I coat half-rack back ribs heavily with mustard then apply enough rub to cover completely. The rub is a mix of brown sugar, salt, paprika and black pepper. The first three ingredients are combined in equal amounts and then about half as much black pepper. When I know my guests will like it I add about 1/2 teaspoon cayenne. I give the rub at least a couple hours to work, then smoke the ribs at 225 degrees F for 2 hours, 45 minutes. When the time is almost up I prepare 18 inch by 18-inch squares of heavy duty aluminum foil. I put a half slab on each piece of foil, top each with a tablespoon of butter and wrap tightly. I then give them another 2 hours at 225F. Finally, I unwrap them, coat them with my bbq sauce and put them in the smoker just long enough for the sauce to begin to caramelize. Serve with Cole slaw, extra sauce (warm) and lots of napkins. Paul
> On Apr 17, 2019, at 9:10 PM, William Robb <anotherdrunken...@gmail.com> wrote: > > Well barbecue, to be more precise. My lovely wife bought us a Louisiana > Grill smoker style barbecue for our anniversary. I’ve been having a grand > time smoking everything from avocado to zucchini. I want to do ribs on > Friday. I just know we have some foodies out there who will have wonderful > recipes to share. > Please bring them on.... > > Thanks > > Bill > -- > PDML Pentax-Discuss Mail List > PDML@pdml.net > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
