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The Water Cooler
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Gimme yo ribs...
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<blockquote data-quote="MrShooter" data-source="post: 3114251" data-attributes="member: 14771"><p>[ATTACH=full]118376[/ATTACH]</p><p></p><p></p><p></p><p>Here’s my own recipe. I have 3 baby back racks in the smoker now. I typically don’t do a 3-2-1 because I can get more flavor and good bite out of the meat without it but I’m changing a few details in my smoking position, etc with this bbq today just for knowledge purposes.. most competition ribs are spare ribs by the way and are not “fall off the bone” over cooked.</p><p></p><p>Marinade overnight:</p><p></p><p>Orange juice (pressed)</p><p>Soy</p><p>Southern Comfort whiskey</p><p>Kosher salt</p><p>Onion powder</p><p>Apple juice</p><p></p><p>Heat smoker to 250F</p><p></p><p>Apply mustard binder</p><p>Melted butter</p><p>Dillo Dust dry rub</p><p>Kosher salt</p><p>Crushed black pepper</p><p></p><p>Smoke for 3-2-1 method this time:</p><p>*smoke 3 hours unglazed</p><p>*wrap with foil or peach butcher paper, butter and apple juice for 2 hours</p><p>*smoke for 1 hour, apply glaze every 15 min</p><p></p><p>Make glaze:</p><p></p><p>Sweet baby rays sauce</p><p>Juice from 2 oranges</p><p>Brown sugar</p><p>Molasses</p><p>Apple juice</p><p>Apple cider vinegar</p><p>Cayenne pepper</p><p></p><p></p><p>The wood is a mix of cherry & hickory chips.</p></blockquote><p></p>
[QUOTE="MrShooter, post: 3114251, member: 14771"] [ATTACH=full]118376[/ATTACH] Here’s my own recipe. I have 3 baby back racks in the smoker now. I typically don’t do a 3-2-1 because I can get more flavor and good bite out of the meat without it but I’m changing a few details in my smoking position, etc with this bbq today just for knowledge purposes.. most competition ribs are spare ribs by the way and are not “fall off the bone” over cooked. Marinade overnight: Orange juice (pressed) Soy Southern Comfort whiskey Kosher salt Onion powder Apple juice Heat smoker to 250F Apply mustard binder Melted butter Dillo Dust dry rub Kosher salt Crushed black pepper Smoke for 3-2-1 method this time: *smoke 3 hours unglazed *wrap with foil or peach butcher paper, butter and apple juice for 2 hours *smoke for 1 hour, apply glaze every 15 min Make glaze: Sweet baby rays sauce Juice from 2 oranges Brown sugar Molasses Apple juice Apple cider vinegar Cayenne pepper The wood is a mix of cherry & hickory chips. [/QUOTE]
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