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Two rules of thumb I use is good quality meat from a butcher and consistent cooking temperature. When you follow this it will turn out every time.
I get my thick baby back ribs straight from the butcher, notice the nice color this shows that this is a very fresh cut of pork.
Before adding you add the rub on the back of the ribs. To start I take a butter knife and slowly insert it near one of the end bones. You need to be c...
You can buy rubs but why I make my own with fresher ingredients because if you are taking the time out to make this do it right. Rib Rub 1 Cup Dark B...
I use a smoker you could also uses a gas grill or a charcoal grill. I start my smoker up at least and hour to preheat it and at the same time I start ...
Place the ribs on the smoker, make sure the ribs are not touching. Add the lid and cook at 225 degrees F for 5-6 hours. Adding wood once a hour. Tips...
After 3 hours on the smoker flip the ribs.
Even though I said 5-6 hours for the ribs. the ribs are done when they are done. To tell if they are done at 5 hours take some tongs or cooking gloves...
When done take it inside and tent it in foil for 15 minutes and cut it and enjoy. You can use it with bbq sauce, I make my Bourbon BBQ Sauce , most o...
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I am so relieved that I found this post! So many instructables for smokers, but almost NONE of the BBQ rib recipes actually use them AND a shocking amount want them to fall off the bone. I'm STILL trying to convince dh that fotb ribs are, in fact, overcooked. Thanks Chili's, for making faux b q so hard to shake off.
Great job! You made my appetite come back!
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