I figure why not make ribs. Really trying to get the rib recipe dialed in. I can cook them fine, I just don't have a "go-to" like I do with brisket. So I'm doing 4 racks of St. Lou's 4 different ways. 1 with Dizzy Dust and Blues Hog. 1 with Dizzy Dust and Blues hog honey mustard. 1 salt and pepper dry and 1 with salt lick rub and sauce. The best I've ever done is salt lick style but I'm loving the blues hog lately. It was way too sweet for me when I first tried it but it has really grown on me. This is the first I've tried it on anything besides chicken. Got the rig fired up, time to hit the pool for several hours of R&R (and sippin').
Keeping it Weird in the ATX