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Rib-oscos..!
Smoked some ribs over the 4th...everyone tells me they were the best I ever cooked. They WERE good, even if I do say so myself!
Marinate the ribs overnight at least in the Wickers marinade. I cut the slabs in half, trim them up - remove excess fat, etc. - then pull off the pericardial membrane from the inside of the ribs...it prevents the marinade from penetrating the meat from both sides. Then, put the two halfs together in a zip lock baggie, pour in about 1/4-1/3 a cup of Wickers and suck all the air out of the bag so the marinade gets all up around the meat. Do this for as many slabs of ribs as you're cookin'. Put 'em in the fridge overnight. Then
next morning, turn all the bags over so the marinade has a chance to get to all the meat.
Don't forget to soak your hickory chunks overnight in water...don't use the chips, they'll just flare up and cause your fire to get too hot. Fire up your smoker...keep it between 250-300 degrees...no hotter. Place your ribs in the smoker and add some Jack Daniels to the water pan with the water...and add some to yourself, too, while you're at it... Add more hickory chunks as needed. I've found those with the bark on them will make your ribs a little bitter...and I read the bark will make 'em bitter too. When the meat pulls back from the ends of the rib bones about 1/4 - 3/8" the ribs are done. Add your wet sauce then, if you like. I prefer to paint them with a 50/50 vinegar and water baste and then shake on some Rendezvous Dry Rib Seasoning. Remove from the smoker and serve.
Be sure and slop a lot, chew with your mouth open, spill a little beer, and savor every morsel. You'll be the family hero for days to come!
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Flyin_Freddie
"An opinion on everything...an expert at nothin'!"
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