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Ribs

There is no finer use for a smoker than making up some ribs. Depending on where you're from, the ribs might be pork—or beef, if you're wrong—and they might be baby back or spare and you might use a dry rub or a sauce. Whatever you do, the ribs need to be tender, moist and flavorful. Memphis-style ribs use a dry rub that's more spicy than sweet. The ribs are baby back—also known as loin back—and slowly smoked over a hardwood fire.

How To Smoke Perfect Ribs Every Time. - YouTube

出典:YouTube

Brisket

While Texans are just plumb wrong about eating beef ribs, their brisket is a key reason to not mess with them. The same tough cut of meat is used for corned beef and pastrami. All the methods of preparation seek to tenderize the cow's pectoral muscle into something not just edible but delicious. Briskets are flat, wide pieces that take care and patience to cook right. The rub is designed to produce a crunchy bark-like crust on the outside and keep the meat tender and juicy on the inside. The lazy person can use the "Texas Crutch," which is smoking the brisket for a couple of hours and then wrapping it in foil to braise until it's done.

Texas Brisket - Easiest Smoked Brisket Recipe Ever! - YouTube

出典:YouTube

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