I made these backribs with Emeril's Rub, using apple cider in the foil stage. Half were left naked, half painted with Rib City 'sweet' BBQ sauce. Maple smoke. I used the sweet because the rub was a little spicy.
Rubbed and ready:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2442.jpg)
Just about done:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2443.jpg)
Sauce set nicely:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2445.jpg)
Cut up for serving:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2446.jpg)
They were really good, but I think the rub was too strong and overshadowed the pork a little. Smoke flavor was awesome. Ribs were very tender.
Great looking ribs!
I have never used the Emeril rubs. I would assume that they are heavy in garlic content...
Busy, busy. Nice looking ribs. Color looks great. I've never tried Emerils either.
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Good lookin' ribs.
Emeril generally goes heavy on paprika and salt in his seasonings. I make batches of the "look-alikes" without salt and add some in either by brining or adding the salt in to what I'm using for a given cook.
Link to three of his dry seasoning recipes here (http://www.foodnetwork.com/recipes/emeril-lagasse/essence-rustic-rub-and-southwest-seasoning-recipe/index.html).
Those look wonderful!
Those ribs look really good, great colour
Nice looking ribs!