Doing something a bit different today. Beef back ribs. Made a wet rub with some shallot mustard, some gochujang, a little sriracha and a splash of cider vinegar. Dry rub includes Szechuan peppercorns and ghost curry powder (amazing stuff) from Savory Spice. Should have big flavor with an Asian slant to it.
I replaced the temperature sensor in the Rec Tec the other day, which was damaged when I first received the grill but had only started acting up recently. They had shipped me a free replacement some time ago. The replacement turned out to be easier than I thought it would be aside from one screw in particular being difficult to remove because the holes didn’t line up well enough. Good news is that the new sensor seems like it may have fixed the issue I was having, though I guess I won’t know for sure until I do an overnight cook.