gene_mingo
Puritan Board Junior
What is everyone doing for the 4th of July? I am fortunate enough to have it as a paid holiday.
I will be making BBQ for my family. It is the one time of year that I try to go all out with my cooking. I will be providing the meat and various other family members bring the sides.
This year I will be smoking 4 racks of pork loin back ribs, 6 racks of pork spare ribs and a Boston Butt (pork shoulder).
For the ribs I will be using a dry rub made from brown sugar, pepper, salt, onion powder, garlic powder, chile powder and some sweet paprika.
I will use mesquite for the smoke. I have several mesquites growing in my yard so it is the obvious choice.
While smoking the ribs i will mop them down with apple cider every hour or so. I think the loin back ribs will take about 4-5 hours, but the spare ribs will take 6-7 hours.
The Boston Butt will get the same rub, but while smoking I will mop it with a vinegar sauce. The sauce is:
2 cups Apple Cider Vinegar
2 cups water
3/4 cup ketchup
1/2 cup brown sugar
2 tbls yellow mustard
1 tbls molasses
1/4 cup worcestershire
1 tsp paprika
1 tsp red pepper flake
1 tsp onion powder
1 tsp garlic powder
dash liquid smoke
salt and pepper to taste
This is the first time I have tried to make a vinegar sauce. I played around with it a bit last week and that is how I came up with the recipe.
I plan on smoking the Boston Butt for about ten hours.
If any of you PBers are from real BBQ country and enjoy a good vinegar sauce any suggestions would be helpful.
Any way that is my plan so far.
I will be making BBQ for my family. It is the one time of year that I try to go all out with my cooking. I will be providing the meat and various other family members bring the sides.
This year I will be smoking 4 racks of pork loin back ribs, 6 racks of pork spare ribs and a Boston Butt (pork shoulder).
For the ribs I will be using a dry rub made from brown sugar, pepper, salt, onion powder, garlic powder, chile powder and some sweet paprika.
I will use mesquite for the smoke. I have several mesquites growing in my yard so it is the obvious choice.
While smoking the ribs i will mop them down with apple cider every hour or so. I think the loin back ribs will take about 4-5 hours, but the spare ribs will take 6-7 hours.
The Boston Butt will get the same rub, but while smoking I will mop it with a vinegar sauce. The sauce is:
2 cups Apple Cider Vinegar
2 cups water
3/4 cup ketchup
1/2 cup brown sugar
2 tbls yellow mustard
1 tbls molasses
1/4 cup worcestershire
1 tsp paprika
1 tsp red pepper flake
1 tsp onion powder
1 tsp garlic powder
dash liquid smoke
salt and pepper to taste
This is the first time I have tried to make a vinegar sauce. I played around with it a bit last week and that is how I came up with the recipe.
I plan on smoking the Boston Butt for about ten hours.
If any of you PBers are from real BBQ country and enjoy a good vinegar sauce any suggestions would be helpful.
Any way that is my plan so far.