I like your style. I'm a newbie but wanted to stay in the closet a little longer. Thanks for making the forum a little more inviting. So here goes:New AmeriQue, seasoned according to directions with a fatty small picnic, actually didn't taste too bad.
Today, loin ribs from Costco. Six whole racks, cut in half. Three to each shelf, perfect fit. Three hunks of apple, 250 for 4 hrs. I wanted to get home before 4 hrs. and do the whole rack shuffle, apple juice spritz thing but got waylaid at the Drs. office and came home just as 4 hrs. was up.
Results: Good
erfectly done, tender, great smoke flavor Bad: Way too dark and on the lower shelf a little burnt. Cooked meat side down. Will serve tonight for guests, naked (the ribs), sauce on side. Whoever complains gets to cook next time.Could use some suggestions to lighten the color up some. May have to do with the rub I used that I'll post with this. The rub is fantastic! Going to try brisket in a few days.
Rub Recipe:
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon coarse salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
Enough for three whole racks so I doubled it, just the right amount.