just bought a masterbuilt smoker this weekend. I had a lil chief before. only 2nd time making ribs, but here goes
used Sportsmans warehouse st Louis honey bbq rub and peach flavored balsamic vinegar on top of rub and ribs over night, did a 321 on the ribs and foiled with 1/4 cup of apple juice in each pack of foil, after two hours went to dump off the rendering and decided would be good for a base for sauce. used hickory and pecan to smoke
recipe follows:
rendering from foil to small sauce pot
1/4 cup ketchup
honey to taste to your sweetness tolerance
peach balsamic vinegar 1/2 ounce or to taste
white balsamic vinger to taste tolerance
low med heat to render down to desired flavor consistency
has a sweet note to start then acidity from vinegar , then ends with a smoky flavor from smoke from renderings and juice and rub. comments welcome ....
used Sportsmans warehouse st Louis honey bbq rub and peach flavored balsamic vinegar on top of rub and ribs over night, did a 321 on the ribs and foiled with 1/4 cup of apple juice in each pack of foil, after two hours went to dump off the rendering and decided would be good for a base for sauce. used hickory and pecan to smoke
recipe follows:
rendering from foil to small sauce pot
1/4 cup ketchup
honey to taste to your sweetness tolerance
peach balsamic vinegar 1/2 ounce or to taste
white balsamic vinger to taste tolerance
low med heat to render down to desired flavor consistency
has a sweet note to start then acidity from vinegar , then ends with a smoky flavor from smoke from renderings and juice and rub. comments welcome ....