One rack used the Texas Sugar rub the other I used Honey Hog BBQ rub and at the both of each I used the Honey Hog Hot BBQ rub, all from meat church. Loved the bark on each but the Texas Sugar definitely had a darker bark. Used 2 chunks of pecan wood. Probably the best ribs I’ve ever made.
by OmnipotentAnonymity
4 Comments
Hey dude, looks great! I’ve got some buds coming over to drink some beers and am gonna make some ribs. Any insight into your process, and what kind of ribs those are? The wife got me spme holy voodoo today so I’m gonna dust em with that but curious of any other details. Thanks in advance!
I’ll let omnipotentanonimity to the style (looks like St. Louis pork ribs to me), but Honey Hog and Texas Sugar AFTER a 24 hour salt dry brine will make them sing. I’m just up the road from Matt’s place in Wax. Awesome stuff. Kennedale reporting in. Way to kill it Man. B
Dude, you do you! Your cook looks awesome! Did I get the protein correct? A tray and wire rack will protect your other fridge good from any possible contamination. I’m grateful to have a second fridge for marinating skirt steak or dry brining chicken, pork and beef! My wife forgives me because it’s so good, and I’m an ocd cleaner! Best to you! B
Congrats! What time is dinner?