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H

Hungry Belly

Guest
Here in Holland we are condemned to baby back ribs, for some reason spare ribs are unheard of around here. So a lot of bone and not to much meat. I guess I'll just have to eat more of them.

Brushed them lightly so the rub would stick:
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added some import rubs to the mix:
P1030818Small.jpg


Smoked em for about 2 hours here:
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I do like to foil em for a bit after adding some apple juice and whiskey:
P1030827Small.jpg

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some of my last drips of JD sauce I took over my last visit:
P1030834Small.jpg


sauced and almost ready:
P1030835Small.jpg


The final result:
P1030836Small.jpg
 
I like the idea of a Tabasco slather. :idea:
Did that add a lot of heat to the finished ribs taste?
I guess i will just have to try it out myself.
jon

Thanks guys! Still looking for the big ribs though.

Hard to tell if the tabasco actually added some punch, had no mustard laying around and this worked great. After you rub, smoke and slather ribs it is always hard to define the flavor influences, the end result was pretty good though.
 
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