Marinated - Smoked Back Ribs.

[TPC]

“Soy sauce won’t give these an Asian cooking flavor. You still rub, smoke and sauce them.”

That was the advise to me and it’s true.
These turn out amazing.

Marinade:
1 cup brown sugar
7 TSP dry onion
2 TSP garlic
1 TSP pepper
1 TSP Thyme
1 TSP Rosemary
3 TSP oregano

1/4 cup Ketchup
1/4 cup soy sauce
1/4 cup Worcester sauce
1/4 cup Captain Morgan. (Or Jack)

I warm the marinade and let it sit for a time for the flavors to permeate.

Marinate ribs overnight.
Rub and smoke w/pecan or hickory.

Rub n smoke and use your favorite BBQ sauce. I suggest Heinz Kansas sauce. $1.99 WalMart.

Just rested 15 min after 4 hours in the smoker, then split and sauced placed in the crock pot for 2 hours more to go:

 

[Mr. C]

What temp and how long did you smoke them? Or do you go internal temp?

 

[TPC]

What temp and how long did you smoke them? Or do you go internal temp?

201F Internal temp.
I smoke them at 225F for three hours then in the casserole crock pot on high for an additional 3 hours w/1/4 cup apple cider to steam them.
(Traditional Pot style crock pots run super hot so less time)
They come out very moist and tasty. Nice bark, no dryness.

 

[dave29]

Those really look great!

 

[TPC]

FYI Test:
On one half rack I tried the Parkay/sugar/ honey Texas cheat wrap and it really fouled the flavor.
Just rub n smoke em'.

 

[Gelcoater]

FYI Test:
On one half rack I tried the Parkay/sugar/ honey Texas cheat wrap and it really fouled the flavor.
Just rub n smoke em'.

Lol, I had to look that up. The 3-2-1 deal.
I’m more of a 2-4 guy

 

[TPC]

Lol, I had to look that up. The 3-2-1 deal.
I’m more of a 2-4 guy

I'll 4 - 2 because a 2 - 2 doesn't look good on me.

The Treager 3-2-1- only works at a steady 180F. Otherwise ya get pulled pork without having to pull it.