Short Ribs and Sausages

Cornfed

Did some beef short ribs yesterday evening on the Small BGE cooked simply in a throw away foil pan for about 5 hours over hickory chips. These were rubbed with Dizzy Pig course grind all purpose rub. The rub was a very good complement and held up pretty well against the strong beefy flavor of the ribs. Also, grilled some sausages direct with the fine grind of the same rub also over hickory. Again, the rub held its own very well against the strong sausage flavor.[p]Next up will most likely be some simple chicken breasts, which I like to use to test out the flavor of new rubs. So far, though, so good.[p]On an unrelated note, MickeyT, those temp rings are a real pleasure on the Small and Mini. For the Small, they've allowed me to retire my old grungy daisy wheel while allowing me to still assert that I never cleaned it once. For the mini, I'd been using foil or nothing. The smallest whole ring is great for keeping the temps down on the mini for things like sausages or direct pork spares (which I did last week) when you want to avoid flareups.[p]I'm so glad forum members keep creating these great products. These are tremendously helpful for lazy cooks like me...[p]Cornfed

Nature Boy

Cornfed,
Great to hear you are enjoying the Dizzy Pig rubs so far! These initial offerings are Qfan's blends, and he has quite the skill for blending seasonings....not too bad at cooking either!! The ribs he cooked at the fest were a knockout.[p]Preciate the report!
Beers.
NB