I made a batch of ribs last night that were absolutely awesome. I started by removing the membrane and cutting the racks into 4 rib sections, then I rubbed both sides of the ribs down with mustard and coated them well with Cookshack Rib Rub and left them overnight in the fridge. I put 2 chunks of hickory in the woodbox and smoked them at 220F for about 3 hours, then took them out immersed them in a bowl filled with sauce. After saucing them I put them back in the smoker and cooked the sauce on for about 2 hours. They came out absolutely perfect!!!
We ate them with corn and green beans, and needless to say, there wasn't any leftovers to speak of.
Sauce Recipe (This is a variation of Jim Schroeder's Use For Any Meat Sauce).
Ingredients:
2 to 4 cups catsup (smaller amount makes a thicker sauce)
2 cups brown sugar
3/4 cups balsamic vinegar
1/2 cup any red Wine
1/2 cup soy sauce
2 cloves garlic (freshly cut and minced)
1/4 cup American mustard
1/4 cup liquid smoke flavoring or smoke sauce as shown below
Method
Cook until consistency is like a thick syrup.
Smoke sauce in a 1 inch cake pan with about 2 oz. hickory until it iss the way you want it. Stir sauce occasionally to prevent it from sticking to the pan and burning.
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