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Rib Recipe #1


2 Racks of Pork Spare or Baby Back Ribs

1 Bottle Squeeze Parkay

12 oz Agave Nectar or Honey

1 Killer Hogs Rub (or rub of your choice)

2 cups Apple Juice

8 tbsp Garlic Powder

1 cup Brown Sugar

1 oz Tiger Sauce

1 BBQ Sauce - What Ever You Like

1 Heavy Duty Foil


STEP 1- Cook Preparation

Rinse ribs thoroughly. Remove the membrane from the back of the ribs. Use a Paper towel to grip the membrane for removal.


Put a light coat of Garlic powder on the ribs and then apply a generous amount of Killer Hog Rub. If you have the time let the rub sit on the ribs for at least two hours.


Preheat smoker to 225-230 degrees. Place ribs in the smoker for 3 hours. Mist ribs with apple juice or another spritz hourly. After 3 hours, remove ribs from the smoker.


STEP 2 - Foil Ribs

Lay down some heavy-duty foil. Squeeze on about 3 to 4 Tbsp of Parkay margarine (butter will burn). Sprinkle a generous amount of brown sugar over the Parkay. Squeeze on the Agave Nectar or Honey until ribs are covered evenly. Now pour on about 1 oz of Tiger sauce. Make sure that you mix all the ingredients together with your fingers so that is a thick sauce and cover the top and back of the ribs. Once this is done wrap the foil tightly around the rack of ribs. Place the foiled ribs back on your smoker and cook for 2 more hours.


STEP 3 - Finishing Ribs

After 2 hours, remove the foil from the ribs and place them back in the smoker. Mop with your favorite sauce at this point. Mop them front and back. Cook ribs for another 30 minutes to 1 hour until done. A good indicator for doneness is if the meat starts to tear when you bend the rack of ribs slightly as you pick them up.




Rib Spritz (Makes 5 cups)

3 cups apple juice

2 cups white wine vinegar

2 tablespoons liquid imitation butter

3 tablespoons Whiskey / Bourbon


In a large spray bottle (one that will hold at least 5 cups of liquid), combine all the ingredients. Shake well to blend.

It’s easy to make, and it will change the way your ribs look and taste. You can make it up to a day in advance and store it in the spray bottle, unrefrigerated. After the ribs have smoked for about 45 minutes, begin spritzing the meat at 15-minute intervals.




Rib Recipe #2


Remove the silver skin from the bone side of rib racks. Trim as needed before marinating.

Mix 16 oz. Wishbone Robusto Italian Dressing (drain off oil) and  2 - 4 0z. Pickled Jalapeno Juice  together. Place the ribs meat side down in the marinade using a non-corrosive tray. Place the tray with ribs in a clean plastic trash bag and refrigerate for 3 - 4 hours.

Remove trays of ribs from the refrigerator and use a paper towels to remove excess wet marinade. Add fresh cracked black pepper and apply a generous coating of brown sugar to the ribs. Place the tray with ribs back into the plastic trash bag and return to the refrigerator for an additional 3 – 4 hours.

Apply dry rub 2 hours before smoking so the rub can start penetrating the meat. DO NOT apply for more than 2 hours because the salt in the rub will start to absorb moisture from the meat and dry it out.

I use a generous amount of John Henry's Pecan Rub and my own Dave's Ultimate Rub mixed together. This mixture is awesome on ribs!

Get the fire just right for your smoker and add the ribs. Smoke at 215 F to 240 F for 3 - 4 hours.

Raise the temperature of the smoker to @300 F to help render the fat in the ribs. Slather on some sauce and let it caramelize for 10 - 15 minutes at 300 F.

Check to make sure the ribs are done and then remove from the smoker and add a final slathering of sauce.


NOTE:  To check ribs for doneness grab them in the middle of the rack and lift. If they bend to almost breaking they are done! Use same method for baby back ribs, but be careful not to overcook!


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