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nemonic187@lemmy.world to FoodPorn@lemmy.worldEnglish · 8 months ago

Babyback ribs after 4 hours in the smoker. Applewood pellets.

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Babyback ribs after 4 hours in the smoker. Applewood pellets.

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nemonic187@lemmy.world to FoodPorn@lemmy.worldEnglish · 8 months ago
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  • MonkderVierte@lemmy.ml
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    8 months ago

    Looks like meat.

    • Mr_Blott@feddit.uk
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      8 months ago

      *Dry meat

  • FartsWithAnAccent@fedia.io
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    8 months ago

    Oh yeah, I need to eat dinner.

  • noredcandy@lemmy.world
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    8 months ago

    Wish I could upvote this twice.

    • danc4498@lemmy.world
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      8 months ago

      You can upvote as many times as you downvote.

  • Melatonin@lemmy.dbzer0.com
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    8 months ago

    Did you brush sauce on them?

    • nemonic187@lemmy.worldOP
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      8 months ago

      Brown sugar. I added sauce after they rested.

      • FuglyDuck@lemmy.world
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        8 months ago

        What are you using for sauce?

        I usually mop on a sauce that’s brown sugar, bourbon, apple vinegar, garlic ( pasted with a microplane extra fine, minced is fine but…. Lumpy….) some ginger, orange zest, salt and the smallest pinch of cinnamon.

        Finally, habanero. I soak them in booze to extract the capsaicin (bourbon, though a mild vodka won’t intrude. The peppers themselves are quite fruity, and you can control the heat a lot better this way.) (also, the resultant pepper-vodka is great to prank anyone rude enough to ask for a vesper.)

        I keep the sauce in the cold side of the smoker where it can soak up the flavor.

        (What? Vespers are nasty. Ian Fleming created them for Bond…. And even he thought they were disgusting.)

        • nemonic187@lemmy.worldOP
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          8 months ago

          Local sauce that’s been around for decades. Some friends of mine make it in small batches.

      • andyburke@fedia.io
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        8 months ago

        Can you go over your process a little? Were these just uncovered the whole time or wrapped in butcher paper or tinfoil for some? What temp were you at?

        I am interested in trying out some ribs myself.

        • nemonic187@lemmy.worldOP
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          8 months ago

          Sure thing.

          I used that as a seasoning. I use a char-broil deluxe electric digital smoker. They cooked bare for 4 hours at 250 and then I wrapped them in foil to rest for 20 minutes or so.

          • andyburke@fedia.io
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            8 months ago

            🙏

      • Hasherm0n@lemmy.world
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        8 months ago

        https://tenor.com/blhOD.gif

        Seriously though, those looking amazing.

  • DogPeePoo@lemm.ee
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    8 months ago

    🎵I want your baby back, baby back, baby back ribs…🎵

  • Dudewitbow@lemmy.zip
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    8 months ago

    Nsync always living rent free in my head involving baby back ribs

  • SnausagesinaBlanket@lemmy.world
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    8 months ago

    Baby got back (ribs)

    • Akasazh@feddit.nl
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      8 months ago

  • 667@lemmy.radio
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    8 months ago

    At first I read that as applewood pallets and was like, (1) why they using such wood for pallets, and (2) I sure as hell hope they were clean.

    These look like they were amaze.

  • Jode@midwest.social
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    8 months ago

    You do the ol foil wrap at all?

    • nemonic187@lemmy.worldOP
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      8 months ago

      Only for resting. I don’t like to use foil in the smoker.

  • JonsJava@lemmy.world
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    8 months ago

    I can’t believe I’m saying this, but try mulberry.

    OMG

    • SoleInvictus@lemmy.blahaj.zone
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      8 months ago

      All good things flow from the mighty mulberry. Delicious berries, great smoking wood, and the berry juice may or may not leave tough stains on cars, in case your neighbors are assholes.

    • nemonic187@lemmy.worldOP
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      8 months ago

      I love me some mulberries!

  • Iheartcheese@lemmy.world
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    8 months ago

    I wish to mate with them.

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