Sure. The rub was an 8-3-1-1 rub (8 parts brown sugar, 3 parts chili powder, 1 and 1 spice) with Sichuan peppercorn, Sichuan chilis, and a bit of cumin for the spice portion. I cooked them on my Big Green Egg with hickory at around 250F for 2 hours, wrapped in foil for 2 hours, then unwrapped and brushed with sauce and cooked til the rack bent easily and it felt done. Sauce was brown sugar, ketchup, worcestershire, vinegar, onion, and some of the rub. So Sichuan inspired/fusion.
Sure. The rub was an 8-3-1-1 rub (8 parts brown sugar, 3 parts chili powder, 1 and 1 spice) with Sichuan peppercorn, Sichuan chilis, and a bit of cumin for the spice portion. I cooked them on my Big Green Egg with hickory at around 250F for 2 hours, wrapped in foil for 2 hours, then unwrapped and brushed with sauce and cooked til the rack bent easily and it felt done. Sauce was brown sugar, ketchup, worcestershire, vinegar, onion, and some of the rub. So Sichuan inspired/fusion.