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.