Baby Back ribs today

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Blackriver
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Baby Back ribs today

Post by Blackriver » Sun May 26, 2013 23:58

Well I decided to do something different besides sausage and smoked some baby back ribs. Here are the results. I smoked them with hickory, used Mike Mills magic dust recipe and finished with a bbq sauce recipe I found on the internet. If anyone wants it I will post it. Sorry I didn't post a picture of the inside of the ribs but they were gone fast.

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sawhorseray
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Post by sawhorseray » Mon May 27, 2013 01:26

Nice job, those ribs look absolutely gorgeous with that BBQ sauce glaze on them! I was thinking of smoking a rack or two tomorrow on the Pro 100 but we have a uncharacteristic forecast for some rain, I just love that thing to much to let it get wet. I've got 18lbs of porkbutt all ground up and ready to turn into Italian sausage tomorrow, so that'll work for dinner instead, the weber loves the rain. I was trying to decide between a dried tomato / black olive mixture or a fresh garlic / red wine mix for the sausage. My wife said throw it all in and see how it goes, sounds OK to me. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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Gray Goat
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Post by Gray Goat » Mon May 27, 2013 04:39

Those bones look great Blackriver, nice job :grin:
crustyo44
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Post by crustyo44 » Mon May 27, 2013 07:00

Blackriver,
After seeing what they look like, you are obligated to post the recipe, nothing left out!!!!!!!
Thanks Mate,
Jan.
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Post by Big Guy » Mon May 27, 2013 13:13

Yummy, great job
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Blackriver
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Post by Blackriver » Mon May 27, 2013 15:08

Thanks everyone for the compliments! Here is the recipe.
Mike Mill's magic dust

2 tablespoons Paprika
1 tablespoon Kosher salt
1 tablespoon sugar
1.5 teaspoons mustard powder
1 tablespoon chili powder
1 tablespoon ground cumin
1.5 teaspoons ground black pepper
1 tablespoon granulated garlic
1.5 teaspoons of cayenne

Finishing glaze

1 cup ketchup
1/2 cup apple juice
2 tablespoons apple cider vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper
2 teaspoons of mustard powder
2 tablespoons light brown sugar
2 tablespoons of molasses
2 tablespoons lemon juice
2 tablespoons of honey

Simmer 20-30 minutes longer if you want it thicker.
Glaze when the ribs are almost done cooking let the glaze sit on the ribs at least 15 minutes before removing from the cooker. Enjoy!
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Chuckwagon
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Post by Chuckwagon » Tue May 28, 2013 09:00

Beautiful, beautiful! Terrific recipe and terrific photos. Thanks for sharing Scott.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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