Ribs
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My BBQ Ribs

Saturday, June 14th.  9:00 a.m.  70 degrees and warming.  Sunny

Below is the tale of my ribs for the company picnic this Saturday afternoon.  As usual, I do not have the rub recipe (boy this is becoming monotonous or notorious depending upon how you look at it).  So here we gooooooooooo!

Preparation

Picked up a two cryopacks of spare ribs from BJ's.  Each pack had three racks.         

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After unpacking the ribs, rinsing them off with water, and then patting them dry with a paper towel, I then proceed to remove the membrane from the back of the ribs.  Some people do it before they are cooked and some people do it after.  Just remember that is should come off at sometime or another.

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Slather each with plain yellow mustard. I just use it because it helps keep the dry rub on the meat.            

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Coat the ribs with the dry rub on both sides, press it into the meat and place in a 2 gallon Zip Lock bag for an overnight delight in the fridge.

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For even cooking in my WSM, I like to roll the racks.  Especially when I want to cook more than four racks.

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I use a chimney starter to light my fire because lighter fluid, I feel, puts a nasty flavor in my food.  In addition, I filled the cooking chamber with about 6lbs of Lump charcoal and spread around a little mesquite wood chips for flavor.

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Here I assembled the smoker and put in my Taylor thermos..  From here I will let the ribs cook between 200 and 230 degrees for about 4 to 5 hours.  I will baste around 2 hours in and then a couple more times near the end of the cooking session.

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Oh, I forgot to mention, because it is hotter on the top rack as compared to the middle rack, I swap the ribs after about 2 1/2 hours so they will cook evenly.  I know I loose alot of heat at this time but I just open up the dampers on the bottom and the smoker will heat right backup in about 10 minutes.

After 4.5 hours, the ribs are finally done and I put on some of my homemade BBQ sauce and smoke them for another 20 minutes or so.  They look soooo good even Jabo is eyeing them.

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Well, everyone at the party loved the ribs (at least I think so, they could have lied), I think they were okay.  The ribs had a nice smoke ring and were pretty juicy.

I hope this helps someone in there BBQ Rib endeavors.  Later........