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Duganboy

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  • Re: Advice on first time baby back ribs?

    Lots of discussion on this and other forums about the foiling.  I don't foil, but I do spray with apple juices every hour after the first two hours on the smoker.

    When you foil ribs you are steaming them and while it makes them tender, it also changes the texture of the bark.

    Like all Q there is no right or wrong.
  • Re: Planked Salmon with Raging River--Advice Please!!

    DD and Mike Mill's Magic Dust are the two rubs I use for ribs.  Both have plenty of flavor without a lot of heat, which is what my family likes.  I like ribs dry, but if I have guests I use Bone Suckin Sauce with DD, and Mike Mill's 17th St. Bar & Grill sauce with the Magic Dust.
    GQuiz said:
    Got a go to Memphis-style that you use? Looking for one for pulled pork sandwiches. That likely will be next weekend's cook.
    @GQuiz I just use the DD coarse grind for my pork butts, but I LOVE this finishing sauce that comes from Jeff Phillips at SmokingMeat.Com    For an 8 lb shoulder use about half of what it makes and then add more (or not) to taste.
     
    The Finishing Sauce I use is as follows:

    1 Cup Cider Vinegar
    2 Tablespoons Brown Sugar
    1 Teaspoon Tony Chachere's Cajun Seasoning
    1 Teaspoon Course Black Pepper
    1 Teaspoon Red Pepper Flakes

    Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

    I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

    Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

    Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

    If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".
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