I did my first lo 'n slo cook yesterday on some fine baby backs. I think this was my best cook to date as far as holding a good, consistent temp for as long as I did.
I did a 3-2-1 method on 250 for most of the time. I bumped up to 275 to finish. My result was a nice, tender and juicy rib.
My problem, however, was my rub was way too salty. I used yellow mustard to start and then added my rub. Maybe I used too much but I do think it was salty. I bought this from my local butcher / grocer as their "special blend" of seasoning - some I had left over from making party favors for a BabyQ shower. Long story.
What are some better low-salt options out there to buy? I could possibly make my own but would want to try some ready-made stuff first.
I did a 3-2-1 method on 250 for most of the time. I bumped up to 275 to finish. My result was a nice, tender and juicy rib.
My problem, however, was my rub was way too salty. I used yellow mustard to start and then added my rub. Maybe I used too much but I do think it was salty. I bought this from my local butcher / grocer as their "special blend" of seasoning - some I had left over from making party favors for a BabyQ shower. Long story.
What are some better low-salt options out there to buy? I could possibly make my own but would want to try some ready-made stuff first.