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BBQ Ribs

     
5 Ratings
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Serves:
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Ingredients:

All you do

  1. Night before: Moisten ribs with water. Add rub and put back into the refrigerator.
  2. Day of: Soak half of wood chunks - hickory, apple or wood of your choice - for 30 minutes. Leave other half of the wood chunks dry. Mix wood with hot, grey-ashed charcoal.
  3. After fire is going, remove ribs from the refrigerator and add more rub, as desired. Place ribs in the smoker. Experienced barbecue chefs look for a pink smoke ring just below the surface of the meat. This indicates smoke has penetrated. It will develop during the first hour of cooking if you keep the temperature below 140 degrees.
  4. Having enough carbon (wood, NOT lump charcoal) is critical. After 1 hour, open vents to bring temperature to 225 to 250 degrees. Cook for 4 to 6 hours, holding meat at an internal temperature of 165 to 170 degrees.

Nutrition information per serving:

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