These days it's whatever generic rub I find at the store. I used to go all out back when I first started but at the end of the day the spices don't really matter if the meat is moist and the smoke is true.
These days it's whatever generic rub I find at the store. I used to go all out back when I first started but at the end of the day the spices don't really matter if the meat is moist and the smoke is true.
I do prefer to smoke pork ribs with apple wood and spritz with 50/50 apple juice/apple cider vinegar during the cook.
I am though I don't use it as often as I should. When I'm tempted to amp up the sweet I often want to amp up the heat. When I do that I fear the wife might end me in my sleep...
I am though I don't use it as often as I should. When I'm tempted to amp up the sweet I often want to amp up the heat. When I do that I fear the wife might end me in my sleep...
EDIT: I usually stick with brown sugar based rubs.
Quite a few of us have written novels about smoking meat on that other board, most are willing to share.
I appreciate the advice but at this point I’m more interested in getting predictable results without ruining the meat or not having the food ready until hours after I thought it would be.
I was gonna tell ya, make it fun,, learn as you go, starting block advise: smoke everything on 250 degrees (for now) chops, sausages, hot dogs (try em), individual chicken pieces,, bout 1 hour - Chicken leg quarters, whole chicken, beer can chicken,, bout 2 to 2and a half hours, Butt ,, bout 8 to 10 hours, Brisket,, bout 12 hours,,
I was gonna tell ya, make it fun,, learn as you go, starting block advise: smoke everything on 250 degrees (for now) chops, sausages, hot dogs (try em), individual chicken pieces,, bout 1 hour - Chicken leg quarters, whole chicken, beer can chicken,, bout 2 to 2and a half hours, Butt ,, bout 8 to 10 hours, Brisket,, bout 12 hours,,
get a meat thermometer and learn to use it,, and then learn to wrap the bigger cuts to reduce time and keep them moist..
but MAKE IT FUN
