Someone in an earlier thread mentioned a dry rub for ribs. I did a rack
yesterday with a dry rub of salt, black pepper, and Old Bay seasoning.
I rubbed the ribs Friday night and left them in the fridge wrapped in
plastic bags overnight. My daughter was over for the weekend and her
friend
is moving out of state soon so we had a little party. I smoked the ribs in
the Kamado at 200-225 for about 5 hours over lump and plum wood. I put a
couple of onions on and they cooked up just perfectly. I made Ensalada de
Nopalitos for the girls, a batch of peach ice cream, and a banana cream
meringue pie. There was fresh lemonade all around.
Whenever I have finished a bottle of hot sauce there is always some
residue
that I can't shake out. I rinse it out with white vinegar and pour all
that
into a bigger bottle. That bigger bottle is the base for all my dipping
sauces. This time I added ketchup, soy sauce, fresh pureed garlic, and
mol*****. I use whatever is on hand. I put it in a small pot and heated it
up. It came out fine and the girls liked it with the ribs.
The ribs were OK without the sauce, a little on the dry side but not too,
and very tender, not quite falling off the bone, but able to pick the bone
clean. The smoke was just about right. I don't mind experimenting with
other
dry rub ingredients, but this time I was too lazy and kept it simple.
--
ivan
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