I got the book "Smokin' with Myron Mixon" for my birthday this past Friday, and I found some sauces and a glaze I wanted to try this weekend. It turned out to be beautiful and sunny today, so I went down and bought two nice 4lb racks of whole spare ribs.
Started by trimming them to St. Louis style and then rubbing down with peanut oil.
Rubbed with my own rib rub recipe:
3 tbsp Kosher Salt
2 tbsp Chili Powder
2 tbsp Paprika
1 tbsp Ground Cumin
1 tbsp Granulated Garlic Powder
1 tbsp Granulated Onion Powder
3 tbsp #16 Mesh Black Pepper
1/2 TSP Cayenne Pepper
I got the WSM chugging along using the typical Minion method. Used B&B. It is good Oak lump. A lil sparky while it lights, but burns long and even once it settles in. Used about 6 chunks of Apple wood for smoke. Cooked the whole time between ~275-300F.
Ribs went on around 1:30ish.
Whipped up a batch of Myron's vinegar sauce: http://www.foodnetwork.com/recipes/jacks-old-south-competition-vinegar-sauce-recipe.html
2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 to 2 teaspoons cayenne
1 to 2 teaspoons ground black pepper
Brushed the vinegar sauce on the ribs to help keep them moist before I wrapped.
After about 2h15m in the smoke, took the ribs off and wrapped them. Brown sugar, more rib rub, parkay, and more of the vinegar sauce went into the wrap.
Started by trimming them to St. Louis style and then rubbing down with peanut oil.
Rubbed with my own rib rub recipe:
3 tbsp Kosher Salt
2 tbsp Chili Powder
2 tbsp Paprika
1 tbsp Ground Cumin
1 tbsp Granulated Garlic Powder
1 tbsp Granulated Onion Powder
3 tbsp #16 Mesh Black Pepper
1/2 TSP Cayenne Pepper
I got the WSM chugging along using the typical Minion method. Used B&B. It is good Oak lump. A lil sparky while it lights, but burns long and even once it settles in. Used about 6 chunks of Apple wood for smoke. Cooked the whole time between ~275-300F.
Ribs went on around 1:30ish.
Whipped up a batch of Myron's vinegar sauce: http://www.foodnetwork.com/recipes/jacks-old-south-competition-vinegar-sauce-recipe.html
2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 to 2 teaspoons cayenne
1 to 2 teaspoons ground black pepper
Brushed the vinegar sauce on the ribs to help keep them moist before I wrapped.
After about 2h15m in the smoke, took the ribs off and wrapped them. Brown sugar, more rib rub, parkay, and more of the vinegar sauce went into the wrap.
