Baby Backs in the melting snow.

[kevinstaggs]

The snow's melting and I'm bored.

Didn't have anything thawed so I ran to the local Wally World (yuck!) and picked up a rack of baby backs - they're pretty average...

Hit 'em with some Uncle Steve's Original. Fired the 'ole MAK up to 245 with some LJ Competition pellets. Put 'em on:

Probably should have trimmed 'em a bit, but its a lazy day I guess.

I'll let y'all know how they turn out...

 

[ronbrad62]

I can't think of a much better way to celebrate surviving a blizzard!

 

[kevinstaggs]

Changing lots of things today...

Decided to foil 'em after a little shot of I Can't Believe Its Not Butter:

Whatever... I can sure believe its not butter...

 

[kevinstaggs]

After a little time in the foil and "butter" they came off looking like this:

They were good, but probably not my best. Not sure about the foil. Think as I getting older I'm losing my taste/tolerance for salt. The last two or three times I've used Uncle Steve's its seemed salty to me... Sad, its good stuff.

Thanks for lookin'.

 

[SMOKE FREAK]

I understand the salt intolerance thing there.

So...when they came from the foil did they return to the grill or did you just eat em all "buttery"?

 

[cowgirl]

They look great from here, Kevin!
I like to go light on the salt too. Some store bought rubs are just too salty for me.
Nice to have the snow... we needed the moisture! :-D

 

[kevinstaggs]

I understand the salt intolerance thing there.

So...when they came from the foil did they return to the grill or did you just eat em all "buttery"?

They went back on briefly, but I tried to preserve some of the buttery thing.


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[kevinstaggs]

Nice to have the snow... we needed the moisture! :-D

Nope. Sorry. No snow for me. [emoji3]


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[Stingerhook]

Good bones Kevin.

 

[4ever3]

I see some fantastic looking bone Kevin!

 

[DarkStar11]

Nice bones! I get the salt thing, too - a lot of commercial rubs are too salt-heavy for me.

 

[jzadski]

Looks good enough to eat :-D Now you need to play with what you add in the foil wrapping. The pellet grills sure make a lazy cook very attainable

 

[Big George's BBQ]

Those BB look really good to me

 

[kevinstaggs]

Looks good enough to eat :-D Now you need to play with what you add in the foil wrapping. The pellet grills sure make a lazy cook very attainable

In the past I've fiddle around w/ butter, brown sugar and honey. Probably try some kind of hot sauce just haven't gotten around to it.

What do you recommend?

 

[kevinstaggs]

Nice bones! I get the salt thing, too - a lot of commercial rubs are too salt-heavy for me.

I've found that Heaven Made and Oakridge seem to be on the low-salt side. Any other recommendations?

 

[oldgfbbq]

Seasonings

We have a few store bought seasoning favorites, such as Tony Chachere's, Slap Ya Mamma, and some of the Goya blends. Growing up in southeast Texas, TexJoy Steak Seasoning was ubiquitous. IMHO, it has not been the same since they removed MSG. So, I just started blending my own. As the name indicates, it has gone through a few changes. Since I like to tinker with things, this enables me to use smoked paprika if I want, or a little cayenne, whatever suits us at the time. But the base form is what goes on all brisket / ribs, and even in other non-bbq dishes.


I'm a little new around here, but believe there are some Brethren who make seasonings professionally.



Dry Rub #4

2 Cup Paprika
1 Cup Salt
1 Cup Pepper, ground
4 Tsp Cumin, ground
4 Tsp Garlic, ground
4 Tsp Onion, ground

Pepper = blend of black, white, pink, green peppercorns
Been using slightly less salt lately, 3/4 - 7/8th cup