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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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Old 09-22-2017, 08:47 AM   #1
DanB
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Join Date: 02-28-12
Location: Paramus New Jersey
Default 2 racks 2 rubs

Hi All I'm going to smoke 2 racks of spares trimmed down just a little.
Smoking with Black Cherry and a little Hickory wood,temps 250-275 on the Shirley.Cook time 5 hrs unwraped.
The rubs are Carnivore Red & Killer Hogs BBQ rub.
Both rubs came looking the same , Killer Hogs I sauced.
DanB
PS I thought the Carnivore Red would have come out more reddish

Top rack was Carnivore Red.
Bottom Killer hogs Sauced.
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Last edited by DanB; 03-09-2021 at 06:39 AM..
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Old 09-22-2017, 10:05 AM   #2
Macky
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Dan - I have read some good things about "Carnivore" Black and Red rubs. Very interested to see how it performs for you! What did you sauce with? Mac
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Old 09-22-2017, 01:03 PM   #3
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WOW!
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Old 09-22-2017, 01:09 PM   #4
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Nice bones, I've always had good results with Killer Hog rubs.
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Old 09-22-2017, 01:13 PM   #5
DanB
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Default Sauced

Quote:
Originally Posted by Macky View Post
Dan - I have read some good things about "Carnivore" Black and Red rubs. Very interested to see how it performs for you! What did you sauce with? Mac
Hi I sauced the Killer Hogs with a local market/Shot Rite original BBQ.
One of the few my wife likes and can eat. I like Blue Hogs Original
DanB
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Last edited by DanB; 03-17-2019 at 07:42 AM..
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Old 09-22-2017, 01:39 PM   #6
Mcc1972
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How long did you cook and at what temp?
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Old 09-22-2017, 02:08 PM   #7
Macky
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Nice presentation for both. I would love to see how a fruit glaze, say pineapple, would look on the Carnivore Rub! I am a strong believer in glazes versus sauces! Mac
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Old 09-22-2017, 02:27 PM   #8
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I'm digging the color on the sauced rack.

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Old 09-22-2017, 05:53 PM   #9
DanB
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Default Temp

Quote:
Originally Posted by Mcc1972 View Post
How long did you cook and at what temp?
Hi temps were 250/275 5 hrs unwrapped.
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Old 09-22-2017, 06:36 PM   #10
Stingerhook
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Those are some fine looking bones.
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Old 09-22-2017, 10:11 PM   #11
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I'm digging the crimson, nice work!
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Old 09-23-2017, 06:06 AM   #12
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Those look great

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Old 09-24-2017, 08:04 AM   #13
DanB
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Default Ribs

Quote:
Originally Posted by hurricanedavid View Post
Nice bones, I've always had good results with Killer Hog rubs.
Hi Which one of the Killer Hog Rubs would you use for pork ribs?
Thanks DanB
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