Smokin-It User Forum!
Recipes => Pork => Topic started by: es1025 on August 25, 2013, 05:45:54 PM
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Used my old rub but excluded chili power and only 1 tsp of cayenne pepper.
Wrapped overnight and then let rest for 45 minutes.
Used 2.5 oz of cherry wood
Temp between 230-240.
Added a dusting of orange peel right before going on the smoker
Smoked for 2.5 hours and then foiled for 2 hours with blue agave and apple juice.
My best ribs ever.
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Beautiful rack, Ed! I've never heard of the orange peel trick before going in; how'd you come up with that?
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Tony
I thought the rub was a needed something and did not have lemon pepper so I took a chance and added orange peel. I think the combo of the orange peel and the blue agave added a nice sweetness. The sauce I use blended nicely. I call it tweeting the recipe. Plus the spice is expiring in October, I figured what the hell!
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I think orange goes very nicely with pork so I think that was a smart substitution. Fresh zest of any lime, lemon, or orange can really add some freshness to the final product, especially with a citrus based sauce like a Cuban mojo or a Caribbean jerk recipe. Nicely done!
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Nice rack...looks great!