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Gallatin, Tennessee
Join Date: Sep 2008
Location: Gallatin,TN
Posts: 654
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I will have to try that. Thanks for the tip.
Dave |
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Throw it on the ground!
Join Date: Aug 2006
Location: Atlanta, GA
Posts: 2,566
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The family reports that these were THE BEST ribs I've made. I gotta admit, I think they are right. I used a very simple rub (paprika, brown sugar, pepper and onion powder). The bacon kept them very moist. 3 hours on the smoker at 250-300 degrees followed by 1 1/2 hours in the oven at 250 then back on the grill direct heat with some sauce to get some color on them.
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Mark 1987 911 Coupe Granite Green Metallic My Cousin's Wife's Sister's Husband is a Lawyer. |
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Quote:
To this mixture add a tsp or two of Celery Powder... Also you can use this spice mixture as a Mop Sauce in Apple Juice , Cidar Vinegar and a touch of Oil as a binder. Add the spices and bring to a boil.
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ok. here is mine. my criteria. it has to be EASY and foolproof. no tending to a fire. i like sticky ribs. i like smokey ribs. i want to (for the most part) just let them cook. i dont have a smoker, or a big green egg.
so here goes. this works for 3 racks of baby backs. rub: 8 tablespoons of dark brown sugar 2.25 tblsp of kosher salt 1 tablespoon of chili powder. i use Hatch NM chili powder here is the random part. total amounts to about 2 tablespoons. garlic powder onion powder cumin powder coriander black pepper white pepper old bay (yes i said it) and a small shake or two of CINNAMIN.. this time i added a small shake of 5-spice powder. this volume of rub matches 3 rib racks, so use it all. both sides. i have a restaurant steamer pan..if not, i would wrap them all separately with foil and put them on a flat sheet tray. refridge it over night. in the meantime, soak some smoking wood, i like apple from a friend's orchard. more than you think you will need..(more on this later) pics; the rest of this recipe is continued tomorrow at 8 am. good night, see you in the morning friends. ![]() ![]() ![]()
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7:30 am. get the gas grill going. target temp is 250-270
smash half a bulb of garlic. mix it with a bottle of beer, and about a 1/4 cup of red wine vinegar. 8:00 am, dump in the liquid team, and set the pan over the cool side of the grill. once temps stabilize..relax..you got 3.5 hours. ![]() ![]() ![]() ![]()
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Join Date: Apr 2002
Posts: 30,520
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I'm not worthy to post on this thread, and didn't read through it, but at least I'm doing something right: From the very first pic...Bone Suckin' Sauce (hot)...man I luv dat stuff!!!
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Used Up User
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Since we’re aiming for rib perfection in this thread, I should bring up the subject of paprika.
![]() These are all sweet. Ian
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'87 Carrera Cab ----- “Only two things are infinite, the universe and human stupidity, and I'm not sure about the former.” A. Einstein ----- |
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