It had to be done.
Assemble the best ingredients known to mankind, cook it on a vintage cast iron hibachi using lump charcoal.
Finish with Cape Ann Sea Salt Co. Rosemary and Black Pepper Flake Sea Salt.
Lobster from Captain Joe & Sons Lobster.
Check out the video-
Malcom Reed has what I consider to be one of the best YouTube channels for all your BBQ needs- HowToBBQRight
Malcom explains everything concisely without pretense and the videos are edited so you can follow along without having to sit through the entire process. He hits the main points and sends you on your way. He also happens to sell great BBQ Rubs under the Killer Hogs Brand which you can find here on Amazon
The BBQ Rub is excellent. I highly recommend it and may go in for the five lb bag if anyone wants to split it up with me.
This cook was pretty straightforward. 250 degrees. Ribs cooked offset the coals. Charcoal arranged with the snake method. Apple chips for smoke. Foil under the ribs to collect the drippings. After 3.5, hours wrap in foil with a couple of squirts of BBQ sauce. Back on the grill for another 2 hours. When checking to see if they’re done I use a pair of tongs and lift the ribs from about the halfway point of the ribs. If they bend easily I know they are done. Another way to tell if they’re done is if the bark separates when you bend them.
Eric Lorden Started the ginormous brisket early in the morning using the John Henry’s East Texas Brisket Rub you sent and the results had everyone clamoring for more!
After my success with the chicken drumsticks yesterday and talking to one of my lobstermen, Mark Ring suggested chicken thighs on the BBQ. I asked my good buddy Eric Lorden to look for a new rub at the Restaurant Depot and he came back with Lowrey’s Chipotle Cinnamon Rub $20 for a huge 27 oz. container on Amazon.
Here are the ingredients from the package-
Ingredients Salt, sugar, brown sugar, spices (including chipotle chili pepper and cinnamon), paprika, onion, garlic, and vinegar.
I was looking for a rub that would be a little different than the straight spicy hot Paul Prudhomme’s Blackened Magic Rub that I’ve been using on just about everything. With the second two ingredients being sugar and brown sugar this figures to be the sweet one to provide a little change-up.
One whiff once you take off the cap gives a big hint of the sweet/savory goodness that was bottled up.
An hour in with grill temps between 325-350 degrees.
The rub is great if you’re looking for a little more sweet and a little less kick-you-in-the-nuts hot.
Finito!
It was a 4.5 lb package and only cost $6 for about ten chicken thighs. Outstanding value and delish!
Northeast BBQ 