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The Water Cooler
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So what are you cooking for the Super Bowl?
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<blockquote data-quote="tRidiot" data-source="post: 2845294" data-attributes="member: 9374"><p>I did a couple of racks of ribs. First rack was a simple dry rub as usual. Second I coated with a wet rub of sriracha, garlic and cayenne. After about 3 hours on the smoker, I pulled 'em and wrapped 'em. The dry rub got nothing but some onion on top. The wet one I put on a thick coat of sriracha, cayenne and agave nectar. I was going for a sweet and spicy Thai flavor. I've done this a couple of times trying to get it right and usually end up with too much sweet, so I keep altering the rub/technique slightly 'till I get it right.</p><p></p><p>I left 'em wrapped for just about 30-35 minutes. The regular dry rub ribs came out delectable. The spicy ones came out spicy with the slightest hint of sweet - didn't really capture my Asian theme, I'm gonna have to try it again with a little more agave, maybe a touch less cayenne. They were very good, though, just not quite what I've been trying to capture.</p><p></p><p>I think the wrapping for 30-40 minutes is going to be my max. Last time I tried it for something over an hour and they were literally just falling apart - which made them tough to handle, tough to eat. This was almost perfect in terms of texture. <img src="/images/smilies/biggrin.png" class="smilie" loading="lazy" alt=":D" title="Big Grin :D" data-shortname=":D" /></p><p></p><p></p><p>I only watched about the first quarter of the game, though. lol</p></blockquote><p></p>
[QUOTE="tRidiot, post: 2845294, member: 9374"] I did a couple of racks of ribs. First rack was a simple dry rub as usual. Second I coated with a wet rub of sriracha, garlic and cayenne. After about 3 hours on the smoker, I pulled 'em and wrapped 'em. The dry rub got nothing but some onion on top. The wet one I put on a thick coat of sriracha, cayenne and agave nectar. I was going for a sweet and spicy Thai flavor. I've done this a couple of times trying to get it right and usually end up with too much sweet, so I keep altering the rub/technique slightly 'till I get it right. I left 'em wrapped for just about 30-35 minutes. The regular dry rub ribs came out delectable. The spicy ones came out spicy with the slightest hint of sweet - didn't really capture my Asian theme, I'm gonna have to try it again with a little more agave, maybe a touch less cayenne. They were very good, though, just not quite what I've been trying to capture. I think the wrapping for 30-40 minutes is going to be my max. Last time I tried it for something over an hour and they were literally just falling apart - which made them tough to handle, tough to eat. This was almost perfect in terms of texture. :D I only watched about the first quarter of the game, though. lol [/QUOTE]
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