Chili Molasses Smoked Beef Ribs

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   Add everything to pot big enough to completely immerse your ribs.

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   Pot should be big enough to completely submerge your ribs.

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   I cut my racks down to 2-3 rib pieces.

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   Not in singles or they dry out to much.

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   Simmer, covered on low for 45-60 minutes.

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   DO NOT BOIL!

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   Transfer to barrel pit or smoker, and smoke for 1-2 hours.

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   Use a brush or mop to baste a couple of times while on the barbecue.

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   *1- In general the ratio for liquid is 2 to 1 apple cider.

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    I have added beer, wine, a cup of leftover coffee, orange juice, etc.

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    Just be sure your ribs are completely covered.

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    *2- You can use Worcestershire sauce, Soy sauce, or some other equivalent.

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    All of these are salty which is why I do not add any other salt, it dries out the meat.

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    It is betterr to add the salt while you are eating!

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    *3- You could use any mild/medium dried chili, or if you don't have any just use more Chili power, Cayenne powder or Chipotle powder.

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    *4- Allspice really gives this that something special, but if you don't have any try a little cloves, cinnamon or nutmeg.

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    (But NOT a whole tablespoon of these spice.

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    ).

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    I have only ever smoked these using mesquite, or charcoal with some pecan or peach.

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    I don't know how oak or hickory will affect the flavors.

No additional tips available.