Well, I use the following dry rub:
http://www.clubstogie.com/vb/showthread.php?t=139917
Mesquite wood (I like strong flavors, hickory is to subtle for the rub) in a smoke box, indirect heat at ~230* (I would prefer 210* - 220* but the grill will not get that low. 3 - 4 hours. I'll put the sauce out if the other peeps need it, but not required with the dry ryb. Why use a dry rub if it's just gonna get drowned in a commercial red sauce? YMMV.
PS. I'll be doing 2 london broils with this rub Sat for the Sgt Smokey going away Herf. My first herf. Yea ME!!!
Quote:
Originally Posted by Blowin' Smoke
Curious how you guys cook your pork ribs. Everyone seems to have their own way of doing it.
I use a dry rub, then place them on a wire rack in the oven at 225. I leave them in there for about an hour and a half.
Then I remove and place on the grill at about 250 for 45 minutes, adding wet sauce periodically. I also place a pot of apple juice in the grill to create a little steam.
How do you guys do it?
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