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Old 05-10-2005, 03:14 PM   #1
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Cooking Ribs

Ribs seem to be a hot topic right now. I haven't looked through the archives to see if this subject has been beaten to death so, I'll pose the big question:

How did you cook the best rack of ribs you have ever cooked? =P~

Inquiring minds and all...


Good Q!

Jack
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Old 05-10-2005, 03:36 PM   #2
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Heres' doin' it my way!

Prepare the ribs by basting with a little worcestershire, honey mustard and red wine. Then rub down good with TexasRub. Spritz ocassionally with apple cider. Smoke 5-6 hours.
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Old 05-10-2005, 03:46 PM   #3
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Baby backs, modified 3-2-1 method on my WSM. Gave myself a ten on two different occasions. Used apple/ hickory once and apple/cherry once.
Both times used a hommade, very simple rub.
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Old 05-10-2005, 05:53 PM   #4
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Boil, change the water, coat in mayo & liquid smoke, and return to a rapid boil in fresh water. Finish with blow torch til black. Don't forget the french fries. McDonalds is best. You should be able to find those anywhere.
MmmmmmMMMM !
:-& :taunt:




Sorry. Some one had to. .... okay ... no they didn't.
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Old 05-10-2005, 06:26 PM   #5
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I use spares, remove the membrane, trim and rub the night before. Cook on the WSM using hickory and the 4-1-1 method. Dome temp 240-250 for 4 hours, foil and sprinkle with light brown sugar place back on the cooker for 45 minute to an hour, unfoil and cook until they firm up a bit, about another hour. No sauce during the cook, serve it on the side.
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Old 05-10-2005, 07:36 PM   #6
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Salt, Pepper, Garlic powder. 6-7 hours @ 200-220 degrees. Glaze with 50-50 red sauce and Texas Pepper Jelly pineapple habanero.
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Old 05-10-2005, 07:36 PM   #7
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Quote:
Originally Posted by Burnt Food Dude
"white people can't cook ribs this good!" I new my ribs were good when I heard that comment.
8-[
Good job BFD. =D>
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Old 05-10-2005, 07:39 PM   #8
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Ditto! I hear the same thing alot.
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Old 05-11-2005, 04:39 PM   #9
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Alright, Alright...

Vigorously rub loin backs ... (sans membrane) off as soon after you've lit the chimney. Target temp for me is high....265. 3.5 hours. Cut temp to 250 , foil and return to pit for 45 mins max. Cut the temp down to 225 and sauce with a high sugar sauce and return to pit for 1 hour.
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Old 05-11-2005, 05:12 PM   #10
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I always do loin back but the other day i attempted to smoke my first rack of spare ribs
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