Trying a few new things today. New rub; new cooking method and new side.
First, I’m changing the rub. I’m giving Jan’s Dry Rub a shot. I first heard about it on the pellet smoking forum I participate in. Lots of great folks sharing successes (and warnings). KyNoLa is a regular poster; his wife (I think) developed a rub that you can read about by clicking the link on the rub name above, Someone said on the blog this rub and some BBQ smoke would make a brick taste good.
Here are the ingredients; first in the class picture;
I halved the recipe and it made plenty for this cook and a couple others.
My second change is the method of cooking. I’m still using the MAK; but thought I’d try with a water pan. When I cooked on my gas grill and with the “Smokenator” on the weber kettle I used water. I figured I’d try it here. I’ve got a full upper rack on the smoker; so I put the water pan on the bottom and the ribs on the rack over them.
It’s a little risky but we’ll see. The grill is set for 250 and I’ added boiling water.
Cook the bacon and then saute the onion, red pepper, and jalapeño in a couple of tablespoons of the bacon fat. Meanwhile. melt the butter for the roux, which will become a béchamel sauce when the milk is added which will become a cheese sauce when the grated cheese is added.