just finished the dry rub..let soak till tuesday morning 5am ..ill load em into the smoker
just finished the dry rub..let soak till tuesday morning 5am ..ill load em into the smoker
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looks good what is it lol. What do you use for a dry rub.
I have a PHD is "Campfire BS". An avid hunter fisher man. Love shooting trap as much as shooting the bull. The more BS in my story the greater I am.
pork ribs ..on sale at save on right now ..got six large full racks foe 18 bucks....i also do my moose and deer ribs the same way but im all out .. the dry rub is from wallmart ,its acually a hickory jerky cure ,but i add a shit load more spices ...it takes almost 18 hours of smoke time for the thicker ones ...finished product looks just like this
Mmmm, ribs, now I have to go out and get some.
Looks like good eating.
Just finished up a rack tonight for dinner. Dry rub of Paperika, onion, garlic, brown sugar, cayanne, mustard and salt/pepper, left on for 24 hours then smoked in the Bradley for 7 hours at 200-225 w/Crown Royal pucks....awesome!!!!
Have done duck, chicken, smokies, pepperoni, brats, summers, fish, pulled pork and ribs. Want to do some brisket next.
Cheers
SS
Cool, jeff, 3 bucks a slab? great score! keep us posted
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Wolf Database BC: http://www.huntingbc.ca/forum/showth...se-Mainland-BC
They precooked at all or just spice and left to cure? What is the approx. time in the smoker? Do you guys think a Big Chief would work?