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The Water Cooler
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Smoked Ribs
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<blockquote data-quote="Mitch Rapp" data-source="post: 2371659" data-attributes="member: 332"><p>I have 3 racks o ribs in the smoker as we speak, having a second Christmas later today with some family. Was wondering how y'all do your ribs. I don't trim mine (spare ribs) at all, other than to remove the membrane and any extra fat. I have seen people trim them into a neat little rack, and have wondered what the big benefit is. I smoke mine for 2-3 hours with just a dry rub on them, and then put a mustard/BBQ sauce mix on them, and let them go another hour or two. Long enough to almost caramelize the sauce, or at least make it like a paste on the ribs. They don't need sauce when done, but I like sauce so I use a bit anyway. </p><p></p><p></p><p>Sent from my T.A.R.D.I.S. using a Sonic Screwdriver.</p></blockquote><p></p>
[QUOTE="Mitch Rapp, post: 2371659, member: 332"] I have 3 racks o ribs in the smoker as we speak, having a second Christmas later today with some family. Was wondering how y'all do your ribs. I don't trim mine (spare ribs) at all, other than to remove the membrane and any extra fat. I have seen people trim them into a neat little rack, and have wondered what the big benefit is. I smoke mine for 2-3 hours with just a dry rub on them, and then put a mustard/BBQ sauce mix on them, and let them go another hour or two. Long enough to almost caramelize the sauce, or at least make it like a paste on the ribs. They don't need sauce when done, but I like sauce so I use a bit anyway. Sent from my T.A.R.D.I.S. using a Sonic Screwdriver. [/QUOTE]
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