• andyburke@fedia.io
      link
      fedilink
      arrow-up
      6
      ·
      1 month ago

      Can you go over your process a little? Were these just uncovered the whole time or wrapped in butcher paper or tinfoil for some? What temp were you at?

      I am interested in trying out some ribs myself.

      • nemonic187@lemmy.worldOP
        link
        fedilink
        English
        arrow-up
        4
        ·
        1 month ago

        Sure thing.

        I used that as a seasoning. I use a char-broil deluxe electric digital smoker. They cooked bare for 4 hours at 250 and then I wrapped them in foil to rest for 20 minutes or so.

    • FuglyDuck@lemmy.world
      link
      fedilink
      English
      arrow-up
      4
      ·
      edit-2
      1 month ago

      What are you using for sauce?

      I usually mop on a sauce that’s brown sugar, bourbon, apple vinegar, garlic ( pasted with a microplane extra fine, minced is fine but…. Lumpy….) some ginger, orange zest, salt and the smallest pinch of cinnamon.

      Finally, habanero. I soak them in booze to extract the capsaicin (bourbon, though a mild vodka won’t intrude. The peppers themselves are quite fruity, and you can control the heat a lot better this way.) (also, the resultant pepper-vodka is great to prank anyone rude enough to ask for a vesper.)

      I keep the sauce in the cold side of the smoker where it can soak up the flavor.

      (What? Vespers are nasty. Ian Fleming created them for Bond…. And even he thought they were disgusting.)

      • nemonic187@lemmy.worldOP
        link
        fedilink
        English
        arrow-up
        2
        ·
        1 month ago

        Local sauce that’s been around for decades. Some friends of mine make it in small batches.