Thread: Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend?
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Old 06-13-2018, 09:31 AM   #1116
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by tooge View Post
That actually looks sort of tough. If he has to saw back and forth, and the brisket is moving on the cutting board, then it's not fork tender.



Any how, one of my favorite recipes is for a teriaki style baby back.

make athick glaze with ginger, garlic, honey,apple sauce, red pepper flakes, and soy sauce. Cook it all together and set aside. SMoke ribs for 2.5 hours at 225 to 240.

Put the glaze on the ribs and continue to cook for another 2 to 2.5 hours. Don't add any more wood the last couple of hours.

You can use brown sugar instead of honey, but then put the glaze on for only the last hour or so or they get pretty dark. Still tasty, but just look dark.


He’s sawing back and forth like that because he’s using a slicer. In order to get nicely sliced pieces, you gotta go slow and let the knife do the work.
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