Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Kona on August 09, 2019, 05:53:46 PM
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Gave Michael Symon's rib recipe a shot. It's a pretty simple rub then they're glazed with a pickle juice/brown sugar glaze and topped with his "Cleveland" style BBQ sauce. It's a thin mustard sauce that has one hell of a tangy kick to the taste buds!
(https://i.postimg.cc/Twdm7fS2/92-AB9-ADC-DB5-A-46-A2-8-F7-D-817-DA293-A881.jpg)
(https://i.postimg.cc/TwtbBBMV/F906-D7-BB-9121-4-C58-B3-AD-1-CCDA5-BCDD3-D.jpg)
(https://i.postimg.cc/1X4FSMsL/1965-C1-FC-687-E-4-ADD-848-A-BE8-FFE2-CAF0-B.jpg)
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This sure is different. Lots of bark with that sugar.
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This sure is different. Lots of bark with that sugar.
There's no sugar in the rub, only Kosher salt, black pepper, celery seed, coriander and paprika
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They look fantastic! What did you think of them?
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They look fantastic! What did you think of them?
I actually enjoyed them a lot. They're definitely tangy and something a bit different from my usual bbq rub/sauce recipe. They were a touch salty so I'll probably reduce the salt a little bit next time. I think I prefer this rub compared to the one I normally use that has double the amount of ingredients
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Tasty looking ribs Kona!
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I would love to have helped you clean those bones :thumbup:
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The texture of those ribs is fantastic. I would like to give them a try. What smoker did you cook them on?
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The texture of those ribs is fantastic. I would like to give them a try. What smoker did you cook them on?
Pit Barrel :D
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Those look really good
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