Barbecue

[phranchk]

[quote name="klemmer"]



of course![/quote]

Lol, just making sure.

 

[mill500]

[quote name="klemmer"]



I brine in a mixture of apple cider, cinnamon, and brown sugar for 24 hours; then use a simple rub of brown sugar, cinnamon, lawry's seasoned salt, pepper and garlic powder.



Enjoy- and remember, gas is for those who eat Mexican food![/quote]







I pretty much use the same as you Klemmer, except I cut back a little on the brown sugar as it can tend to burn some. I throw some onion powder and a little smoked paprika in my rub in addition to your stuff.



Made some nice pork shoulders a few weeks ago that way. Prep like above+ 6 hours in the cooker and it just falls apart. Good stuff.

 

[chasman]

i TAKE SOME APPLE CIDER AND CRANDBERRY JUICE (50-50) put the ribs in a pan with the juice and cover it . cook it at a low temp on the grill for an hour, the femove the ribs , put some Sweet Baby rays and some chipolte on it for 15 min or so on the grill and its ready.

 

[MassHavoc]

[quote name="klemmer"]



I brine in a mixture of apple cider, cinnamon, and brown sugar for 24 hours; then use a simple rub of brown sugar, cinnamon, lawry's seasoned salt, pepper and garlic powder.



Enjoy- and remember, gas is for those who eat Mexican food![/quote]

What are your measurements/mixtures on that?

 

[mill500]

[quote name="MassHavoc"]

What are your measurements/mixtures on that?[/quote]



C'mon Mass, we're guys here. We don't need no stinking measurements. We just dump shit in. Measurements are for Martha Stewart and Paul Kariya.

 

[Chief Walking Stick]

[quote name="mill500"]



C'mon Mass, we're guys here. We don't need no stinking measurements. We just dump shit in. Measurements are for Martha Stewart and Paul Kariya.[/quote]



Yea mass... you woman! I bet you even ask for directions when you're lost!

 

[Tater]

[quote name="Stu Grimson"]



Yea mass... you woman! I bet you even ask for directions when you're lost![/quote]



Not true, he has a GPS in his purse.

 

[Ymono37]

[quote name="Tater"]Not true, he has a GPS in his purse.[/quote]

He doesn't call it a purse... he calls it a European Carry-all.

 

[MassHavoc]

Thanks assholes. I just meant percentages. Is it a 50/50, 20/80, or the ever popular 35/55

 

[phranchk]

The pulled pork from the pork shoulder I made 2 weeks ago was fantastic. Took about 16 hours of cooking time. I was sleep deprived, but it was worth it. I ended up with probably about 8-10 pounds of meat. I'm using the same rub recipe I used on the pulled pork to smoke some ribs since I had some left over.

 

[winos5]

smoking pork ribs today as well.



mmmmmm....bbq

 

[phranchk]

[quote name="MassHavoc"]Thanks assholes. I just meant percentages. Is it a 50/50, 20/80, or the ever popular 35/55[/quote]

Almost all recipes I've seen for brining the salt/sugar ratio is 1:1

Most recipes recommend using only kosher salt and sugar in the raw (natural cane sugar)

 

[klemmer]

[quote name="mill500"]



C'mon Mass, we're guys here. We don't need no stinking measurements. We just dump shit in. Measurements are for Martha Stewart and Paul Kariya.[/quote]



Thanks, Mill.



You just dump stuff in and mix until you like it.