Dry Rub Only BBs on the PBC
Had this rack of "prime" (marketing word, as discussed previously) BBs from The Fresh Market, and it’s just me and the kiddo today so we thought we’d smoke us a rack for dinner and have ‘em sorta Memphis style with dry rub only. She removed the membrane for the first time ( 
) we dry brined it overnight in Heath Rile’s Everyday Rub.
This morning, while still arguably mostly asleep, she applied a mustard binder, then a layer of All In Championship Rub followed by a layer of Honey Rub.
I hung it in the pre-lit PBC at noon with some apple chunks. After two hours...
Then wrapped it in foil meatside down. The foil was prepped with squeeze butter, honey, brown sugar and several shakes of Worcestershire.
It went on the PBC grate for 40 min meatside up.
After unwrapping.
And applying more All In and Honey rubs.
Let it go 25 more min unwrapped to firm that bark up.
Then wrapped and held in the oven at 170F from 3:15pm til 4:45pm. Opened it up, sliced a few off.
Slightly more done than I like them, but fall off the bone just how she likes them.
Opportunities:
) we dry brined it overnight in Heath Rile’s Everyday Rub.This morning, while still arguably mostly asleep, she applied a mustard binder, then a layer of All In Championship Rub followed by a layer of Honey Rub.
I hung it in the pre-lit PBC at noon with some apple chunks. After two hours...
Then wrapped it in foil meatside down. The foil was prepped with squeeze butter, honey, brown sugar and several shakes of Worcestershire.
It went on the PBC grate for 40 min meatside up.
After unwrapping.
And applying more All In and Honey rubs.
Let it go 25 more min unwrapped to firm that bark up.
Then wrapped and held in the oven at 170F from 3:15pm til 4:45pm. Opened it up, sliced a few off.
Slightly more done than I like them, but fall off the bone just how she likes them.
Opportunities:
- The PBC ran hot that first two hours (375 down to 310F). I chose to ignore it, but should’ve taken them out maybe 15 min earlier.
- I’d also cut that last bark firming bit down to 10 min and I’d be happier.
- I know I should cut them in half and I’m stupidly stubborn for some reason.
- The wrap time was an improvement over last time, cutting it from an hour to about 40 min. It wasn’t overly tender.
- This was my favorite bark I’ve made on ribs. Thicker but still moist and easily chewable, and an outstanding flavor.
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