vBCms Comments

Welcome To Hunting Country

    Site News & Announcements (34)
    New Member Introductions (142)

General Hunting Forums

    After the Hunt - Recipes / Cooking (59)
    Waterfowl, and Small Birds (15)
    Big Game General (47)
    Turkey Hunting (60)
    Small Game (11)
    Whitetail / Mule Deer Forum (149)
    Pigs & Exotics (11)
    General Gear and Hunting Accessories (59)

Archery & Bowhunting

    Archery Gear Talk - Compounds (80)
    Archery Gear Talk - Accessories (28)
    Bowhunting (153)
    Archery Gear Talk - Crossbows (7)

Shooting Sports

    Gun / Rifle Target Shooting (17)
    Archery Target/Tournament Shooting (5)

Manufacturers' Corner

    Product Announcements (2)
    Promotions and News (6)


    Black Powder (1)
    AR Talk (15)
    Guns & Rifles (88)
    Reloading (12)


    Fishing Gear (1)
    General & Misc (3)
    Archery Equipment (17)
    Guns & Firearms (11)
    Camping & Hiking (0)

Not Hunting / General Chit Chat

    Podunk Corner (1588)
    Photography (118)
    Fishing Chat (46)
1.) bluecat - 05/27/2014
My man card was up for renewal so I thought I better do something that would be worthy of a man over the holiday. I got this rack of pork spare ribs. Made a rub of Kosher salt, cracked pepper, tarragon, sage, rosemary, dried mustard, ginger and garlic salt. Wrapped it up and parked it in the fridge overnight.

At 9:00 am I introduced the rack to the rack. I was able to keep the temperature at an almost constant 250 degrees. Four hours in I flipped it over. At 4:00 that afternoon I flipped it back and slathered it in a sauce I made up.

From memory it was 2/3 cup of molasses, 1/3 cup of apple cider vinegar, 1/3 cup of water, couple of good squirts of ketchup, dried mustard, kosher salt, cracked pepper, ginger and about 2/3 cup of brown sugar. Brought it to a boil and let it reduce a bit.

Then I did something that Billy suggested I do on brisket, I wrapped it in aluminum foil and sealed it up. Back in the smoker. At 5:30 I pulled it from the smoker and let it rest for 30 minutes.

Best ribs I ever et.

2.) Hunter - 05/27/2014
3.) crookedeye - 05/27/2014
I smoked two racks of baby backs and a bunch of rib tips Saturday..you talk about good. first time I used my new smoker a masterbuilt.. it was built by a master..
4.) Deerminator - 05/27/2014
5.) Jag - 05/27/2014