In between Saturday and Monday is Ribday.
Thanks to UWFSAE, I used mostly his tips and techniques and modified his sweet/hot rub, however, I did go
3-2, mostly because I had to run errands.
The cayenne was right on for me, I like hot. This was a mild heat, nothing outrageous, but you'll know it's there and it doesn't take away from anything else, which is important to me. I had two ribs as a sampler before I dug into dinner (see below for more on that). This rub was pretty good for a first attempt, not sure what I would change. I made these for my co workers tomorrow, so I'll be interested to see what they have to say.
I'd like to say the ribs were good (I am 1000% they were), but my mouth was burning from the jalepenos when I dug into the ribs. Didn't think of that ahead of time. I am going to revisit the ribs in an hour or so for a confirmation.
1/4 Cup dark brown sugar
1/4 Cup Spanish paprika
2 tbsp kosher (I used seasoned) salt
1 tbsp coarse ground black pepper
1 tbsp ground white pepper
2 tsp cayenne pepper (less if heat isn't your thing)
1 tsp ground thyme
Dash of Chipotle
Take some yellow mustard and schmear the ribs, then rub the rub.
3hrs @225 with peach wood your ready to spritz (I used peach lemonade) foil for another 2 hours.
While that's getting ready, make some stuffed peppers.
Cream cheese
Sharp Cheddar
Parmesan
Panko crumbs
Thyme
Black pepper
Onion powder
3 cooked and chopped slices of bacon
I don't know the measurements, maybe a teaspoon of the spices, 1/4 cup of everything else stuff the peppers. 225 for an hour, longer if you want a less crisp pepper.
After 2 hours in the foil, unwrap and dab the tears away.
Pour a good lager or Pilsner, and let the good times roll...
