smokeasaurus
Member
I have heard of comp teams using different rubs on their ribs so I figured why the heck not
On the under side with the silver removed I used Meat Churches The Gospel ( an all purpose rub )
On the meaty side I used Meat Churches Honey Hog Rub
225 degrees for 4 hours ( red alder chips for smoke ) We like our back ribs saucy so some Original KC Masterpiece got slathered on and foiled for 1.5 hours
All sliced up and ready to be devoured
So you are probably wondering: How did the two different rubs work?
Well, I really couldn't tell that two different rubs were used.
However they were lightly smoked and very flavorful and will probably use double rubs from now on when I smoke pork ribs
As always, thanks for looking at The Smokes cooking
On the under side with the silver removed I used Meat Churches The Gospel ( an all purpose rub )
On the meaty side I used Meat Churches Honey Hog Rub
225 degrees for 4 hours ( red alder chips for smoke ) We like our back ribs saucy so some Original KC Masterpiece got slathered on and foiled for 1.5 hours
All sliced up and ready to be devoured
So you are probably wondering: How did the two different rubs work?
Well, I really couldn't tell that two different rubs were used.
However they were lightly smoked and very flavorful and will probably use double rubs from now on when I smoke pork ribs
As always, thanks for looking at The Smokes cooking
