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The Water Cooler
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Smoked Ribs
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<blockquote data-quote="338Shooter" data-source="post: 2372351" data-attributes="member: 3449"><p>I usually only cook baby backs. </p><p></p><p>Remove membrane</p><p>Coat in mustard</p><p>Rub with head country rub blended with my own spice choices. </p><p>Add some brown sugar on top of rub.</p><p>Smoke for 3-4 hours or so with hickory/apple/pecan 50/25/25</p><p>Wrap in foil with honey, more brown sugar, and orange juice or apple juice or both. </p><p>Cook at 225 for 1-2 hours to tender to your liking.</p><p>Unwrap and cook at 225 for 1-2 hours basting in sauce of choice until they look too good to eat.</p><p></p><p>I prefer ribs with no sauce but I really like making them sweet and sticky for others.</p></blockquote><p></p>
[QUOTE="338Shooter, post: 2372351, member: 3449"] I usually only cook baby backs. Remove membrane Coat in mustard Rub with head country rub blended with my own spice choices. Add some brown sugar on top of rub. Smoke for 3-4 hours or so with hickory/apple/pecan 50/25/25 Wrap in foil with honey, more brown sugar, and orange juice or apple juice or both. Cook at 225 for 1-2 hours to tender to your liking. Unwrap and cook at 225 for 1-2 hours basting in sauce of choice until they look too good to eat. I prefer ribs with no sauce but I really like making them sweet and sticky for others. [/QUOTE]
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