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Hi IN#39’m John McLemore with masterbuiltand welcome to dad gum that's good today it's all about real okay as I said it#39;all about ribs, and today it's baby back ribs with some barbecue sauce and it'from the pages of my cookbook at basswood two and the first thing you want to-do is get your ribs ready by taking the membrane off the back of these misheard#39’s a great little tip take you paper towel to get a hold of that membrane to be able to pull it off of those ribs and what that does it allow that barbecue sauce and those spices Roget into that meat if you#39’ve never hairdo James crazy salt it is a great seasoning we're going to put that allover the back side of our ribs and the front, and we're then going to put on some lime pepper if you can#39’t find either of those use your own favorite seasonal in place of the James crazy salt and in place of the lime pepper just use a lemon pepper now that our ribs are seasoned let'stalk about the smoker the first thing you want to do is get it ready align your water bowl with aluminum foil landfill it about halfway with whatever your favorite liquid is today we#39’re using apple cider vinegar in the drip pan line it with aluminum foil always remember punch that hole in the bottom get rid of those liquids down into the drip tray the reason we do this is to make cleanup a lot easier now#39’re going to set the temperature at225 degrees this is a four and a half hour recipe where we're going to set it for five hours because it takes about 30minutes to preheat the smoker, and we're adding our favorite wood chips today with this recipe we#39;reusing Applewood it gives it a great little punch of flavor, but you can use whatever your favorite wood chips are now our ribs are ready Togo into the smoker we're going to add them to a smoker rack and put them on the middle part of the smoker starting to get a little of smoke coming out now it's been 2 hours sincere#39’ve had our ribs on, and we're infusing a lot of great smoke and the way we Dothan is about an hour into this process added a little more wood chips, so that's twice that we#39’ve added some wood once we wrap these ribs no more smoke because we've got them in the aluminum foil now we#39’re going to go in you see all that smoke billowing out of their wrap them in throw on someheat-resistant gloves when you#39’re going into the smoker to get those ribs offend they are looking perfect now we're going to wrap them and a couple of sheets of heavy-duty aluminum foil what that does be that will give these ribs nice tender juicy result I alwaysrememberclose your smoker door while you#39;rewrapping your ribs so that you can hold that temperature in put them back on the same rack closer up now during this process no need to add any more wood chips because we#39’ve got them wrapped, and they're already infused with that great smoky flavor so now let's make some barbecue sauce first ingredient two cups of ketchup and quarter cup of apple cider vinegar...
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