Cut up and deep fry them! Put the rack on the smoker for an hour. Put your rub on and turn up the heat to 350. Cut them up, dredge in flour then egg/milk, then flour again. Fry them. I used a hot honey BBQ drizzled on them. I do this at tailgates. I’ll smoke at home then deep fry at the tailgate.
I'll probably have to try this another time, just made fish and chips the other day and the wife prefers deep fried dinners only so often. Sounds like a winner though, thanks.
Plus I would never use oil that was used to fry fish on anything else.
The Meat Church rubs are super popular but I've found them to be too sugary for my taste. YMMV.
Not just taste but burning too. If you smoke wings then want to crank it up and do a quick grill that can be an issue.
Instant pot high pressure for 30 minutes. Broil or grill at the end
This is my go-to rub:
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I also add coffee grounds to the rub I make. I used Sucralose this time instead or white sugar. I also dried the brown sugar in the oven so the rub won’t clump up.This is my go-to rub:
Make Traditional Kansas City Ribs With This Barbecue Rib Rub
The traditional barbecue rub recipe for Kansas City-style ribs combines several spices with brown sugar. Finish the rubs with a good barbecue sauce.www.thespruceeats.com
I rein it in a little bit on the salt and pepper, and I add 1 Tbsp of coffee grounds to this recipe.
I've done my ribs at 300 on the pellet grill until the desired temp (~201) and texture.
This has been one of my top 2-3 rubs that I use when I make them myself. Been using this one for probably nearly 10 years.This is my go-to rub:
Make Traditional Kansas City Ribs With This Barbecue Rib Rub
The traditional barbecue rub recipe for Kansas City-style ribs combines several spices with brown sugar. Finish the rubs with a good barbecue sauce.
I rein it in a little bit on the salt and pepper, and I add 1 Tbsp of coffee grounds to this recipe.
This is my go-to rub:
Make Traditional Kansas City Ribs With This Barbecue Rib Rub
The traditional barbecue rub recipe for Kansas City-style ribs combines several spices with brown sugar. Finish the rubs with a good barbecue sauce.
I rein it in a little bit on the salt and pepper, and I add 1 Tbsp of coffee grounds to this recipe.
When smoking I put the rub on usually 30-45 minutes before they go onto the smoker. No idea if that's the right way, just the way I do it. And I've never used mustard as a binder but I've seen many who do it and keep forgetting to try it.
I tried this one time mopping them with a vinegar based mop sauce and wasn't real happy with the results. They were edible but that was about it. Apparently it smelled real good because a couple walking by said they could smell it the next street over and it smelled great. I didn't bother to say it was an experiment gone awry.
I usually use a mustard binder and season about 30 minutes before putting on - Just long enough for the rub to sweat and stick. I have seasoned large cuts and refrigerated them if I'm getting up in the middle of the night to start them but seasoning and re-wrapping to put in the fridge is too much of a hassle to me otherwise.
Yeah I made them last night and it was a swing and a miss. Not sure if I used too much rub, they had a pretty extreme bark on them, not sure if I had the grill too hot, ran it around 375-400, or just left them on too long. I followed the same instructions. They had pretty good flavor, some of them were tender once you got past the bark, but overall had too much char and some were pretty dry, and I didn't even put them over direct heat. Ah well, live and learn.
