Carol Reed
In Memoriam
- Messages
- 5,533
- Location
- Coolidge, AZ
OK. I got some instructions from Brent. He did ribs and we talked. I have the smoker [needs some assembly]. No fancy expensive thermometer - yet. I'll go with the smoker thermometer and hope for the best.
So first it gets rub, right? The rub stuff I wrote down was: Basic red meat rub components:
Salt, pepper
Garlic, onion
Paprika, chili pepper.
How about dry mustard exchange for the scary chilli pepper? How much of each?
Second question. Am I to do any trimming or leave the fat back on, and smoke with it on top?
Undoubtedly, more questions later. Hang in here with me. That's a pricey hunk of meat!
So first it gets rub, right? The rub stuff I wrote down was: Basic red meat rub components:
Salt, pepper
Garlic, onion
Paprika, chili pepper.
How about dry mustard exchange for the scary chilli pepper? How much of each?
Second question. Am I to do any trimming or leave the fat back on, and smoke with it on top?
Undoubtedly, more questions later. Hang in here with me. That's a pricey hunk of meat!