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The Water Cooler
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Smoked Ribs
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<blockquote data-quote="Danny Tanner" data-source="post: 2372098" data-attributes="member: 10619"><p>I buy racks of spare ribs and trim them St Louis style. Any small, flabby end pieces get tossed, but the other chunk of the rack gets smoked right along side the ribs.</p><p></p><p>I rub mine with yellow mustard and then apply a liberal amount of homemade rub.</p><p>I smoke over peach and hickory (80/20%, respectively) at 225°.</p><p>I've tried the 3-2-1 and the 2-2-1 methods and I prefer straight smoke through. Doing it this way, the brown sugar didn't bark up enough. Had I smoked them longer to get a proper bark, they would have dried out too much.</p><p>With about 20-30 minutes left, I apply a thin layer of Sweet Baby Ray's Honey BBQ sauce to carmelize to perfection over a nice bark.</p><p></p><p>I smoke mine in a UDS with no water tray or heat diffuser.</p></blockquote><p></p>
[QUOTE="Danny Tanner, post: 2372098, member: 10619"] I buy racks of spare ribs and trim them St Louis style. Any small, flabby end pieces get tossed, but the other chunk of the rack gets smoked right along side the ribs. I rub mine with yellow mustard and then apply a liberal amount of homemade rub. I smoke over peach and hickory (80/20%, respectively) at 225°. I've tried the 3-2-1 and the 2-2-1 methods and I prefer straight smoke through. Doing it this way, the brown sugar didn't bark up enough. Had I smoked them longer to get a proper bark, they would have dried out too much. With about 20-30 minutes left, I apply a thin layer of Sweet Baby Ray's Honey BBQ sauce to carmelize to perfection over a nice bark. I smoke mine in a UDS with no water tray or heat diffuser. [/QUOTE]
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Smoked Ribs
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