TMI!!!!!!!! TMI!!!!!!

ROFL My bad.

So I did the Boston Shoulder roast today and it was Awesome. I used cdcox's rub. It was fantastic. Thanks for all the help!

Excellent, glad to hear it.

Any rub'll do ya. Seriously, as long as you get the salt and sugar right, it's hard to get the rub wrong.

What about the rest of the details? What wood chips (snicker) did you use? How long and at what temp did you smoke it at? Did you baste? How did it pull?

I used hickory chips. I cooked it at 200 for 3 hours and then 225 for another 2. I didn't use any baste, and I just cut it off and ate it. I was too hungry to pull it!!!

It probably doesn't compare to the Q you guys put together, but it was pretty damn good for what I usually eat:).

Yup. Like I said earlier, 90 percent of your "failures" will still be pretty damn good eats.

Now that you are hooked....Check these babys out..

http://www.bbqpits.com/klose.htm

http://www.bbqpits.com/backyard_smok..._grillchef.jpg

:eek: Holy crap. I'm sure that's out of my price range. Maybe someday! :thumb:

Hey fellers, I'm getting ready to do some ribs tomorrow. I've never done them and am looking for some advice.

I was going to make a dry rub and put it on tonight,

I was going to use a cup or so of Brown Sugar
Some Season Salt
Paprika
Pepper
garlic powder
onion powder
and some crushed red pepper flakes

Is there anything else I should add?
Should I baste some sauce on there?
If so what kind (I live in BFE, so they don't have a lot of good stuff)?
How long should I leave them on there? I'm assuimg 225...
They are pork spare ribs, is there anything different from babybacks?

Sorry for the 20Q, but I'm a n00b...

Appreciate any help you guys could provide. Thanks in Advance!

I used this rub last week. Makes enough for several racks. It was quite good.



1/4 cup sugar
1/4 cup non-iodized table salt
1/8 cup brown sugar, dried
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon Accent (MSG)
1 teaspoon cayenne pepper
1 teaspoon black pepper, freshly ground
1 teaspoon granulated garlic
1 teaspoon onion powder

I forgot to mention.......Put the brown sugar in a low temp oven on a cookie sheet for 20 minutes or so to let it dry out. That way you won't get those clumps and it will sprinkle evenly. This recipe is part of a rib cooking technique that is immodestly titled Best Ribs in the Universe. I must admit that they were damn good. Here's the source...


http://www.virtualweberbullet.com/rib1.html

I made crab diablo tonight... spicy marinara sauce and crab and pasta. :drool:

That sounds good. I think I will go with this. Thanks RJ!

Yeah... I'd be wary of the Accent. I try to keep MSG away from anything I make.