Quote:
Originally Posted by GloryDayz
Simple.... (I'm lazy these days, so I use an electric Brinkman bullet!!)
1) Remove membrane (if you don't know, Google it!)
2) Rub of your flavor/heat on both sides
3) Regular mustard (no skimping) on both sides (the MOST important step!!)
4) 2 hours at 225ish degrees in the smoking Brinkman. (I like a little moisture too, so I add one inch of merlot to the water pan - water will do too!)
5) Add a little more rub
6) Place U-down on foil
7) Add some apple juice
8) 1.5 - 2 more hours on the smoker at 225
9) Remove foil
10) Put back on 225 smoker "U" up (careful, they could fall off the bone!!)
11) Add a touch more rub to the ribs
12) Add a light layer of honey (like I do like when I snapped the pic!!), or BBQ sauce ouf your choice and close the smoker.
13) 15-20 minuter later they're ready to eat!
Nothing stupid, just GD good ribs.... I've competed them for years and these are as good as any I've ever done. And they're simple...
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Just polished off 2 racks with the wife and inlaws. Everyone agreed they were probably the best ribs we've had at least in a long, long time. Thanks!
Quote:
Originally Posted by Flachief58
16oz tomato sauce
16oz ketchup
12oz chili sauce
1c apple cider vinegar
1c brown sugar
1c corn syrup
1/2c honey
1tbs worcestrshire
1tbs soy sauce
1/2c dry rub
1tbs hot sauce
simmer for 1/2hr
It makes a lot so, I usually make 1/2 a batch at a time unless I plan on cooking for a lot of people
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I made this sauce, and while it was a
little sweeter than I normally prefer, it was still outstanding. I did triple the hot sauce.