Double rubbed and the glazed. This is right before putting them under the broker to tack up the homemade BBQ sauce
To start, score the membrane. I actually prefer this to removal, as the membrane crisps up so nicely!
Next full coverage of SPG, 1-1-1.
After, another full coverage of paprika, a bit of chili powder, a pinch of MSG, a bit of cumin.
On the grill at 250 for 6 hours, no wrap. I spritzed today at 3 hours and 5. Normally I don't, but it was 110 in the sun today, and everything needed more water.
Once they were done, slather with bbq sauce, and under the broiler for 5 minutes
Sauce recipe:
A small onion diced and fried in 2 tablespoons of butter. After about 5 minutes of browning, stir in 3 minced garlic cloves. Cook for another minute.
Then add:
* 2 cups ketchup
* one third cups of apple cider vinegar, brown sugar, and molasses
* add in some chili powder and black pepper to taste.
If you want, you can blend to fully incorporate the onions and garlic, but i personally love the pop of flavor when you get a whole piece.