Cherry smoke. 4 hours at 225, then wrapped in paper and back on for another hour at 275. I moved to Seattle a couple years ago and have been doing tons of briskets and boudin for the Seattle people that don’t know great bbq, but I was missing a nice rib. Cut em up and served em but kept the chonky ends for myself. Left the silverskin on and it came off crackly and delicious.

Damn ribs are good.

  • ummthatguy@lemmy.worldEnglish
    5·
    4 months ago

    Absolutely. Old recipe from my grandfather:

    • about 1 cup each equal parts white vinegar and soy sauce (I tend toward 3:2 for the tanginess)
    • 1 bottle or can of beer (he used Bud, but I prefer a hazy)
    • 1 rough chopped sweet onion
    • 1 whole head smashed garlic cloves
    • red chili flakes to your liking
    • 1 tablespoon or so whole black peppercorns or ground or both
    • 2 tablespoons brown sugar

    Stir and taste prior to adding ribs.

    Trim and cut ribs (2 racks), marinate minimum 12 hours (I’ve pushed to 72 for heavier flavor), grill med-high heat. Turns out fantastic every time. edit: spare ribs specifically, as baby backs have more fat and are more tender to start

    • specseaweed@lemmy.worldOPEnglish
      2·
      4 months ago

      Thanks for posting that. Imma do that. Nothing special on the temps? Hot enough to cook but low enough to not burn the sugar?

      • ummthatguy@lemmy.worldEnglish
        2·
        4 months ago

        Some char is all well and good. Rotate them as you go. I shoot for anywhere between medium (usually lands there on the larger ribs) and well done. Hope you enjoy!