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Last Night's Cook: First Pic Post

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RaleighGuy
RaleighGuy Posts: 207
edited November -1 in EggHead Forum
Started the holiday weekend off with some spares ala CWM. They were the best ribs I have ever made.

The Raws: Rubbed with yellow mustard first, and then rubbed with sweet paprika, garlic powder, mexican chile powder, black pepper, and salt. Rubbed peaches and cream corn with butter, salt and chile powder.
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Foiled after 3 1/2 hours at 245 dome with hickory and cherry.
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After foiling for 1 1/2 hours, sauced with Stubb's and put back on for 1 hour.
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Plated:
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Wife's Verdict:
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Saw a post yesterday by RRP about using mustard on butts. I have never used mustard on butts or ribs, but I will from now on. The bark was unbelievable!

Eddie

Raleigh, NC

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Comments

  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Looks great Eddie, getting ready to throw a rack of baby backs and 2 racks of spares on top of the butt I started this morning. Shooting for six o'clock dinner. Here, we . . . . .. go! ;)
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Chuck222
    Chuck222 Posts: 67
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    Great way to start the weekend. Baby backs and corn cooked to perfection!
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