Charlie's birthday is coming up in a few weeks and asked to have a BBQ here. That is one reason I have been trying a lot of new recipes lately. I can't get any photos of it to upload but in the end, it is just another picture of a couple slabs of ribs. I'll print a synopsis of it here instead of a picture.
Competition Ribs from Cool Smoke P. 97
1 C. Cool Smoke Rub
2 racks St. Louis cut spareribs, membrane removed
1 /2 C. apple juice in spray bottle
1 C. Cool smoke BBQ sauce
1/2 C. honey
2 tsp. cider vinegar
8 T (1 stick) butter, melted
1/4 C. packed light brown sugar
Cool Smoke BBQ Sauce
3 C. ketchup 1 C. smoked paprika
1 C. packed dark brown sugar
3/4 C. white vinegar
1/4 C. Molasses
3 T. Worcestershire sauce
1 T. smoked chili powder (p 50) (recipe follows)
1/2 tsp. kosher salt
1 T. smoked paprika
1 T. sweet paprika
2 tsp. granulated onion
2tsp cayenne
1 1/2 C. apple cider vinegar
Smoked Chili Powder
1 c. smoked paparika
4 T.+ 1tsp dried Greek oregano
3 T.+1 tsp cumin
3T.+garlic
3T+1 tsp. cayenne
2T. granulated onion
Cool Smoke Rub
1/2 C. turbinado sugar 1/4 C. +2 T. kosher salt
1/4 C. smoked chili powder 2 T. _ 2 tsp. ground cumin
1 tsp. cayenne pepper 1 T. + 1 tsp. cracked black pepper
1 T. +1 tsp granulated garlic 1 T.+1 tsp. granulated onion
Heat smoker to 275. Smoke 2 hours, spraying with apple juice every 30 min. Mix and heat to dissolve the honey, cider vinegar, stick of butter and brown sugar. After two hours, drizzle with butter & honey & brown sugar mixture on the ribs. . Wrap in foil, replace in smoker and cook to 203º to 211º . Unwrap, brush with cool smoke sauce & heat to set sauce 15 min. Watch closely to keep from burning or overset the sauce. Serve with sauce on the side.
I finally got the images to post.
