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9. Re: Out of the Blue Oct 24, 2010, 22:24 Smooth Gravy
I love good smoked BBQ myself. My father has been cooking outdoors since I was a kid, so I grew up on smoked meats, deep fried turkey, dutch oven cooking, and regular charcoal grilling. My parents recently bought me an electric smokehouse and I have been wearing it out. I've made some standing rib roasts, a few briskets, and a few dozen racks of pork ribs. Obviously, my wife and I love the ribs and so do our neighbors and friends that have been over. If any of you are into smoking ribs yourself, here is our rib recipe, which I think is hard to beat. We use a dry rub of equal parts brown sugar, paprika, kosher salt and ground black pepper and rub the ribs down the night before. When it's time to cook, we smoke the ribs for two hours at about 250 F. I then take the ribs and wrap them in foil and add some watered down BBQ. Throw them back into the smoker for another 2 hours, but no more wood is needed since the smoke can't get to the meat. Pull them out and let them rest a bit in the foil and then dig in.  
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