I've been playing around for a while with the smoker, but gonna get serious tomorrow on a batch of different meats, and trying out a rub ingredient.
The meats - a rack of spare ribs, a couple pounds of pork picnic, and a batch of chicken thighs. The pork picnic is boneless and all the meat is from the Winco collection.
I grabbed a couple of recipes from the web and consulted my Franklin Barbecue book to come up with what I hope is a passable rub. Not very sweet and really approximate, here is what I did today.
All measurements are tablespoons
1 cayenne
2 salt
2 pepper
2 ground onion
2 ground garlic
2 smoked paprika
2 oregano
2 cumin
1/2 ground mustard
Based on the amount of meat there is I'm planning to start about 8:30 am with rubbing, then light the fire. I hope to get the ribs and picnic on by 9 and the chicken by 10:30ish. That way we can eat some chicken for lunch and pork for dinner.
