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- Joined: 12/29/2003
- Location: Bastrop, TX
RE: Baby back ribs
Wed, 06/23/04 6:53 PM
Well, here’s my 2¢ worth.
First off, no mesquite will ever befoul my smoker. I use pecan.
Second, I am a membrane remover.
Third, I brine my ribs for 1 hour before smoking them.
Fourth, I grind my own chilies for my dry rub. I add ground white pepper, but I use only a very little for the rub. Ribs should taste like meat, not seasonings.
Last, putting sauce on ribs is like putting A-1 Steak Sauce on filet mignon. It’s downright un-American!