From a new butcher picked up a bag of cryovac ribs. In this bag were 3 full spares ( I think).
Rubs used
My first time attempting the St Louis cut,
Also rubbed the trimmings
Did not add the water pan this time
Very windy and cool here I kept having to bump the temp to get to my 225/230F range. I let the ribs go for 4hrs
I cut one in half and did not foil. The rest were stacked foiled with a little apple juice. 1hr in the foil.
Sauced and left on the smoker until set.
1 rack got Blues Hog
1 rack was left dry
Wife's rack got
Sweet and Sour BBQ Sauce Recipe
1/3 cup vinegar
3-4 tablespoons brown sugar (depending on how sweet you like the sauce)
1 1/2 tablespoons catsup
2 teaspoons cornstarch mixed with 4 teaspoons tap water
1 1/2 teaspoons soy sauce
In a glass measuring cup mix together the cornstarch with the tap water until it has dissolved. Set aside. In a medium saucepan combine together the vinegar, brown sugar, catsup and soy sauce and bring the entire mixture to a full boil stirring constantly so that it doesn’t scorch. Turn heat down to medium and stir in the cornstarch mixture. Continue to simmer over medium heat until the mixture has thickened, stirring often.
This is a delicious recipe to use with meatballs, pork or chicken. It is nice and thick so it will grab on your foods well and the flavor is delicious. You won’t go wrong when serving this as a side dipping sauce or as a coating on some yummy BBQ.
Plate,
The ribs that were foiled were moist but not mushy. The 1/2 rack that was not foiled was dry but still good.
Comment from wife, not my best work
Thanks for viewing
