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Welcome, Crunchy , and congrats on a good first cook on your PBC! It just keeps getting better and better. Trust me.
I did ribs last night too with an awesome result as well. I found that piling on the MMR (Meathead's Memphis Rub)--salt free--makes for a great bark. I used to apply the MMR even-handedly, not too little, not too much. Yesterday I wanted to finish up the last of a batch of MMR so I piled it on thicker than I usually do (with a bit of canola oil along with the rub) and boyohboy those were some great babybacks!
Greetings from Lexington, MA. I volunteered to cook some 'cue for church (which I had no idea how to do), then googled my way here. What an incredible site. Fedex dropped off my Pit Barrel Cooker this morning. I hit Penzey's Spices and Prime Meats in Arlington, MA. By 2:30 I had two racks of baby backs rubbed with Memphis Dust, cooking away, as a first system test. Put together the KC Classic sauce while waiting. The cook did not go off without incident, but in the end it was absolutely delicious. The wife and guests were thrilled and no ribs escaped unscarfed.
Thank you, thank you to Meathead and everyone else who makes this place so great. I can't wait to learn more and cook more.
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