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May 4, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I serve these rib's at my skeet shooting events. Everyone loves them, I change up and smoke my ribs for a couple of hours in the electric smoker the finish them off in the oven @ 220 deg F for about 2 hours.
Before I smoke them marinate in some of the glaze over night the apply the rub. In the smoker I use apple juice instead of water. This...”