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Thread Tools |
12-13-2012, 06:16 PM
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#1 |
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Knows what a fatty is.
Join Date: 07-28-11
Location: Westminster, MD
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UDS Country Ribs
I found some country ribs on sale yesterday so I thought I'd give 'em a try on the smoker. I've never done them before so I read through a few threads & came up with what I hoped was a good plan.
I soaked them over night in a 50/50 mix of apple & pineapple juice. After breakfast I got the rub on. I did half with my go to spare rib rub by Amodio's, & on the other half I tried some maple garlic rub. Then back in the fridge for the rest of the day. Got the UDS up to 275 & put them on. After 1:15 I sauced & foiled them. (Half with a southern sweet, and half of the other half with a tangy mustard based sauce.) After an hour in the foil I put on another brush of sauce & let them sit unfoiled for another 20 minutes. Not too bad. I'm looking forward to doing some more tinkering with these things to get it just right. |
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12-13-2012, 07:41 PM
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#3 |
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is One Chatty Farker
  
Join Date: 05-10-11
Location: Atlanta, GA.
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I prefer CS ribs over real ribs... well, sometimes maybe.
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Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser |
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| Thanks from:---> |
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| Tags |
| country ribs, ribs, rub, sauce, uds |
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