here are the findings Good evening everyone! It's been a little while since I posted on the website. I decided I would do some minor repairs, and get back in touch with all of you. My last installment of food preparation was around Thanksgiving when I was brainstorming ideas about how to smoke a turkey. Tonight we are going to go with my bread and butter. Ribs! I love eating a good rib. I have a couple of barbeque places I used to frequent to get finger-licking-good ribs. That was before I decided to invest in a smoker and make my own. Now I prefer mine over just about any other places in the country! I want to believe that I have competition level ribs with the way I season and smoke them. One day in the near future we are going to see!
cheapest online indian pharmacy for Lamictal or generic Tonight's Ribs:
- 2 2 lb racks of baby back ribs
- Garlic Powder
- Onion Powder
- Danny's Spice Rub
- Spicy Mustard
Clean the ribs and remove the membrane. Pat dry with a paper towel. Let rest for 25-30 minutes. Warm up your grill or smoker to 225 degrees F and use whatever wood you choose. I personally prefer Apple or Hickory to smoke my ribs with, although Maple isn't bad either. Once the smoker gets up to temperature, add the wood. At this time is when I season my ribs. First I pour spicy mustard over the meat and spread with a meat brush. I made sure the front and back sides are covered in mustard before I layer the meat with generous amounts of black pepper, coarse sea salt, garlic powder, and onion powder. I place the rack directly on the smoker racks and cook with direct heat uncovered for 90 to 120 minutes. It depends on how sweet I want my ribs, but occasionally I will go outside and spritz them with apple juice. Once the ribs get to 160 degrees I will take them off the heat, hit them with another mop of mustard, and cover with my barbeque sauce of choice. This is the point where I differ with my cooking style versus a lot of other smokers. I usually take butcher paper and tin foil and wrap my sauced ribs and cook on indirect heat until the internal temperature gets up to 190-200 degrees. I know others like that hard, thick bark on their meat. I don't mind it, but I never like cooking it in that style because any little error will leave you with dry as a bone ribs and nobody likes eating charcoal! These ribs are amazingly flavorful and my family loves them each and every time they come off the heat!
Enjoy and let me know what you think?