1. Add everything to pot big enough to completely immerse your ribs. Pot should be big enough to completely submerge your ribs. I cut my racks down to 2-3 rib pieces. Not in singles or they dry out to much. 2. Simmer, covered on low for 45-60 minutes. DO NOT BOIL! 3. Transfer to barrel pit or smoker, and smoke for 1-2 hours. 4. Use a brush or mop to baste a couple of times while on the barbecue. 5. *1- In general the ratio for liquid is 2 to 1 apple cider. I have added beer, wine, a cup of leftover coffee, orange juice, etc. Just be sure your ribs are completely covered. 6. *2- You can use Worcestershire sauce, Soy sauce, or some other equivalent. All of these are salty which is why I do not add any other salt, it dries out the meat. It is betterr to add the salt while you are eating! 7. *3- You could use any mild/medium dried chili, or if you don't have any just use more Chili power, Cayenne powder or Chipotle powder. 8. *4- Allspice really gives this that something special, but if you don't have any try a little cloves, cinnamon or nutmeg. (But NOT a whole tablespoon of these spice.). 9. I have only ever smoked these using mesquite, or charcoal with some pecan or peach. I don't know how oak or hickory will affect the flavors. ---------------------------------------------------------------------------
Nutrition
Ingredients
