Dinosaur Ribs

[minesamojito]

I love this cut of beef, so tender and moist, with a great deep beefy taste, and a few decent sized bones to gnaw on caveman style. I usally ask for a rack of 3 or 4 short ribs with a good cap of meat and fat on.
The sign that lets you know this has been cooked in a real BBQ style is the “Smoke Ring” the lovely pink ring around the edge, and the wonderful savoury crust, known to those who love BBQ as the bark.
I used a competition BBQ rub I had been given to try, and rubbed this in deeply into the meat and fat, and then popped on my Bullet Smoker, with some cherry and maple wood smoking, and cooked at 140 deg C for 3 hours, a little hotter than usual, but it worked really well. I took the internal temperature of the meat up to 80 deg C and then mopped with some Jack Daniels BBQ marinade. and left for another half an hour for this to set.
I allowed it to rest for 15 minutes, and served in great thick slices with some pickled gherkins and beer.
Cheers
Marcus

[turkey]

Wilma I Am HOME ;-)

just amazing looking. How would you rate the competition BBQ rub? And what would be the best equivalent for us mere mortals without access to such sacred secrets.

[minesamojito]

definitely flintstones mate, fred would approve
it was really good the rub, but not dissimilar to rubs I have made up, I reckon you're best making your own

something like this?
homemade rub of cajun seasoning, smoked paprika, celery powder, onion powder, mustard powder, salt and coarse ground pepper. I don't give amounts, as it varies, but you can add sugar as well, but I tend not to.
Cheers
Marcus

[turkey]

sounds like the rub / brine I made for some pulled pork, I have a good idea what to slap on it, I think I will need to get celery powder tho as I was missing that one....

mmmm can taste it now, I think subway for lunch just wont cut it, off to fuzzys grub I think for roast dinner in a bap.