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I don't know if y'all do this or not, but the first thing I do is peel the membrane off the back of the ribs. I give them a beer bath (with some extra spices) overnight and then put my rub on em an hour or so before going on the smoker. Then, it's the usual routine, low and slow (225 deg), JD wood chips on the charcoal for the first couple hours and spritz every so often with apple juice. The last 20 minutes they get Sweet Baby Ray's or Cattleman's sauce.
Is the beer more for tenderizing or flavor?Quote:
Originally Posted by Mrs. Crappie Stalker
Here is an example of what Mrs. CS was talking about (removing the membrane). I also trim my spare ribs St. Louis style as shown.
YouTube - Trimming spare ribs into St. Louis style ribs
Both. I really do think it makes them more tender and the longer you soak the ribs, the more flavor you get from the beer. I've left pork steaks in a beer bath for up to 48 hours. The flavor isn't too strong though, which is a good thing. I cook with beer all the time but can't stand to drink it. Crazy, huh?Quote:
Originally Posted by fishwish
i only peel the membrane off for babybacks....beef and spares i just cut slits.
i have 2 smokers now, 1 is an electric brinkman that i have had for 10 yrs. the other is a smokenpit that i got for fathers day . on the old one i started soaking some brown beans all night then putting them in the water tray while smoking some ribs and letting the juice drip in to the pan . sure is mighty tasty
John Boy & Billy's Original sauce. Once in a while I'll use a mesquite sauce.
Fixins 1st:
http://i104.photobucket.com/albums/m...7-21-08002.jpg
http://i104.photobucket.com/albums/m...7-21-08004.jpg
http://i104.photobucket.com/albums/m...7-21-08005.jpg
http://i104.photobucket.com/albums/m...7-21-08001.jpg
Marinated in sweet Cajun BBQ sauce/Italian dressing overnight.
http://i104.photobucket.com/albums/m...7-21-08007.jpg
Lord Have Mercy..........That last pic just flung the cravin' of all cravin's..............;)