BBQ Ribs for the Superbowl
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Uploaded by persistence33 on Feb 7, 2010
I smoked two racks of babyback ribs and a rack of St. Louis cut spare ribs for the Superbowl. I used hickory wood for smoke flavoring and Royal Oak charcoal. They turned out great.
Uploader Comments (persistence33)
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All Comments (8)
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What was that Apple and cherry vinegar ?
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Was that grape juice u added? I use Apple juice but Im not sure what the other liquid was u poured in..
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I use a competitor! Backwoods are great smokers! Best rib machine you can buy!!
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omg this made me sooo hungry. i've never eaten something like that and it's such a pity!!
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thats quite a lot of sugar!
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Why sand in the water pan? I never heard of that.
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I use a mixture of apple juice and grape juice. I use about 2 oz of each for baby backs and 3 oz of each for spare ribs. I have a video of Chris Lilly preparing ribs and that is how he teaches it, so that's how I've been doing it for 8 years now.
persistence33 9 months ago
Sand in the water pan versus water makes a pretty big difference in the way upright cookers cook.
The sand is much less messy. Water makes a mess with dripping grease. I let aluminum foil catch the drippings and hardly ever have to change out the sand. Also, the sand heats up faster.
The Backwoods Party in the picture has never had water in the water pan. I've won enough money in bbq contests using sand to pay for the smoker many times over.
persistence33 2 years ago