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So, family ribs
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TonyA
Posts: 583
I have been tweaking my ribs for as long as I've made them looking to make something my wife and her family would enjoy but that I could somehow have a source of pride in.
These were a failure in that department. But were not bad overall. Mustard and Worcestershire sauce before a typical rib rub. Stubbs sweet and A1 2:1 for sauce. Smoked over peach wood @ 350 dome.
Comments were too smokey and too rub based.
I'm down to that I'm going to brine baby backs, cook them with no smoke wood, and add 4 applications of sweet baby rays. Oh, and no rub.. Maybe sweet paprika to help form a bark.
These were a failure in that department. But were not bad overall. Mustard and Worcestershire sauce before a typical rib rub. Stubbs sweet and A1 2:1 for sauce. Smoked over peach wood @ 350 dome.
Comments were too smokey and too rub based.
I'm down to that I'm going to brine baby backs, cook them with no smoke wood, and add 4 applications of sweet baby rays. Oh, and no rub.. Maybe sweet paprika to help form a bark.
Comments
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lol you don't like that idea? If that's the only thing you have trouble with I'm in good shape!
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I was gonna say no rub?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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You know, I thought these were ok. I've never had turbo ribs come out quite as good as when I cook at 275-300 dome. That my wife wanted them to be sweeter was telling. She prefers when I use oil as a binder. She prefers my old hand blend rub, which has no chili powder. She also thought the smoke was over the top. I thought it was about in line. When I looked under the hood I could still see wood on the two chunks I threw in. I think what she and her parents actually want is to go to the well on sauce.
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