Barriehie
Veteran
Yes! Please tell us.
Step 1: salted and then application of dry rub.
Top left: Creole mix (JAS_OH1 I read that it's similar to Cajun, but less spicy and I had this to hand from Gumbo making)
Big one on right: paprika, garlic
Bottom left: Old Bay (well the web says it could be good and I've had this tin for ages with few uses for it so thought I'd try in on the smallest bit).
All of them have brown sugar in them. Now for a sit in the fridge till tmr.
The end result. I ended up doing a third rack with just BBQ sauce as a marinade. I glazed them with McCormicks and Heinz sauces.
Overall I think I might vary my timings/temp a bit next time to see if I can get them just a tad juicier, flavour wise they were pretty on point and they were all eaten.
Overall I think I might vary my timings/temp a bit next time to see if I can get them just a tad juicier, flavour wise they were pretty on point and they were all eaten.
Barriehie
Veteran
With curly fries!!!
SandwichShortOfAPicnic
Forum GOD!
Oh yer baby, if you're going down into rib territory then curly fries are the biz
