![]() ![]() Once the foil is folded and crimped, cut 4-5 vents into the top of the foil so smoke can escape. **Make 3-4 of these ahead of time to switch out later** Fold the foil onto itself and crimping the edges to make a packet. On one side place a pile of a few handfuls of wood chips. ![]() Start by cutting a length of aluminum foil to make a wood chip packet. Once every inch of the ribs is covered in dry rub, let the ribs sit at room temperature for 1 hour. Pat and rub down to make sure everything is well covered. Then generously sprinkle the dry rub over every square inch of the ribs, making sure to cover all sides. This is best done by finding the edge of the membrane using a paring knife, then use a paper towel to grip and peeling it off in one motion. Start by removing the thin piece of membrane on the back of the rib rack. Adjust as necessary to your desired taste. Mix together until homogenous and give it a taste. Add 1 teaspoon each of dried sage, dried oregano, ground mustard seed, and ground pepper with 1 tablespoon of ground pepper and 1 tablespoon of kosher salt. Into a larger bowl goes ½ cup of sweet paprika, 1 tablespoon of smoked paprika, ½ cup of dark brown sugar, 2 tablespoons of chili powder, 1 tablespoon of ground ginger, 1 tablespoon of garlic powder, 1 tablespoon of onion powder. ![]()
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