4:40AM Light The Chimney with about 12 Kingsford briquettes and set up the pit for snake method smoking using mesquite chunks and cherry wood chips.
Outside conditions 39 degrees with a light drizzle.
I’m trying a little something different as the beef ribs are so rich and I wanted to cut back on the salt so I put together a beef rub consisting of-
3 tbsp restaurant grind black pepper
1 tbsp onion powder
1 tbsp sugar
2 tsp granulated garlic
2 tsp ancho powder
1 tsp cayenne powder
At the dollar store I picked up this $1 sugar shaker to use to disperse the rub.
First a light slather of yellow mustard for the rub adhesive and then I applied ground Himalayan salt to the ribs as if I was seasoning a steak ( a lot less salt than the 50/50 pepper salt ratio I was using before). Once the salt was on I shook on the rub using the sugar shaker.
5:20AM Ribs Hit The Kettle-
6:57 Update: Temps have fluctuated from 250- 325. I’m not sweating the temps, they’ll be done when they’re done.