this post was submitted on 23 Sep 2024
306 points (90.3% liked)

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[–] [email protected] 3 points 23 hours ago (1 children)
[–] [email protected] 2 points 23 hours ago
[–] [email protected] 11 points 1 day ago (1 children)
[–] [email protected] 1 points 1 day ago

Best wait until they cool down.

[–] [email protected] 6 points 1 day ago (2 children)

I can't believe I'm saying this, but try mulberry.

OMG

[–] [email protected] 7 points 1 day ago (1 children)

All good things flow from the mighty mulberry. Delicious berries, great smoking wood, and the berry juice may or may not leave tough stains on cars, in case your neighbors are assholes.

[–] [email protected] 1 points 22 hours ago

Also silk to wear shirt that say fuck you to your poor asshole neighbor

[–] [email protected] 2 points 1 day ago

I love me some mulberries!

[–] [email protected] 5 points 1 day ago

At first I read that as applewood pallets and was like, (1) why they using such wood for pallets, and (2) I sure as hell hope they were clean.

These look like they were amaze.

[–] [email protected] 7 points 1 day ago* (last edited 1 day ago) (2 children)

Did you brush sauce on them?

[–] [email protected] 1 points 2 hours ago

You're supposed to use a rub, not sauce.

The sauce goes on last, after the ribs are done cooking.

[–] [email protected] 10 points 1 day ago (3 children)

Brown sugar. I added sauce after they rested.

[–] [email protected] 3 points 1 day ago* (last edited 1 day ago) (1 children)

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.)

[–] [email protected] 2 points 1 day ago

Local sauce that’s been around for decades. Some friends of mine make it in small batches.

[–] [email protected] 6 points 1 day ago (1 children)

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.

[–] [email protected] 4 points 1 day ago (1 children)

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.

[–] [email protected] 3 points 1 day ago

https://tenor.com/blhOD.gif

Seriously though, those looking amazing.

[–] [email protected] 6 points 1 day ago (1 children)

Wish I could upvote this twice.

[–] [email protected] 5 points 1 day ago

You can upvote as many times as you downvote.

[–] [email protected] 4 points 1 day ago* (last edited 1 day ago)

🎵I want your baby back, baby back, baby back ribs…🎵

[–] [email protected] 3 points 1 day ago

Oh yeah, I need to eat dinner.

[–] [email protected] 2 points 1 day ago (1 children)

You do the ol foil wrap at all?

[–] [email protected] 2 points 1 day ago

Only for resting. I don’t like to use foil in the smoker.

[–] [email protected] 2 points 1 day ago (1 children)
[–] [email protected] 2 points 1 day ago (1 children)

Nsync always living rent free in my head involving baby back ribs

[–] [email protected] 1 points 1 day ago

It be fat bastard for me.