Forget the brisket with ribs. grab one or two pork tenderloins, that's always a crowd pleaser and similar cooking time/ temps as ribs. Almost set it and forget it really. Dude I just did a bacon wrapped tenderloin yesterday that knocked my socks off.
RIBS: Mine fall off the bone. Temp 250 approx 3 hours
You need to marinade overnight with:
1 liter ginger ale
1 qt orange juice
1 1/4 cps soy sauce
1/2 cup salt
2 1oz packets of dry ranch dressing mix.
This will cover about one good rack of ribs so adjust accordingly
I put mine in 2 gal zip lock bags
My rub is:
1 cup brown sugar
1 tbsp chili powder
1tbsp dry mustard
2 tbsp salt
2 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried basil
My Sauce is:
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- ½ tablespoon hickory liquid smoke
- ½ tsp garlic powder
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
After 45 minutes of smoking spritz ribs every 15 minutes with:
mixture of the following in a fine spray -spray bottle
3 cups apple juice
2 cups white wine vinegar
2 tablespoons imitation butter (comes in like a vanilla extract bottle in the seasoning section)
after 2 hours of smoking, put in a pan with apple juice and cover with foil for about an hour.
I use a combo of pecan wood and apple wood- promise you these will be the best ribs you have done!
Dont forget, after you take them out of the pit, leave them covered for 15minutes to rest