“Great seasoning collection!
Used the full Cantina Collection on rack of ribs using the 3-2-1 method.
Rubbed with the sea salt and midnight red seasoning. Smoked for 3 hours at 260 degrees. Wrapped then added the chipotle olive oil and jalapeno balsamic for 2 hours. Uncovered for the last hour and these ribs were a hit!
Will be trying this collection out on many other recipes and in different ways.”
