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re: Smoking Ribs on a BGE - Help Needed
Posted on 5/27/23 at 7:48 am to AlwysATgr
Posted on 5/27/23 at 7:48 am to AlwysATgr
besides picking a good rub, try adding more. its also almost hard to over-rub things like ribs, pork shoulders, and briskets. by the time you cut/pull/slice you're only getting a small amount of rub per bite.
1
Posted on 8/15/23 at 10:28 pm to whiskey over ice
quote:
besides picking a good rub, try adding more.
I smoked a couple of racks today. Compared to the disappointment described in the OP, these came out very good.
What I did differently:
- Left the membrane on
- Increased the amount of rub (used Salt Lick Garlic on the bottom and S&P on the top. Much more S&P than before).
- Did not wrap.
- Cooked mostly meat side down; probably about 70:30.
- Glazed with Terry Black's house sauce mixed with local honey about 30 minutes before removing them.
Not quite there yet but pleased with the improvement.
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