I picked up a case of loin back ribs from Zaycon foods yesterday. Yes, all the racks are this large and they come with the
membrane removed. I thawed one rack and this morning I dry brined it with kosher salt. About an hour before I was ready
to smoke them I seasoned them with Meat Church BBQ’s new rub The Gospel. This is a low sodium and tasty rub.
I am using the Grid Iron today with Lumberjack Pecan pellets. I started the ribs at 180 for the first 1.5 hours then kicked the
temperature up to 230.
Here they are getting ready to be wrapped with some honey, brown sugar and no salt butter. I love the color that the rub
gives the ribs.
The finished product!
My plate!
A couple of things that is noteworthy. The Zaycon ribs are a real deal. I purchased a case of the St Louis style ribs a few months
back and they were just as good. Both were extremely large and very meaty. I also bought and shared a case of their chicken breasts.
I have no idea where they found chickens that were that big. Just some monstrous type breasts. The Meat Church BBQ Holy Ghost rub
is fantastic on ribs. I tried some on some chicken the other and they were good but I think pork is where it will shine the most.