314
submitted 3 days ago by [email protected] to c/[email protected]
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[-] [email protected] 11 points 3 days ago
[-] [email protected] 1 points 3 days ago

Best wait until they cool down.

[-] [email protected] 6 points 3 days ago

I can't believe I'm saying this, but try mulberry.

OMG

[-] [email protected] 7 points 3 days ago

All good things flow from the mighty mulberry. Delicious berries, great smoking wood, and the berry juice may or may not leave tough stains on cars, in case your neighbors are assholes.

[-] [email protected] 1 points 2 days ago

Also silk to wear shirt that say fuck you to your poor asshole neighbor

[-] [email protected] 2 points 3 days ago

I love me some mulberries!

[-] [email protected] 7 points 3 days ago* (last edited 3 days ago)

Did you brush sauce on them?

[-] [email protected] 1 points 2 days ago

You're supposed to use a rub, not sauce.

The sauce goes on last, after the ribs are done cooking.

[-] [email protected] 10 points 3 days ago

Brown sugar. I added sauce after they rested.

[-] [email protected] 6 points 3 days ago

Can you go over your process a little? Were these just uncovered the whole time or wrapped in butcher paper or tinfoil for some? What temp were you at?

I am interested in trying out some ribs myself.

[-] [email protected] 4 points 3 days ago

Sure thing.

I used that as a seasoning. I use a char-broil deluxe electric digital smoker. They cooked bare for 4 hours at 250 and then I wrapped them in foil to rest for 20 minutes or so.

[-] [email protected] 2 points 3 days ago
[-] [email protected] 3 points 3 days ago* (last edited 3 days ago)

What are you using for sauce?

I usually mop on a sauce that’s brown sugar, bourbon, apple vinegar, garlic ( pasted with a microplane extra fine, minced is fine but…. Lumpy….) some ginger, orange zest, salt and the smallest pinch of cinnamon.

Finally, habanero. I soak them in booze to extract the capsaicin (bourbon, though a mild vodka won’t intrude. The peppers themselves are quite fruity, and you can control the heat a lot better this way.) (also, the resultant pepper-vodka is great to prank anyone rude enough to ask for a vesper.)

I keep the sauce in the cold side of the smoker where it can soak up the flavor.

(What? Vespers are nasty. Ian Fleming created them for Bond…. And even he thought they were disgusting.)

[-] [email protected] 2 points 3 days ago

Local sauce that’s been around for decades. Some friends of mine make it in small batches.

[-] [email protected] 3 points 3 days ago

https://tenor.com/blhOD.gif

Seriously though, those looking amazing.

[-] [email protected] 3 points 3 days ago
[-] [email protected] 3 points 3 days ago
[-] [email protected] 5 points 3 days ago

At first I read that as applewood pallets and was like, (1) why they using such wood for pallets, and (2) I sure as hell hope they were clean.

These look like they were amaze.

[-] [email protected] 6 points 3 days ago

Wish I could upvote this twice.

[-] [email protected] 5 points 3 days ago

You can upvote as many times as you downvote.

[-] [email protected] 4 points 3 days ago* (last edited 3 days ago)

🎵I want your baby back, baby back, baby back ribs…🎵

[-] [email protected] 3 points 3 days ago

Oh yeah, I need to eat dinner.

[-] [email protected] 2 points 3 days ago

You do the ol foil wrap at all?

[-] [email protected] 2 points 3 days ago

Only for resting. I don’t like to use foil in the smoker.

[-] [email protected] 2 points 3 days ago
[-] [email protected] 2 points 3 days ago

Nsync always living rent free in my head involving baby back ribs

[-] [email protected] 0 points 3 days ago

It be fat bastard for me.

this post was submitted on 23 Sep 2024
314 points (90.3% liked)

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