Smoking Piney
Assistant Cook
I wanted to try something different with rib rubs to experiment a bit. This rack is rubbed with Oakridge Santa Maria after a light slather of Worcestershire sauce.
It went on the BGE for a turbo cook - 350 degrees with some cherry chunks for smoke. A little under 2 hours later and a light saucing with Stubbs Original, they were done - moist and tender. The Santa Maria worked well with the pork and they tasted great.
It went on the BGE for a turbo cook - 350 degrees with some cherry chunks for smoke. A little under 2 hours later and a light saucing with Stubbs Original, they were done - moist and tender. The Santa Maria worked well with the pork and they tasted great.