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Looks like great minds think alike. I'm doing two beer can chickens today myself. I rubbed one with a Dizzy Pig rub called Shakin' the Tree and the other with Rendezvous (dry rub from Memphis). I'm using a Busch Light for one and a Select 55 for the other. Both have 5-6 cloves of garlic in them. I'll put them on the BGE for approximately 2 hours at 350Â°-375Â° and I'll spritz them every 15 minutes with a beer, evoo, apple cider vinegar, and lemon juice mix. I'm using hickory wood chunks for the smoke. Here's the before picture. I'll post during and after pictures as they progress.
Memphis Rub: This is good for your pork ribs and shoulders: 1/4 cup paprika 1 Tablespoon firmly packed DARK brown sugar 1Tablespoon sugar 2Teaspoon salt 2 teaspoons of Accent (MSG) 1 teaspoon celery salt 1 teasppon black pepper 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder 1-3 teaspoons cayenne Pepper (Depends on your taste)
I did 3 full slabs yesterday. I coated them all with yellow mustard. Coated 1 slab with Corky's Memphis Rub, 1 slab with The Neeley's Memphis Rub, and 1 slab with Everglades Heat. Smoked them with Hickory chunks soaked in Magic Hat #9 Ale. Misted them every hour with an Apple Juice/Apple Cider Vinegar mix. After 4 hours and 45 minutes on the rack I pulled them off and basted them in a Georgia Mustard sauce, layed them out flat on the grill for 20 minutes, basted them again, and let them finish up for another 15-20 minutes. They were just short of fall off the bone. I had one slab fall apart as I was transferring it to the pan to take in.