High Plains Shenanigans - Ribs & Rubs Play

ShadowDriver · Aug 18, 2018

Could use some input from smarter folks than I... discovered the Championship BBQ Supply Store that Adams mentioned up in Amarillo, and picked up a few new tools for the toolbox.

I have a rack of spares, 2 small JD Hot chubs, and 1 large store brand hot chub.

Suggestions on experimentation on the blank canvas, as it were?

16Adams · Aug 18, 2018

I don’t see any way to go wrong. Me??? I’d do Good Sh@t bone side, Honey Chipotle meat side on the spares. I’d do one each of remaining on Fattys.

That chipotle rub on those spares and your skills- dry or gooey sticky sweet heat will be amazing.

Light a fire!!

PS- that store brand log goes killer in Mac cheese-chili- Sausage Balls.

ShadowDriver · Aug 18, 2018

Seeing as I put this up short notice, I'm going with a variant of Adams' suggestion above.

Good Chit on the bones side... halfsies of Dizzy Dust and Killer Bee (munchkin found the chipotle in the Killer Bee a little spicy for her taste).

GrassRun · Aug 18, 2018

More meat for more tests Shadow

ssv3 · Aug 18, 2018

Tuned in!

Gold Star Chicken and everything from Big Cock Ranch rules. :thumb:

ShadowDriver · Aug 18, 2018

I decided to hit some of the tips and such with the Smokin' Guns Hot and the Good Chit (alone).

Really liked the fact that I could taste the rubs in the store, and I even put a couple back that I was about to buy based on the result.

Love that Dizzy Pig... Immediately looked for the Gold Star Chicken based on your collective words in the past few weeks.

This is my first stick burning cook in 3 weeks... and I can tell I'm off my fire management game. I swear it's taking forever to get this girl to settle in for the long haul.

ShadowDriver · Aug 18, 2018

Sorry... forgot a quick shot of the sauna when I put the kids in.

You can really make out the Killer Bee (L) and Dizzy Dust (R) on the rack.

I booke out the Smokin' Guns for one fatty, and discovered an unopened green chile rub in the pantry :shock:

Just pulled in that little "flap" of meat from the bone side (bottom right of the smoker photo) that I hit with Good Chit. Sliced that baby up a bit and gave it a sample. :shock: :clap2: This stuff is great!

smoker jayson · Aug 18, 2018

waiting patiently for the finished product

ShadowDriver · Aug 18, 2018

smoker jayson said:
waiting patiently for the finished product

Can you teach our 2.5 yr old some of that patience? :loco:

I gave the munchkin a bite of that little flap... and she nearly pinched the rest intended for CINCHOUSE! - I think the verdict for the "Good Chit" is positive thus far.

Smoke Dawg · Aug 18, 2018

Looks great Marc

Baychilla · Aug 18, 2018

Why is there a pig skull on the chicken rub?

kevinstaggs · Aug 18, 2018

Looks like a nice batch of Q from here. Need a taste-tester? Ill volunteer.

Sent from my iPhone using Tapatalk Pro

ShadowDriver · Aug 18, 2018

Baychilla said:
Why is there a pig skull on the chicken rub?

Don't ask questions you don't want answers to... :loco:

kevinstaggs said:
Looks like a nice batch of Q from here. Need a taste-tester? Ill volunteer.

Come on down to the SW Brethren Bash (wherever we find ourselves)!

About to pull the ribs. Yeah, they look pretty good.

Rest in a "space blanket" for a while should work out well.

Fatties nearly ready to come inside.

Titch · Aug 18, 2018

Looking good Marc, be right over

ShadowDriver · Aug 18, 2018

Titch said:
Looking good Marc, be right over

Come on over, Titch. Bring your better half.

Place at the table is always set.

Stingerhook · Aug 18, 2018

Fine looking bonz Marc.

Smoke on Badger Mountain · Aug 18, 2018

Looks great!

Hoss · Aug 18, 2018

I have been using that DIZZY PIG DIZZY DUST for years.All of their rubs are first rate.I keep the regular and coarse grind in stock all the time.If I could ONLY have ONE commercial rub,Dizzy Pig Dizzy Dust would be It and I have tried dozens of commercial rubs.Chris Campbell and the Dizzy Pig crew are top shelf,just like their products.

Big George's BBQ · Aug 19, 2018

Looking really good Marc

ShadowDriver · Aug 19, 2018

Life happened, so I didn't have a chance to post an update last night.

Fatties came off at 170F, looking really nice. They're wrapped up and in the fridge for use this week.

The ribs really worked out in the end.

CINCHOUSE whipped up a batch of her doctored beans, and wilted some red chard with some garlic and red chili flake.

Thoroughly enjoyed the flavors on the bones. As per usual, you folks didn't steer me anywhere but the right direction.

High Plains Shenanigans - Ribs & Rubs Play

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