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pork ribs
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pokey
Posts: 59
Have some baby back ribs thawed and going to smoke tomorrow. I was thinking of rubbing with mustard and applying rub and let them sit overnight. My neighbor and I are going to have several people over tomorrow in a joint effort and he is smoking ribs on a conventional smoker and he is jokingly saying we are going to have a smoke off. He has helped me a great deal with hints on smoking meats but I would really like to show what the egg can do. Hints and suggestions welcome.
Comments
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Go to the Cookbook section and find Carwash Mike's recipe there. It's not hard, tastes great and can be done in about 5 hours or so for BB's.
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Thanks a bunch, have never tried Mike's recipe. I will try tomorrow.
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If there is much salt in your rub, leaving it on a thin piece of meat like ribs can make it "hammy", and too salty. I always wait until after I start the fire.
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