Shaunvdv
Knows what a fatty is.
Ribs were on sale so I decided to cook up two racks. One of the racks could have used some trimming on the bone side but I decided to leave it to see if it makes any difference. I did a dry rub or brown sugar, granulated garlic, paprika, granulated onion, salt, pepper, cumin and ancho Chile powder. I let sit in the rub overnight. I am smoking with a combination of hickory and post oak. Trying to keep smoker in the 275 range and will wrap with butcher paper after about 3 hours.
Attachments
-
C9BC7183-0747-4FDD-A675-4298133350E1.jpeg159.2 KB · Views: 160
-
475FDCB4-FD3E-45B0-999F-2FC4BB7182D6.jpeg159.7 KB · Views: 160
-
514F9828-C3AF-4589-AF64-81D502C29D6C.jpeg168 KB · Views: 158
-
A8EEAB1B-0AB8-495B-923C-18ED6C24DDC6.jpeg91.7 KB · Views: 160
-
96338596-047B-48CB-8FE6-2F1B8E9E370D.jpeg141.9 KB · Views: 162