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ribbs????
#4082172
02/25/13 08:13 PM
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Joined: Apr 2011
Posts: 3,234
webstertroy
OP
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OP
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Joined: Apr 2011
Posts: 3,234 |
We have a potluck at work tomorrow Looking to smoke a bunch of ribs.. What do yall to to yours?
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Re: ribbs????
[Re: webstertroy]
#4082247
02/25/13 08:38 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
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THF Celebrity
Joined: Oct 2004
Posts: 39,549 |
Pork ribs get s dry rub.
I start with a cup of brown sugar then add to it in tablespoon amounts:
-salt -black pepper -garlic powder
If you like heat a 1/2 tablespoon of red pepper.
It's hell eatin em live
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Re: ribbs????
[Re: redchevy]
#4082288
02/25/13 08:56 PM
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Joined: Sep 2009
Posts: 4,578
Gumbeaux
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Joined: Sep 2009
Posts: 4,578 |
I always do baby backs.
Take off the membrane, rub on yellow mustard, and season them up how you like them. Recipe above looks pretty good.
Smoke them indirect of course at 225. Every hour baste them with something. Some people like BBQ sause, I like a mixture of apple juice, apple cidar vinegar, and beer.
After 3 hours, put them in foil with more of your sop/sauce and wrap them tight. Cook for 2 more hours.
I would usually do 2 unwrapped, 2 wrapped, and one more unwrapped, but 3 and 2 will work better for you if you're not serving them immediately.
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Re: ribbs????
[Re: Gumbeaux]
#4082309
02/25/13 09:05 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
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Joined: Oct 2004
Posts: 39,549 |
Gumbeaux, what kind of mustard you like using? I have been wanting to try it and just never have any.
You use just regular frenches or something like gray poop on?
It's hell eatin em live
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Re: ribbs????
[Re: redchevy]
#4082323
02/25/13 09:09 PM
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Joined: Sep 2009
Posts: 4,578
Gumbeaux
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Just Frenches or the generic version. It doesn't add any taste. It gives the seasoning something to stick to and helps create a little bark on the edges of the meat.
I think it also helps keep a little moisture on the meat. 5 hours is a long time to cook something as thin as baby backs.
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Re: ribbs????
[Re: Gumbeaux]
#4083195
02/26/13 02:23 AM
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Joined: Jan 2011
Posts: 19,498
Erathkid
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Joined: Jan 2011
Posts: 19,498 |
What we do is rub them down, smoke for an hour or so on an offset smoker,(New Braunfels) then put some brown sugar on them and transfer them to foil containers, wrap with foil, put them in the oven on 250 for about 2 hrs. or until the fat is rendered and the meat pulls away from the bone. In a bowl add Honey, Chipotle peppers in adobo sauce and mix well. Brush this on the finished ribs. This is a spicy version. the smokiness from the Chipotles with Honey is AWESOME!
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