Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Date: Sun, 25 Feb 1996 13:05:42 -0500 From: Kit Anderson These are the worlds best ribs. I know. I was born in Memphis and have lived in Texas and South Carolina. I have tried every way there is to prepare ribs on the grill. It is dangerous muck about with this recipe. I once even tried to use spare ribs and my wife almost cried. These are perfect. There is a BBQ joint in heaven. It has one thing on the menu. This is it. One rack of baby back pork ribs per moderately hungry person marinate in cider vinegar for a few minutes liberal amounts of garlic salt liberal amounts of canned black pepper The smoker should be at 200-225F. Use a pan of water in the smoker. Mesquite, hickory, or oak chunks on natural charcoal. Briquettes are filled with petroleum and coal and will give you laboratory rats in your bladder. No amount of homebrew will flush them out either. I wont even discuss the evils of propane. Should take 2 1/2 hours. For an good afforadble smoker, look at the Brinkmanns Porfessiona Thats it? Yep. Dont change a thing. Dont use fresh ground pepper or cloves of garlic. If you need sauce( you wont ), it goes on the side. And yes, chipotles en adobo make for a great BBQ sauce. CHILE-HEADS DIGEST V2 #251 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
