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|Author:||davydtune [ 26 Oct 2010, 12:57 ]|
|Post subject:||Smoked ribs|
One-quarter cup brown sugar
One-quarter cup sweet paprika
Two teaspoons ground black pepper
Two teaspoons chili powder
Two teaspoons onion powder
One teaspoon garlic powder
One teaspoon mustard powder
One-half teaspoon powdered cayenne
The rub will keep longer if the brown sugar is dried before it's mixed with the other ingredients. Spread it on a cookie sheet and let it air dry overnight. Combine the ingredients and store in an airtight container until used. To add more bite to the rub use hot paprika.
Season your ribs with a generous amount of the rib rub a couple of hours before it hits the smoker.
* 2 cups tomato sauce or ketchup
* 1/2 cup apple juice
* 1/2 cup apple cider vinegar
* 1/2 cup brown sugar
* 5 Tbsp butter
* 3 Tbsp paprika
* 2 Tbsp chili powder
* 4 finely chopped garlic cloves
* 1/2 medium onion, finely chopped
* Salt to taste
* Cayenne to taste
Heat the butter in a pot over medium heat for 2-3 minutes. Add the onion and sauté until it begins to brown. Add the garlic and sauté for another 2 minutes.
Pour in the remaining ingredients and stir well to combine. Simmer slowly for at least 30 minutes, and up to 2 hours. Adjust the heat and salt levels with the cayenne and salt right before you plan to use this sauce, which is great on ribs, chicken and pork shoulder.
Makes about 2 1/2 cups.
|Author:||davydtune [ 26 Oct 2010, 13:00 ]|
|Post subject:||Re: Smoked ribs|
I through the ribs in the smoker, with just the rub and no sauce, at 225 F for about 5 to 6 hrs depending on how thick they are, I want the internal temp to hit 165F. Also I use mesquite but hickory works very well too. I do hit them with a mop of olive oil and vinegar about every 45 mins. After the first 4 hours or so I wrap the ribs in foil and cook until about the last 30 mins. I then take them out a slather with the sauce and let them go another 30 mins. Then I eat!
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