I have made ribs on numerous occassions like this Camchak
Instead of removing the membrane from the ribs I leave it on..my opinion I believe it helps 'keep in' the flavors as well as the juices of the meat and adds to the flavor...I also use fresh ingredients..example: garlic & onion..*soak the cloves for about 30 minutes in extra virgin olive oil then rub on the ribs..you can leave the cloves of garlic as well as the onion slices on the ribs as they smoke..of course this is all about preference in taste* ~smile~ I have also found that one really needs to be careful with the Kosher Salt..the last time I made ribs when I used the Kosher Salt with the Brown Sugar, yikes!, the Kosher Salt was too overpowering..used too much when I rubbed the ribs with it perhaps?
Also, if fresh, good peppers aren't available I have found that HOT SAUCE works really well
For me, the hotter the better! In the water pan in the smoker I not only add water but, a couple bottles of beer or wine..
Smoke them for about 3 hours and Yummy!! And you are spot on when saying to marinate overnight! Best done that way I believe!
Of course the barbecue sauce can be made out of anything that has a vinegar and hot sauce base ~smile~ The simpler the better for me...
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