Time to put my new toy to work.
Bought a slab of ribs tonight and have got the seasoning portion done.
I put a slight coating of Yellow mustard on the ribs and applied a (since mustard is on it as well, I'm not sure it qualifies as "dry") rub, after removing the membrane on the bone side. Now they are sitting in the fridge, wrapped in foil, waiting for tomorrow.
The plan right now is to try the "3-2-1" method, but honestly I'm mainly trying to focus on fire control this time. If I can get these ribs to be neither burnt to a crisp or bloody as hell, I'll be satisfied regardless of the seasoning.
I was going to take a couple pics of the ribs and the components of my rub, but discovered the batteries in my camera were dead.....I'll put up some pics tomorrow once I get started with the cooking.
Bought a slab of ribs tonight and have got the seasoning portion done.
I put a slight coating of Yellow mustard on the ribs and applied a (since mustard is on it as well, I'm not sure it qualifies as "dry") rub, after removing the membrane on the bone side. Now they are sitting in the fridge, wrapped in foil, waiting for tomorrow.
The plan right now is to try the "3-2-1" method, but honestly I'm mainly trying to focus on fire control this time. If I can get these ribs to be neither burnt to a crisp or bloody as hell, I'll be satisfied regardless of the seasoning.
I was going to take a couple pics of the ribs and the components of my rub, but discovered the batteries in my camera were dead.....I'll put up some pics tomorrow once I get started with the cooking.