Quote:
Originally Posted by GloryDayz
Simple.... (I'm lazy these days, so I use an electric Brinkman bullet!!)
1) Remove membrane (if you don't know, Google it!)
2) Rub of your flavor/heat on both sides
3) Regular mustard (no skimping) on both sides (the MOST important step!!)
4) 2 hours at 225ish degrees in the smoking Brinkman. (I like a little moisture too, so I add one inch of merlot to the water pan - water will do too!)
5) Add a little more rub
6) Place U-down on foil
7) Add some apple juice
8) 1.5 - 2 more hours on the smoker at 225
9) Remove foil
10) Put back on 225 smoker "U" up (careful, they could fall off the bone!!)
11) Add a touch more rub to the ribs
12) Add a light layer of honey (like I do like when I snapped the pic!!), or BBQ sauce ouf your choice and close the smoker.
13) 15-20 minuter later they're ready to eat!
Nothing stupid, just GD good ribs.... I've competed them for years and these are as good as any I've ever done. And they're simple...
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The two on the right are the ones I cooked using this recipe and method from GloryDayz! Dude I loved these so much, easily my favorite ribs I have ever had. Sweet and spicy all in one.
They look pretty dark because we both like some good bark but even with how done they look they just fell off the bone. I was stunned.
Quote:
Originally Posted by Flachief58
16oz tomato sauce
16oz ketchup
12oz chili sauce
1c apple cider vinegar
1c brown sugar
1c corn syrup
1/2c honey
1tbs worcestrshire
1tbs soy sauce
1/2c dry rub
1tbs hot sauce
simmer for 1/2hr
It makes a lot so, I usually make 1/2 a batch at a time unless I plan on cooking for a lot of people
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Cooked the other four ribs on the left pan with this sauce from Flachief58. My girlfriend like these the best! These to me came out a bit too done IMO but they were still damn good. Not fall off the bone, but I don't believe all good ribs have to fall of the bone to be good. I added some sauce when served and it really provided a great flavor.