Saturday, June 29, 2013

Smoked Ribs

Smoked Ribs
from lieu

I tried Johnny Trigg's receipe and love it.
Dry rub and 2 hours with the bone side down.
Then put Squeeze Parkay, Tiger Sauce, brown sugar and honey on the meat, wrap it in foil, turn it meat side down (so can soak in) and return to heat for 1 hour.
Then remove from foil and bone side down for 1 hour to finish.
They were incredibly moist, tender and had a fantastic flavor. I substituted agave nectar for honey.

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