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Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Either Weds or Thurs I'll be doing 3 racks of baby backs, just a small cook for my family. I will snap shots of the process from start to finish. I will replace this thread here with that one..... Stay tuned.
I may even post my rub recipe that I created long before I met Meathead and AmazingRibs and Memphis dust. Huskee's Rib Rub I call it.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
PLEASE NOTE: On 10/23/15 I changed the recipe to cut in half the chili powder and the cumin, and completely removed the cayenne pepper.
Why? My wife recently got some fancier glass jar organic spices, and I was quite surprised (negatively) at the difference they made in my rub. Way too chili & cumin-tasting for me, and too
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