• Hi guys,
    I had guests this weekend and we decided to smoke some ribs on the Treager. They were a huge hit thanks to Excalibur’s seasonings, Signature Pork Rub and Smoke House Chicken! They where just amazingly delicious.

    I first generously dusted them with the rub mixture ratio of 1-tablespoon Signature Pork Rub with 1-teaspoon of Smoke House Chicken. Then let them set at room temperature for 1-hour before putting them on the Treager to smoke for 1-hour. After smoking for an hour I wrapped them in tin foil with apple juice and water solution (approximately 2-tablespoons) and increased the cooking temperature to 300°F for two hours. They where very juicy, tender (bones pulled out of meat cleanly) and oh so delicious.

    I got some photos early but they where consumed so fast I didn’t get a photo.

    IMG_2103.JPG IMG_2101.JPG IMG_2100.JPG IMG_2097.JPG

  • Team Blue

    Sounds delicious! I often have the same problem taking photos of the finished product as I race to stuff it in my face.

  • Joe Hell its a really good problem to have!

  • Team Blue Admin Walton's Employee Power User

    unclebill Those look great, mixing seasonings is awesome and gives you endless amounts of options. Glad they came out to well!

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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