3-2-1 Ribs, two ways

DeltaNu1142

I'm doing 2 racks of ribs today. A friend of mine and his wife had their first baby about a month ago, and so we're stopping by later bearing pork... and probably some chorizo sausage. On the smaller rack, I used molasses and a Montreal seasoning... the rub has a dill scent to it. On the larger one, mustard and Runnin Wild Peach rub. A few weeks ago, I did a Boston butt with a 50/50 mix of brown sugar and Emeril's Essence, and that came out great, so I figured I'd give the molasses a try.



Wood is mesquite chunks, lump is Royal Oak. I'm using the lump leftover from my Thanksgiving turkey cook. There was still plenty in the basket.