugly drip spots on the ribs but I’m not in a competition.
 

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Papa Don said:
Should I place them meat side down? If so for how long?
Click to expand...

That is completely a preference call. They should cook fine like they are, but cooking on my drum in competitions, I do flip because the bone side will blow out if I don't.
 
6 hours in at 225 flipped meat side down and they will cook this way for an hour.
 

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I also as you see made a side appetizer
Raised the temp to 250
 

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Finished in 8.5 hours.
The poppers turned out great.
The ribs were very salty - the Kinders isn’t bad just very salty. If you have a bunch of cold beer, go for it.
I will go hotter temp if I don’t wrap the ribs next time. I think I prefer the wrapped ribs. These were dry and extremely salty. The salt would be just using a different rub to fix.
 

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The ribs in the photo look good. I would have thought they would be done in around 3 hours at 225, bet every rig is different.

I also like tinkering with rubs and yours looked good.
 
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