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Found 2 results

  1. This week I made two pit stops on the way home from work to a shop that sells BGE's and a nice selection of rubs. First stop I grabbed these. Second stop I picked up the Killer Hogs AP. I used 1/4 cup AP with 1 tbsp Chinese Five Spice and it made for a really nice flavored wing seasoning. While the coals were lighting I sliced some boneless chicken breast and hit them with the AP/5spice rub for a pan of stir fry. The Jah Love had been mixed with peanut oil as per instructions on package....and the wings were slathered with it and had 36 hrs to soak in the fridge. The Wicked Que rub went on at the same time. Yesterday afternoon I bought another pack of wings and hit 'em with the AP/5spice rub just before going on the grill. The Jah Love was good, but just what I was hoping for. I prefer making jerk seasoning fresh and letting the bird soak in it. That being said, it was a good flavored rub and shouldn't be expected to trump freshly made jerk seasoning. The Wicked Que Orange Habanero was interesting for certain. Flavor was good. Good on the wings and had a bit of different zing to it that was good. I didn't sauce either of those two. The AP/5spice wings were sauced with some General Tso's sauce and were delicious. I grabbed one off the grill and tried it prior to the saucing and really liked it. I can easily see them being good with a wide range of sauces. Make sense as the AP is mainly salt, garlic powder and black pepper.....what isn't good with that ? :thumb: Great flavors on something that was very easy to cook. Wings are a basic staple around my house. My family loves 'em.
  2. Just snuck away from the BBQ to post this. Rubbed them last night with Oakridge Dominator. This is my 4th time using the rub. It has an incredible color and scent. I would describe it as a slightly sweet rub. Fuel was Royal Oak, smoke wood was Pecan. Here they are on the Big Joe @ 225: My preferred temp is 275 but today the Big Joe wanted to start off at 225 so I let him. I originally planned on doing a 2-1-1 ish cook but since my Big Joe was settled in at 225 I decided to go 3 hours before foiling. So my cook ended up being 3-1-.5. Ribs were still pretty firm when placed them in foil with a little apple juice so I figured 1 hour in foil would be OK. Needless to say I got a little sidetracked with family and my Big Joe spiked in temp @ 300 while they ribs were foiled. When I finally pulled them from the foil to sauce them they were literally falling off the bone. I don't like them that tender but they were a hit with the guests so I guess that is all that matters. They were so tender that my tongs ruined the bark. Although I have to admit they tasted pretty good. Here they are sauced, baby backs in front, you can see one of the bones that fell out:
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