So, I figured I would teach my son the art of the pit! He had been asking me for a while, so here we are. Told him I would give him full access to the spice rack, let him make a custom rub, and prep a rack of ribs. This morning we trimmed and rubbed a rack of St. Louis spares. Daddy did the knife work obviously, but he did the rest, including removing the membrane.
What I figure I would do, as I walk him step by step through the cook process, is show it to y'all just in case there are some who haven't tried indirect grilling or are otherwise unfamiliar with how it works. I don't have 6 hours to spare this weekend to fire up the offset smoker, which is my preferred method, so I'm going to show y'all how to make a damn good rack on a plain old charcoal grill in around 2 hours.
Anyway, here we go.
Interesting choice of combinations for the rub.
I'm super curious how it turns out. He wanted more of a savory base than super sweet, so we just put a little of the sugar in there. Had him taste little pinches of rub until he got it where he wanted it.
Rubbed and ready for the grill later this afternoon.
Gonna go run some errands and will post again when we start the cook later.
What I figure I would do, as I walk him step by step through the cook process, is show it to y'all just in case there are some who haven't tried indirect grilling or are otherwise unfamiliar with how it works. I don't have 6 hours to spare this weekend to fire up the offset smoker, which is my preferred method, so I'm going to show y'all how to make a damn good rack on a plain old charcoal grill in around 2 hours.
Anyway, here we go.
Interesting choice of combinations for the rub.
I'm super curious how it turns out. He wanted more of a savory base than super sweet, so we just put a little of the sugar in there. Had him taste little pinches of rub until he got it where he wanted it.Rubbed and ready for the grill later this afternoon.
Gonna go run some errands and will post again when we start the cook later.
