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Mothersday Babyback ribs, prepping for tomorrow...

Membrane removed and into the beer and vinegar brine.


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Made those last weekend on the pellet grill. Looks like my brine was a bit different, but everyone's got their "secrets." Good stuff!
 
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Salt, garlic powder, brown sugar, pepper corns, bay leaves, sage, Fat Tire ale, vinegar and water.

I am thinking I'll brine them for about 2 hours and then dry and refrigerate until tomorrow. At which point I will rub mustard into them and then let them dry for a couple hours before I give them the BBQ dry rub seasoning and then quick and hot sear on them on the BBQ, followed by a couple hours low temp smoke and then wrap them in foil and cook until done. They are done when a tooth pic will poke through like Butta

I haven't come up with a plan for the dry rub yet but I will post it when I do.
 
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Damn it!!!! Quit doing that!!

I LOVE ribs, wife hates them.................so I guess I'm not getting ribs (along with anything else) for mothers day.

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Rub

Brown Sugar, Sea Salt, Garlic Powder, Hungarian Paprika, Smoked Paprika, Ancho Chili Powder, Ground Black Pepper, Orange Zest,Oregano,Cumin, Allspice, Fine Ground Dark Coffee, Mustard Powder.

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Ya know, for the last year I have watched trlsmn posts on the good food that he has posted for us and I always think "Dam you, for making us envy your cooking!!! I want some!!!!"

Keep them coming, I have gotten some pretty good recipes from you.
 
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Rub

Brown Sugar, Sea Salt, Garlic Powder, Hungarian Paprika, Smoked Paprika, Ancho Chili Powder, Ground Black Pepper, Orange Zest,Oregano,Cumin, Allspice, Fine Ground Dark Coffee, Mustard Powder.

I used to make my own dry rub, just about like you've got going on. It's good, no doubt.

But, I must say I've since given up and now purchase pre-mix. The main reason is I'm getting lazy. There are a lot of spices you have to have in stock. I found they would go stale after a short time, or I would always be missing something and fudge it anyway, never really happy with it. Also, my wife was placed on a low-sodium diet, so that kind of killed it right there...

...until I found this: <broken link removed>

It is by far and away the best dry rub I've ever experienced, especially for ribs. Best of all, it's "low-sodium". A little goes a long way, give it a try sometime. :s0155:
 
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Got 3 racks of baby backs on the smoker now for the wife. I asked her what she wants for dinner, I could cook, or we could go somewhere..... she had a hard time between ribs and pulled pork sammies..... gotta love it when the wife would rather have your BBQ than a fancy dinner at a restaurant. The ribs she loves the most are a bit different though. No dry rub, you make a wet mix of smoked paprika, brown mustard,spices, and peach gelatin. Smoke it a few hours first then smear this stuff on it. Then after a few hours you wrap then in foil with an apple juice and butter mixture. Then finally remove them and grill them with a BBQ sauce and apricot mixture. They are a sweet rib, but damn they're good. She didn't like ribs until I had her try these. ..... now she asks for them when she can have anything.

Sent from my Droid using Tapatalk
 
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after reading this i went out and picked up three racks for dinner tonight ,and If you have ever had my ribs there is no going back to any other
 
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Prep day 2

Rub mustard into ribs

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Let sit for a couple hours then wipe off

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Spread the rub on liberally

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Let site for a 1/2 hour then rub in

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Turn BBQ to high and sear both sides for 4 minutes each.

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Move ribs to top rack turn BBQ to low amd smoke with Mesquite wood chips for 1 hour.

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Wrap in foil and bake at 300 for one hour.

Let stand for 15 mins.

Pour juice from foil in to a bowl, add mustard and honey for dipping sauce.

Cut and eat.

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