Back ribs

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cansmoke

Smoking Fanatic
Original poster
Jul 21, 2012
679
951
Hamilton, Ontario
Smoked up 2 racks of ribs starting on MES and then transferred to Charcoal grill. THe sauce is 1/4 cup each of brown sugar, ketchup, red wine vinegar and whiskey. I added a palmfull of smoked paprika and several dashes of worstershire sauce.
 

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Sounds good, looks good. The best thing you are doing is keeping a journal so you know what works and what needs changing. This is more valuable than you think.

My Grandfather was the barbecue man in the family but my Grandmother, who was a high school graduate in 1927 or so, kept track of many family recipes like this one from the 60's. The mention of 'oleo' kind of dates it, but she had fine penmanship.
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