Barbecue Ribs - cooking recipe
Ingredients
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vinegar and water (1/3 water to 2/3 vinegar)
4 Boston butts
dry barbecue seasoning
Preparation
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Make enough basting mixture to keep the meat moist while cooking.
Alternative meats include a 12 to 14-pound shoulder or loin back ribs, cut in half.
Ask your butcher for recommendations. Sprinkle the dry barbecue seasoning on the meat 24 hours before cooking.
Steam the meat in a pan for 45 minutes.
Do not put the meat directly in the water.
Raise it above the waterline with a grill or some other device.
After the steaming process is complete, put all of the meat in a Webber Closed Cooker and let it cook for 12 to 14 hours.
Baste with vinegar-water periodically to keep it moist.
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