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Found 4 results

  1. 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 350°-375° 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.
  2. 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)
  3. 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.
  4. DAMN I THINK MEMPHIS IS TOO QUICK AND GOT A LOT OF TALENT.....I DONT WATCH MUCH NCAA BUT I THINK MEMPHIS WILL BE CUTTING DOWN THE NET..