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17#s Butt on Medium BGE

Desert Oasis WomanDesert Oasis Woman Posts: 5,604
edited 1:13AM in EggHead Forum
17.6 #s coated with mustard, rubbed with "left over" rubs: Gator Bait's #1, Dr. BBQ's Sweeter Rub, and a touch of Flower of Ribs


went on about 30 minutes ago, 225F-ish, cherry and pecan woods


  • GriffinGriffin Posts: 7,673
    Sounds like a good start. Can't wait to see final product. Hope you have some cold beverages. Happy smoking.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • say! it IS past Photo Egg's appointed adult beverage hour :woohoo:
  • GriffinGriffin Posts: 7,673
    And about 30 minutes till mine! :woohoo:

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • gdenbygdenby Posts: 5,937
    And Mediums don't get no respect! Enough pork for a banquet.

    And?! "Flower of Ribs" is a rub? Great name. Where did you find it/ how did you make it?
  • ron4fishron4fish Posts: 144
    Let us know how long the cook takes.
  • had name abbreviated on bottle :blush:

    Flower of the Flames Rib Rub by Karen Putman in Championship BBQ Secrets for Real Smoked Food

    Says she won an international rib contest in Limerick, Ireland with this rub ;)

    1 cup sweet Hungarian paprika
    3/4 cup fine kosher or sea salt
    1/2 cup freshly ground black pepper
    1/2 cup chili powder
    1/2 cup cumin
    1/2 cup packed brown sugar
    1/2 cup garlic powder
    1/4 cup granulated sugar
    1/4 cup ground celery seeds
    2 Tbs ground oregano
  • sure will
    not in any hurry :whistle:
    guesstimate 6am with 12:40 p start time....
    it will probably warm up during the night to near 300F -- usually does that on the large :)
  • gdenbygdenby Posts: 5,937
    Thanks. The full name is even more poetic. I guess the Irish do have a way with words.

    I'm adding the recipe to my rub database. This would be number 95. It is outstanding. It is notable for the amount of paprika. Sugar is usually #1 by volume, followed by paprika. This is the first recipe I have that has paprika as #1.
  • Austin  EggheadAustin Egghead Posts: 3,907
    There is going to be some bodacious food at your place. What time is supper?
    Large, small and mini now Egging in Rowlett Tx
  • tacodawgtacodawg Posts: 335
    That looks great.. I know what you will be eating Saturday and maybe Sunday depends on how many friends you have.
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