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The Water Cooler
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Beef Ribs
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<blockquote data-quote="Okie4570" data-source="post: 2728847" data-attributes="member: 15643"><p>Not beef, but could still apply on beef ribs. I rarely do pork ribs, but these turned out by far the best I've done.</p><p></p><p>Rubbed this on last night: <a href="http://www.thesmokerking.com/page6c.html" target="_blank">http://www.thesmokerking.com/page6c.html</a></p><p>1 cup brown sugar </p><p>1/2 cup paprika </p><p>2 1/2 tablespoons ground black pepper </p><p>2 1/2 tablespoons salt </p><p>1 tablespoon mustard powder</p><p>1 1/2 tablespoons chili powder </p><p>1 1/2 tablespoons garlic powder </p><p>1 1/2 tablespoons onion powder </p><p>1 teaspoons cayenne</p><p></p><p>Smoked today with pecan, at 250* for 7.5 hours. Every hour I mopped the top with a mix of apple juice, olive oil and balsamic vinegar. Half a roll of paper towels later and and 8 thumbs up we were stuffed. Lot's of left overs.</p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i1085.photobucket.com_albums_j434_btenn1_20150328_194300_zpsgtxckpb8.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Okie4570, post: 2728847, member: 15643"] Not beef, but could still apply on beef ribs. I rarely do pork ribs, but these turned out by far the best I've done. Rubbed this on last night: [url]http://www.thesmokerking.com/page6c.html[/url] 1 cup brown sugar 1/2 cup paprika 2 1/2 tablespoons ground black pepper 2 1/2 tablespoons salt 1 tablespoon mustard powder 1 1/2 tablespoons chili powder 1 1/2 tablespoons garlic powder 1 1/2 tablespoons onion powder 1 teaspoons cayenne Smoked today with pecan, at 250* for 7.5 hours. Every hour I mopped the top with a mix of apple juice, olive oil and balsamic vinegar. Half a roll of paper towels later and and 8 thumbs up we were stuffed. Lot's of left overs. [IMG]https://www.okshooters.com/data/MetaMirrorCache/i1085.photobucket.com_albums_j434_btenn1_20150328_194300_zpsgtxckpb8.jpg[/IMG] [/QUOTE]
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