Ribs were brined in water, dark brown sugar, onion and garlic powder, salt, cure#1, and water for five days,
I made a sauce of
1/2 cup hoisin sauce
1/2 tablespoon Sriracha sauce
1 tablespoon dark brown sugar
1 tablespoon soy sauce
1/4 teaspoon Jamaican Seasoning
Pinch of salt
1 tablespoon oil
Basted ribs with sauce and smoke for 2 hours at 180 degrees and 1 hour at 220 degrees. The ribs were done but really needed another hour in the smoker. The Hosin Sauce really made the flavor of the meat pop. Was so so good!
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