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#18
10-14-2011, 12:59 PM
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Mustard is for hotdogs, that's it. And I don't care for dry rubs either. I use a mixture of some sweet BBQ sauce(a tomato based one, NO vinegar sauce for me), lemon juice, and lOTS and lOTS of smoke in the smoker for mine. When I dod ribs, I marinate them overnight in my sauce and lemon juice mixture(with some secret herbs and spices), then they get smoked in my cabinet smoker. And I don't like my ribs to have a smoke ring in them, but to be completely smoked through the meat. About 2/3rds of teh way through I will immerse them in the marinade again and leave em in it for about 30 mintes in the top of the smoker in the marinade. Take em out of the marinade and then finish em off for about 30 minutes over 250 degree moist heat to make the sauce into a glaze on em. I have yet to find somebody who doiesn't like em. I've even had a vegetarian before that ate them and loved em.
Heres some I did awhile back.  Talk about a thread derail.
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2011 SUNDANCE B20CCR SKIFF, 2011 YAMAHA 90HP 4 STROKE, 2011 KARAVAN SINGLE AXLE ALUMINUM TRAILER, LOWRANCE ELITE-7 HDI, MINN KOTA RIPTIDE TROLLING MOTOR 2000CC HYDRA-SPORT 225+HP EVINRUDE SOLD  AND THE PINK JEEP!!!! R.I.P. http://www.wellcraftv20.com/communit...ad.php?t=11664 
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