3-2-1 Smoked Ribs & Smoked Brisket Recipes From SmokinTex

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January 2020 www.SmokinTex.com Volume XIII, Issue I

Apricot Honey Glaze For Ribs

This is to be slathered on ribs already smoked in your SmokinTex smoker for 2.5 hours at @225°F.

See the recipe here.

Video: Smokin Ribs with Scott Wallace

Smokin Ribs with Scott Wallace of SmokinTex

Smokin Tip

See what our SmokinTex Forum members have to say about choosing the right brisket to smoke here.

More brisket tips here.

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3-2-1 Smoked Ribs by Dan W.

Kansas City Sweet Sauce for 3-2-1-Smoked Ribs

2 cups ketchup

2 cups red wine vinegar

1 cup brown sugar

½ cup molasses

½ cup honey

¼ cup mustard

1 tablespoon of salt

½ tablespoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

David W. smoked the St. Louis ribs on the top rack of his SmokinTex smoker and the babybacks on the shelf below for about 3.5 hours at 215°F.

Then he wrapped them in foil with maple syrup and cider vinegar and smoked for another 1.5-2 hours at 225°F.

David perfected his smoked St. Louis and babyback ribs by finishing them off on a grill.

Predictable Ribs by Bigwalleye

Video: 3-2-1 Ribs by Stemfighter

Smokin Tex 3-2-1 Ribs

More Smokin Videos here.

Smoked Spare and Baby Back Ribs

by Chef Sandy

Mango Barbecue Sauce:
1/3 cup mango nectar
1/2 cup barbecue sauce
Dash hot sauce, to taste

Chef Sandy says:

"Each rack of ribs and cut of meat is a little different, and it's best to allow a little 'wiggle room' in your doneness window so that you can get exactly what you want."

Technique:
Remove silver skin from rib racks. Rub cut side of lime all over ribs, then rub with spices.

See more of this recipe here.

3 Smoked Briskets by Chef Wil

"FINISHED PRODUCT

1 BOTTLE STUBBS SPICY

1 BOTTLE BABY RAY SPICY

mixed together."

Chef Wil

Chef Wil smoked these great looking briskets in his SmokinTex 1400 smoker.

See how he smoked them here.

Ron's Oak Wood Smoked Brisket

Ron used Saltgrass 7 Steak House Steak Spice as his rub.

He said it was outstanding!

Ron smoked his awesome brisket in his SmokinTex 1500 BBQ electric smoker .

See more of his recipe here.

Smokin Tip

Note: Wrap up your smoked brisket and place it in a cooler or oven for an hour or two. That helps break down the brisket and it will be nice and tender!

From FMJohnny

Hickory Smoked Brisket by Fmjohnny.

What Woods Go With What?

Alder: The hickory of the West Coast. Alder's delicate sweet flavor enriches all fish, seafood, and meats.

Apple: Slightly sweet, fruity smoke that's mild enough for chicken or turkey. Great with all pork.

Cherry: Cherry produces a similar taste to apple - it produces a very mild and fruity flavor. Great with chicken, turkey, and fish or flavoring ham.

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