Tailgate Baby Backs in the Red Box

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Dive Bar Casanova

Meat Mopper
Original poster
SMF Premier Member
Sep 3, 2021
246
234
I’ve marinated, grilled n baked and other methods but found just a rub and smoke is the way to roll with ribs.

Though my Capt Morgan rib marinade is popular, just a straight forward rub n smoking is the favorite.

The Red Box Reverse flow Smoker can be fussy and moody. A warm day with no breeze it reacts much different than a cool day with a breeze. Ya gotta keep your eye on it. Ain’t no plug and play.

I love it. It’s what this culture is all about.

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Kingsford Long Burn Charcoal is essential.
Pre/heat some of it in the chimney and dump on top of pecan n cherry chunks on the fire box tray.

You absolutely have to get the amount of coals in the box just right or you’ll be fighting temps the entire smoke. Too much and it’ll starve for air and burn cool, too little it’ll burn wildly too hot n fast.

I have 2 charcoal trays that I swap out after about 2 to 3 hours smoking because the fire box is so small it’s hard to add more coals n chunks mid way.,, sometimes.

I like the COSTCO back ribs. I think-no back membrane is essential and BTW it’s already removed from the COSTCO back ribs.
COSTCO ribs doubled in price over the past 3 months. That sux.

I rub, rest overnight in the refer then smoke at 225F w/ Pecan-Hickory and Cherry for 4 hours, rotating half way through.

Then into a Casserole style crock pot sliced and sauced for two more hours pre-heated on high.

This isn’t the dreaded brazing like you may think, I add a couple oz of apple cider in the crockpot and they steam nicely.

Works outstanding then ya set the temp to warm and they stay serving perfect for hours and hours.

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Thanks for the kind responses.
Theirs an old bar in a ghost town out in the California desert that has a pot luck every Thursday.

We try and make it there once a month and bring a batch of ribs and drop a few smoked sides off at the local Fire station as well.

My wife makes an amazing chili that is a great side dish we sometimes bring along too.

All kinds of old prospecting Jaspers and families from the mines and claims and young and old travelers, some famous from all over the world roll in and it's a fun time.
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An occasion wild burro stops by too, but a carrot instead of a rib:
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A British Motorcycle club shipped their bikes to the USA and did a lap around America.

They stopped by the pot luck for some BBQ.
Best to tell them the red in the meat is from the smoke, not raw nor undercooked meat that they usually think.
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