Pedro7
Full Fledged Farker
And it was everything I wanted it to be. Ribs on the PBC with a layer of Guns Hot, Meat Church Gospel, and Obie Cue at the wrap. Sweet onions and bread and butter pickles. Head Country Apple Habanero for the sauce. I wish i could eat one every day.
Then tried out my new Oakridge Rubs. The Carne Crosta was excellent on the tri tip and really enjoyed the Venison and Game rub in some venison sliders I made as well. I thought the Carne was going to be super coffee-ey based on first taste, but it was not. I also got Black ops, but that will be for a different day. the tri-tip was smoked on my GMG at 225 until 115, rested for 10 minutes, then reverse seared in butter in the cast iron until 125.
Then tried out my new Oakridge Rubs. The Carne Crosta was excellent on the tri tip and really enjoyed the Venison and Game rub in some venison sliders I made as well. I thought the Carne was going to be super coffee-ey based on first taste, but it was not. I also got Black ops, but that will be for a different day. the tri-tip was smoked on my GMG at 225 until 115, rested for 10 minutes, then reverse seared in butter in the cast iron until 125.
