Saturday Night's Ribs

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Toby Keil

Executive Chef
Joined
Jan 15, 2008
Messages
2,669
Location
Thousand Oaks, CA
A cousin was in town from San Diego and my wife asked her if she wanted pulled pork or ribs and the ribs won. I guess I could have cooked a butt as well...next time. Anyway, I prepped two racks of spare’s and this time I did something different. At the 4 hour mark I took them off and added brown sugar then I lightly sprayed them with apple juice and foiled. They cooked for an additional hour or so then I took them off. The end result was good and the meat was falling off the bone but I personally like mine where there’s a little tug. Everyone loved em so I guess I did OK.

Two racks
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All rubbed down
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WSM and holding steady at 225
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Just out of the smoker
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Added the brown sugar and wrapped in foil
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Ribs are ready
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Man, that stuff looks great. How did you like the brown sugar/apple juice? Did it do anything for the ribs?
 
Love2<º((((>< said:
Man, that stuff looks great. How did you like the brown sugar/apple juice? Did it do anything for the ribs?

The brown sugar and apple juice did make for a sweeter and moist rib. My wife told me again this morning how much she loved them so I guess I'll be doing it again. Give it a try.
 
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