Swine Spectator
is Blowin Smoke!
I was lucky enough to get in on the Saigon 21 promo and have been wanting to do my own cook and review. Today was my telework day and the weather was perfect. I decided to do some chicken and ribs on the WSM:
For once in my life, I read AND followed the directions:
I got a nice, meaty rack of babybacks and rubbed them with a thin coat of avocado oil.
I seasoned them with the Saigon 21.
I have to say that the rub was milder than what I pictured in my mind, but very, very good.
Repeat process for the chicken,
Then I put them in the fridge for about 2 hours. Next, I made a version of Mike's glaze with the ingredients I had around.
After 4 hours for the ribs and 1.5 for the chicken, I glazed them with the sauce.
The rub is great. Really unique flavors that work well together. I will definitely use it again.
The glaze was good, but a bit too sticky/sweet for my tastes. I prefer thin and vinegary sauces. I may tweak the ratios to sour it up some.
Overall - Great! Thank you Mike!
For once in my life, I read AND followed the directions:
I got a nice, meaty rack of babybacks and rubbed them with a thin coat of avocado oil.
I seasoned them with the Saigon 21.
I have to say that the rub was milder than what I pictured in my mind, but very, very good.
Repeat process for the chicken,
Then I put them in the fridge for about 2 hours. Next, I made a version of Mike's glaze with the ingredients I had around.
After 4 hours for the ribs and 1.5 for the chicken, I glazed them with the sauce.
The rub is great. Really unique flavors that work well together. I will definitely use it again.
The glaze was good, but a bit too sticky/sweet for my tastes. I prefer thin and vinegary sauces. I may tweak the ratios to sour it up some.
Overall - Great! Thank you Mike!
