Yellow mustard base, dry rub, no sauce. Hickory wood chunks with a little bit of apple wood thrown in.
Not gonna lie...im a little hard.
this post was submitted on 28 Jul 2023
232 points (95.0% liked)
FoodPorn
16384 readers
7 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 2 years ago
MODERATORS
Aw yus meats π₯©π₯©π₯©
Tell me about that rub, buddy
Itβs a house blend I got at the meat counter. I like it because they go easy on the salt.
On my way
Yo good job, that looks delicious
Thanks man. All the fat and connective tissue melted into the meat; making it moist and a little sticky.
Hey buddy, can I come over? :P
What sorta charcoal you using? Any wood chips?
I use Royal Oak chunk charcoal and wood chunks(hickory , apple) for the longer cooks.
This looks good even though I detest red meat for many different reasons
Its ok, they might be pork ribs ;)