baby backs
 

so I think I hit the right moves with the baby backs... dry rub over night, with touch of chocolate habanero powder.. . 2 hours in the smoker, 1 hour in the smoker wrapped with AJ... about 30-40 min on the grill indirect heat, mopped with BBQ sauce mixed with apricot jam, brown sugar and honey... :thumbsup

no pics? :helpme

Funny, I just finished preparing a brisket for later use.

We made a nice barbecue injection. Then a rub. Then we vacuum packed it. Going to let it soak for a few weeks.

only shoot pics at work... but I'm geting a blog that I can update with my phone pretty soon

Watch the salt content of the dry rub or you'll pull out all the moisture and end up with smoked jerky if you're going to let them sit overnight. I never put salt in dry rubs unless I intend to cure the meat.

Or make jerky.

We need pics ...

good point

I'll have a blog up soon that i can post images on

:( :( :( ok id like some of your recipes :helpme

Weeks? I doubt that will give it more flavour than let's say 3 days.

over night works for me . I don't have good beef injection yet but for turkey and chicken I use apple juice and brown sugar with a touch of cinnamon

I don't really have recipes i just fuck around in the kitchen to relaxe

I predict your culinary activities will lead to an increase in your clothing budget. Specifically buying fat pants. lol, sounds great though.

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lomo, not the dry cured, but the wet cured that has to be cooked, gets a 2 week marinade.
I tried making it with only a week but it doesn't get right into the middle of the joint.

But if you're injecting straight into the meat then should only need days.