This weekend, the local Tom Thumb had a special on Danish Ribs - 10 lbs for 10 bucks. Decided to give them a try. These ribs came frozen in a single box from Denmark.
Defrosted the ribs and rubbed them down while the BS was heating up. (I find overnight rubs to be too salty so I rub just before smoking now).
Smoked the whole 10 lbs using the 4 VS racks. Carefully positioned the slabs so they did not overlap. At 200 degrees, did 3 hours of Hickory and 3 hours more no smoke. Then, wrapped in foil & towel & into the cooler until the company showed up and we were ready to eat. Ribs stayed nice and hot -- even after 3 hours.
The slabs were a kind of triangle cut with some really long ribs on one end and small really small ones on the other. The big ones were just right but the small end was a little dry.
I think next time I will cut the cooking to 3 hours smoke and 2.5 hrs without smoke so that the little ribs will not dry out as much.
The barbecue sauce I make is a very popular one here in Dallas. Many of the local barbecue joints use a variation. If you want to give it a try, I suggest you make it once exactly to this recipe because even the smallest change will effect the taste.
Classic Dallas Barbecue Sauce
Serve this sauce with your barbecue, don't cook with it.
6 cups water
1 28 oz bottle ketchup
1.25 cups sugar
1 tablespoon paprika
2 tablespoons garlic powder
.5 cup white vinegar
.5 cup Worcestshire Sauce
2 medium onions, chopped
.5 lemon
Mix ingredients together excepy for the onions and lemon and bring to a boil. Let simmer for 1 to 2 hours, uncovered, stirring occasionally, until it reaches the thickness you like. Sauce for ribs can be a little thinner than regular.
When the desired thickness is reached, add the chopped onions, the juice of the .5 lemon and then drop in the lemon rind. Let simmer for another 45 minutes.
Strain before use. Makes about a quart.
