(These took 3rd in the 2008 Chinook Annual Rib Cook-off – could have taken 1st, if my team would have voted for itself!)
Stuff needed –
· Plain, Yellow Mustard
· Durkee’s St. Louis Style Rub (get more than you think you will need)
· Low-sodium soy sauce (Kikkoman is good)
· Dr. Pepper
· Olive oil
· Apple Cider Vinegar
· Dark Brown Sugar
Before cooking:
· Brush with mustard
· Apply rub generously
· Cover and let rub work in over night in refrigerator
· Next morning, get smoker up to 225-250 degrees – sprinkle on a little more rub.
During cooking (225-250 degrees MAX) :
· Brush or spray with mop (1/3 cup olive oil, 1 cup Dr. Pepper and 2/3 cup low-sodium soy sauce – zip with hand blender before using) every 45 minutes or so.
· Turn and rotate ribs around on grates as necessary if horizontal smoker (not necessary w/vertical water smoker).
· Keep a thin, almost-blue smoke. Recommended woods: apple, cherry, maple (or a 1:1:1 combination of these three) – or hickory.
· Cooking time can be anywhere from three to five hours depending on conditions.
· When INTERNAL temperature of ribs is just below 172 degrees and meat pulls away from bones a ways, they are ready for final stage.
Final Stage:
· Toward the end of cooking time for ribs, mix together in a small saucepan the ingredients for finishing glaze (1/3 cup mustard, 1/3 cup apple cider vinegar and 1/3 cup dark brown sugar) over low heat until completely dissolved and thoroughly blended. Cover and set aside.
· Moments before ribs are ready to be pulled off, brush with glaze (both sides)
· As soon as ribs are pulled off, brush with glaze again (oth sides).
BBQ sauce?
· Ribs cooked this way shouldn’t need any, but it is always good to serve some on the side, for those who don’t know that! ;)
Read notes below, which might come in handy – any questions, just ask!
http://www.baitshopboyz.com/forum/forum_posts.asp?TID=14821&PN=2
Stuff needed –
· Plain, Yellow Mustard
· Durkee’s St. Louis Style Rub (get more than you think you will need)
· Low-sodium soy sauce (Kikkoman is good)
· Dr. Pepper
· Olive oil
· Apple Cider Vinegar
· Dark Brown Sugar
Before cooking:
· Brush with mustard
· Apply rub generously
· Cover and let rub work in over night in refrigerator
· Next morning, get smoker up to 225-250 degrees – sprinkle on a little more rub.
During cooking (225-250 degrees MAX) :
· Brush or spray with mop (1/3 cup olive oil, 1 cup Dr. Pepper and 2/3 cup low-sodium soy sauce – zip with hand blender before using) every 45 minutes or so.
· Turn and rotate ribs around on grates as necessary if horizontal smoker (not necessary w/vertical water smoker).
· Keep a thin, almost-blue smoke. Recommended woods: apple, cherry, maple (or a 1:1:1 combination of these three) – or hickory.
· Cooking time can be anywhere from three to five hours depending on conditions.
· When INTERNAL temperature of ribs is just below 172 degrees and meat pulls away from bones a ways, they are ready for final stage.
Final Stage:
· Toward the end of cooking time for ribs, mix together in a small saucepan the ingredients for finishing glaze (1/3 cup mustard, 1/3 cup apple cider vinegar and 1/3 cup dark brown sugar) over low heat until completely dissolved and thoroughly blended. Cover and set aside.
· Moments before ribs are ready to be pulled off, brush with glaze (both sides)
· As soon as ribs are pulled off, brush with glaze again (oth sides).
BBQ sauce?
· Ribs cooked this way shouldn’t need any, but it is always good to serve some on the side, for those who don’t know that! ;)
Read notes below, which might come in handy – any questions, just ask!
http://www.baitshopboyz.com/forum/forum_posts.asp?TID=14821&PN=2
