I just have one word to say yum
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Step 1: The Rub
what you will need for the rub is.
-3 tbsp. coconut palm sugar
- 3 tbsp. paprika
-11/2 tbsp Himalayan salt
-1 tbsp. chili powder
-1 tbsp. ground cumin
-1tbsp. garlic powder
-1/2 tbsp. mustard powder
-1/2 tbsp. ground cinnamon
-1/2 tbsp. nutmeg
1/2 tbsp. Cajun seasoning
mix all ingredients in bowl.
Step 2: Prep Ribs
first your going to need to remove the membrane cut at the bottom right corner in till you find that membrane then pull feed that to the dog. rub ribs with olive oil or mustard as a sticking agent. put ribs sealed bag and put in fridge 2 hrs before smoking.
Step 3: Prep All the Other Sttuf
soak wood chips or wood of choice in fireball whiskey + water mixture. one hour before smoking preheat smoker to 225-230 and set ribs out to warm a little cool temp. apply rub if not done prior to this time. it is not required to do it a day before but flavor is better if done the day before. if you use water in smoker (personal preference) fill water pan 1/2 full with water and ad a few shots of cinnamon whiskey
Step 4: The Smokeing
when smoker is to temp put ribs on rack and smoke for 3 hrs. remove ribs at 3 hrs. and wrap In tin and foil place in rack then in the smoker for 2.5 hrs. after 2.5 hrs. put back in smoker un foiled for 1hrs. I usually will apply a little left over rub to the ribs when un foiling them and the liquid left in the foil is dumped back in the water pan at this point.
Step 5: Eat
all that is left to do is to enjoy the sweat fireball flavor. they do have a little sweet spicy kick.