this post was submitted on 23 Sep 2024
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Brown sugar. I added sauce after they rested.
What are you using for sauce?
I usually mop on a sauce that’s brown sugar, bourbon, apple vinegar, garlic ( pasted with a microplane extra fine, minced is fine but…. Lumpy….) some ginger, orange zest, salt and the smallest pinch of cinnamon.
Finally, habanero. I soak them in booze to extract the capsaicin (bourbon, though a mild vodka won’t intrude. The peppers themselves are quite fruity, and you can control the heat a lot better this way.) (also, the resultant pepper-vodka is great to prank anyone rude enough to ask for a vesper.)
I keep the sauce in the cold side of the smoker where it can soak up the flavor.
(What? Vespers are nasty. Ian Fleming created them for Bond…. And even he thought they were disgusting.)
Local sauce that’s been around for decades. Some friends of mine make it in small batches.
Can you go over your process a little? Were these just uncovered the whole time or wrapped in butcher paper or tinfoil for some? What temp were you at?
I am interested in trying out some ribs myself.
Sure thing.
I used that as a seasoning. I use a char-broil deluxe electric digital smoker. They cooked bare for 4 hours at 250 and then I wrapped them in foil to rest for 20 minutes or so.
🙏
https://tenor.com/blhOD.gif
Seriously though, those looking amazing.