rib recipes?
Launching!
Joined: Mar 2008
Posts: 251
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lucky, what is "low" heat? is that the 180 or lower you were talking about? so low heat at 4 hours is what you do?
I think i need to put this recipe in LS1Tech terms:
Starting out with a bare KROGER pork ribs, trimming .05 of fat off sides
-Membrane delete
-1cup shot of rub for marinade
-dyno at 200 degrees for 4-6 hours
Full Bolt ons-
-Baked beans
-potato salad
-bread
Heads/Cams-
-Beer
-Beer
-More beer!
Coupled with a "built" chessecake from the cheesecake factory!
You know you like this site and cars too much when you can turn compare food to cars....lmao I might do a test run here tomorrow! Ill definitely post when i actually smoke em!
I think i need to put this recipe in LS1Tech terms:
Starting out with a bare KROGER pork ribs, trimming .05 of fat off sides
-Membrane delete
-1cup shot of rub for marinade
-dyno at 200 degrees for 4-6 hours
Full Bolt ons-
-Baked beans
-potato salad
-bread
Heads/Cams-
-Beer
-Beer
-More beer!
Coupled with a "built" chessecake from the cheesecake factory!
You know you like this site and cars too much when you can turn compare food to cars....lmao I might do a test run here tomorrow! Ill definitely post when i actually smoke em!
is there a reason why yall ditch mesquite wood? flavor primarily i assume?
here is what i took from everybody:
-wash ribs in cold water
-lightly season with brown sugar and salt
-soak hickory wood chips for around 30 mins
-smoke for 4 hours at 180-220
-last hour put honey and brown sugar
sound right?
here is what i took from everybody:
-wash ribs in cold water
-lightly season with brown sugar and salt
-soak hickory wood chips for around 30 mins
-smoke for 4 hours at 180-220
-last hour put honey and brown sugar
sound right?
I agree but slap ya mama is good on fish maybe not on ribs. OP also you might want to soak your wood chips in water for about 30 minutes plus before you use them it will burn slower and smoke better. Not sure about the time on propane since i have a smoker but 4 plus hours wraped in foil for about 80% of the time= fall off the bone. Also 1 hour before you take them off get a brush and brush on your favorite bbq sauce for a nice glaze.
I'm callin you out, rack of ribs to rack of ribs, no dope (bbq sauce)! The reason I don't use mesquite is that it doesn't complement the flavors I use very well. If I am cooking chicken, pork or steaks and going for a more southwestern flavor then I will use mesquite.
Got to bring the bottle (of sauce). LOL we can have a Iron Chef throw down. I am going to bring out the big block smoker.
