deerslayer01 Posted March 13, 2013 Share Posted March 13, 2013 anybody have a good recipe for smoked ribs shoot more and shoot more often Link to comment Share on other sites More sharing options...
deerslayer01 Posted March 13, 2013 Author Share Posted March 13, 2013 nobody... shoot more and shoot more often Link to comment Share on other sites More sharing options...
Sticky Posted March 13, 2013 Share Posted March 13, 2013 3-2-1 is a good way. Put on your rub 3 hours in the smoker on grate at 225-250, take off and foil, put back on smoker for 2 hours, then take off and out of foil and back on smoker for an hour. At this point you can use a finishing sauce if you want or just leave em dry. To alcohol, the cause of and solution to, all of life's problems. Link to comment Share on other sites More sharing options...
Cransiear Posted March 13, 2013 Share Posted March 13, 2013 I just made them this weekend and they were so fereaking awesome! I made beef and pork ribs a 4lb pork shoulder a 4lb brisket & a10lbs pork butt in the smoker with Cherry wood. Ok the ribs... Rinse in cold water, then pat dry with paper towel. Remove the skin/membrane on the back of the ribs. Make a dry rub and rub it in to every nook and cranny. I cooked everything above together at 200 degrees for seven hours. Everything except the pork butt. That took fifteen hours. I found a mephis style rub online and added my own flare to it and everythin came out far better than I could have imagined! I made three times this recipe and threw it in the ninja(blender) and filled up a diner style sugar shaker Dry Rub: 1 tablespoon Cumin 1 tablespoon Paprika (Smoked Paprika is fantastic if you can find it at a local spice shop.) 1 tablespoon Granulated garlic powder 1 tablespoon Granulated onion powder 1 tablespoon Brown sugar 1 tablespoon Chili powder 1 tablespoon Cajun seasoning 1 tablespoon dry mustard powder 2 tablespoon Kosher Salt 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon white pepper Enjoy! Quick edit: I dry rubbed all of this on Saturday around 4:30 pm and left them on my front porch (Enclosed and cool) until 7am the next day when I put them in the smoker. If you have room in the fridge that works too. I would at the very least give the meat three hours to absorb the flavors of the rub before cooking. I rubbed the pork shoulder down with yellow mustard before applying the rub to act as a sticking agent. The flavor of the yellow mustard fades while cooking and you are left with a pork shoulder encased with a spicy bark and inpregnated with the dry rub flavors. Link to comment Share on other sites More sharing options...
Bowhunter444 Posted March 14, 2013 Share Posted March 14, 2013 Dry rub ribs the night before wrap in plastic wrap and put in fridge for at least 12 hours. I've been using mccormick's apple wood rub which you can find in the spice isle. Then place ribs in a 225F smoker with dampers wide open for 1 hour. Then close dampers to 1/4" and start smoke. I occasionally will spray with apple juice while smoking to keep moist. I use apple wood or peach wood. Smoke for 4 hours. Then I remove ribs and pour agave syrup, brown sugar, honey, and some apple juice and apple cider vinegar over them and wrap tight in aluminum foil and place back in the smoker for another 2 hours. I usually don't even need sauce for them but you can serve sauce on the side. Enjoy! "Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller Link to comment Share on other sites More sharing options...
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