In a Sauce Pan:
1 cup Apple Cider Vinegar
1 Large Fresh Squeezed Orange Juice
2 Fresh squeezed Lemons
3 -2inch wide slices of lemon PEEL (yes Peel)
1 Texas heaping tablespoon of DARK BROWN SUGAR
1 tablespoon Lemon Pepper
1 tablespoon Black pepper (fresh Ground )
1 teaspoon Crystal Hot Sauce or more
1 teaspoon Garlic powder
SIMMER on low til sugar dissolves NOT BOIL
At this point you have to start fighting them off they want to see what smells so good.
## Remove the membrane off of the Ribs !!!
Use a knife tip to get the membrane (clear skin on the surface of the rib bones) started Then I take a butter knife around til the membrane is loose and pulled off.
Rub ribs with dry rub ,Okies is a cross of 2 of my rubs It will work great or just use the cookshack rib rub (plug,plug).
Roll ribs and place in a zip bag covered with Marinade remove air and refridge for 2-3hrs.
Pour out marinade.
Re-rub with dry rub and put back in refridge for 10-12 hours.
Then cook them up .
Part 2 -the cooking process
start at 250 with meat side up for 1 hr
meat side down 1/2 hr
Remove and place on a foil sheet
cover with more *** dry rub & your favorite Honey BBQ sauce.
Double wrap ribs in foil & back in for 3 hrs at 225 (sealed ) (meat side down)
Meat should/will be pulled back 3/8 of an inch
Turn off Cookshack
Brusk another coat of bbq sauce and
Let sit for 30 minutes still in the cooker w/door closed.
(***option that I use is to put Don Prudhomes Blackened Seasoning just before they go back on the grill in place of the last dry rub)
Then cut them up.
I use apple/pecan about 6oz
------I also got the urge one day and used the same marinade process for Steaks Awesome.
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