Earlier this week I smoked a rack of ribs and didn't get a chance to get any pictures before the family was into them, so this time cooking I took some pictures of the chicken thighs before I took them off the smoker.
After joining Amazing ribs and reading recipes and techniques I modified my rub, removing the salt portion and boy has that been a positive and also hadn't used brown sugar but I do now. My rub has more heat than others which I read here, used from my time in Texas.
So I trimmed the excess skins, applied my rub and smoked for an hour at 225 and the last 20 minutes applied my sauce. Came off great and delicious.
After joining Amazing ribs and reading recipes and techniques I modified my rub, removing the salt portion and boy has that been a positive and also hadn't used brown sugar but I do now. My rub has more heat than others which I read here, used from my time in Texas.
So I trimmed the excess skins, applied my rub and smoked for an hour at 225 and the last 20 minutes applied my sauce. Came off great and delicious.
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