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So, family ribs

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.


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Comments

  • henapplehenapple Posts: 14,425
    Brine?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • TonyATonyA Posts: 566
    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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  • grege345grege345 Posts: 3,392
    I was gonna say no rub?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • TonyATonyA Posts: 566
    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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  • They look good
    NW Iowa
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