Well my butcher was kind enough to cut me a rack of ribs from the belly up I had to pay for the lot but got some nice meaty ribs and some pork crackle to go I applied a mixture of baking powder and course salt to the scored belly rindand put it in the fridge till tomorrow. Because this is the best cut I've had it had to be treated well I've used this stuff sparingly that I got from ckreef but peach it is my favorite trick just love how vacuum sealing seems to get the rub into the meatand put that in the fridge as well so looking forward to tomorrow going to make a flour sealer for the smoking pot I've had no issues with foil but got stung on my last cook and I don't want to see that amount of smoke again lol
Outback Kamado Bar and Grill