My smoker has ruined restaurants for me (and I couldn’t care less).
My smoker has ruined restaurants for me (and I couldn’t care less).
by liquidbread
3 Comments
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liquidbread
Rub directly onto the ribs the night before, left uncovered in the fridge overnight. Let them come up to room temp for about an hour before smoking. Simple 3-2-1 but I leave the ribs meat up when wrapped, I did it this way the first time not knowing any better and to me it makes a meatier rib that still bites cleanly off the bone. I use Dr. Pepper made with real sugar in both the wrapping stage and with diluted ACV and water when spritzing for the first three hours. BBQ sauce is a combo of things I found around the kitchen. I do add some of the retained liquid after the wrapping period to the BBQ sauce. I will also let this cool, remove the fat and then keep this gelatinous goodness for adding to anything else I can think of.
Crazy how a little bit of attention and a lot of time can make something this delicious.
JMan82784
Same here…. I hate paying ridiculously high prices for mostly mediocre BBQ (I live in California). The stuff I make usually comes out much better. Those are some sweet looking baby backs btw.
3 Comments
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Rub directly onto the ribs the night before, left uncovered in the fridge overnight. Let them come up to room temp for about an hour before smoking. Simple 3-2-1 but I leave the ribs meat up when wrapped, I did it this way the first time not knowing any better and to me it makes a meatier rib that still bites cleanly off the bone. I use Dr. Pepper made with real sugar in both the wrapping stage and with diluted ACV and water when spritzing for the first three hours. BBQ sauce is a combo of things I found around the kitchen. I do add some of the retained liquid after the wrapping period to the BBQ sauce. I will also let this cool, remove the fat and then keep this gelatinous goodness for adding to anything else I can think of.
Crazy how a little bit of attention and a lot of time can make something this delicious.
Same here…. I hate paying ridiculously high prices for mostly mediocre BBQ (I live in California). The stuff I make usually comes out much better. Those are some sweet looking baby backs btw.