I noted the entry on Mumbo Sauce here on the site and was intrigued - so I made up a batch to try on some spares I had. I trimmed the rack and lightly coated them with sesame oil. Then I rubbed them with a 5 spice rub. and prepped them for the PBC.

About a half hour before they were ready, I glazed them with a little honey and the mumbo sauce. When they came off, they were fabulous. I would definitely do this again. Total cook time was around 6 hours. I used a single oak chunk for a smoke source. They were wonderfully tender with just enough tug. The mumbo sauce brought a slightly exotic component to the party that was a nice change of pace from a more traditional sauce. Kudos to Meathead and the board for turning me on to this one. I'm adding it to my growing bag of tricks.
About a half hour before they were ready, I glazed them with a little honey and the mumbo sauce. When they came off, they were fabulous. I would definitely do this again. Total cook time was around 6 hours. I used a single oak chunk for a smoke source. They were wonderfully tender with just enough tug. The mumbo sauce brought a slightly exotic component to the party that was a nice change of pace from a more traditional sauce. Kudos to Meathead and the board for turning me on to this one. I'm adding it to my growing bag of tricks.
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