finished product.

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Gooooooooey and yummy looking Adam:-):-)



Which ERdM is that Earl? Nice looking smoker BTW...



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From the Virtual Bullet ...

Magic Dust
2 Tablespoons paprika
1 Tablespoon kosher salt, finely ground
1 Tablespoon sugar
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1-1/2 teaspoons mustard powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper

Combine all ingredients and mix thoroughly. Makes enough rub for 3 slabs of pork loin back ribs.
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Thanks for sharing the recipe Vin:-)


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sounds like what I use. I added some brown sugar, crushed red pepper, Worcestershire black pepper chili powder.
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Look at that beautiful smoke ring.
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x2!

:-):-):-)
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Robusto Oscuro, I think.
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Thanks! Its a nice looking stogie...



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very nice, i have made the magic dust before its good....
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Same one I use. :-)
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Just so you know.......if you are gonna mix rub in a ziplock, make damn sure it's FULLY closed and NOT cheap.

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:-)

Sorry about your mess Brad.

:-)
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DOH!!
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That's actually more than a year old, but it is SO FAR back in this thread, I thought I would revive it.
I just noticed though that the asylum is up onscreen on my computer, at work, lol. All while mixing
rub when I should be working, haha.

On a lighter note, 2 racks o baby backs on the smoker this morning. Using downed pecan 'twigs' as smoke,
as I am all out of chunks of stuff. I also threw in a big chunk of an oak branch about 2 feet long, but only 6 inches are
on the coals, lol. The rest is stretched under the meat.
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I just heard about this new invention, it's called a saw. I'm not sure where to get them though. Pretty hard to find from what I hear.
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I was going to fire up spare ribs this morning but it was raining. I just picked up a 4'x4' Coors Lt pop up canopy on craigslist for $30 so I can smoke without getting rained on. :-)
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:-)


10lb Pork Shoulder today, I had to drive to 5 different places to find one. Murphey says it was at the Farm Fresh down the street, silly me went to Super Wallmart thinking they would have one then 3 other places:-)
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Just picked up a fresh (it was still squealing on Thursday) small pork butt from the local pig farmer - not quite true heritage pork, but mostly a heritage bloodline and seed fed to boot. Going to make some mojo later and marinade it overnight for lechon asado roasted in the weber tomorrow.
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I'm in the "Stall"

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Started at about 9am this morning, it's 2pm and I'm at 160f. I used apple chunks and only had to burn 2 chimneys of lump charcoal. A lot better than early this spring where I went through 2 bags!

The cooler is ready once it hits 190. I'm going to let it sit in the cooler for about 6 hours then I'll pull it for Fathers Day tomorrow:-)
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