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Smoked 0.99/lb Brisket & Spare Ribs Part #1 Recipe Video
|Prepared mustard||1 Cup (16 tbs) (or use stone ground mustard)|
|Barbecue rub||2 Cup (32 tbs) (Suckle Busters Competition rub)|
|Barbecue sauce||1 Bottle (1 l) (Suckle Busters Bbq sauce)|
|Honey||1 Cup (16 tbs)|
Calories 1852 Calories from Fat 1291
% Daily Value*
Total Fat 143 g220.3%
Saturated Fat 59.7 g298.4%
Trans Fat 0 g
Cholesterol 388.2 mg
Sodium 2536 mg105.7%
Total Carbohydrates 39 g13%
Dietary Fiber 0.44 g1.8%
Sugars 34.8 g
Protein 92 g183.5%
Vitamin A 16.3% Vitamin C 6.3%
Calcium 4.8% Iron 50.9%
*Based on a 2000 Calorie diet
Things You Will NeedSmoker
1. Set the brisket on a large sheet of plastic wrap or on a meat board.
2. Sprinkle the dry rub on both sides of the brisket.
3. Rub the mixture onto the brisket so that it forms and nice crust all over.
4. For the spare ribs, remove the white sinuous and membrane using a meat knife or scissors.
5. Smear a good amount of mustard all over the ribs.
6. Wrap the meats tightly in the plastic wrap. Place in a roasting pan and let marinate refrigerated at least 6 hours or overnight.
7. Remove the meat from the refrigerator and let come to room temperature.
8. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
9. Remove, drain and set aside.
10. Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full.
11. Place the unwrapped brisket on the lower rack off the direct heat and the spare ribs on the rib rack.
12. Close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 150 to 160 degrees F., about 4 to 5 hours. Remove the spare ribs from the grill and let rest for 20 minutes.
13. Combine the honey and the barbecue sauce in a bowl. Using a meat mop, slather the sauce over the ribs, all over and both sides.
14. Place the brisket and ribs in separate plastic bags and seal the bags well.
15. Return the meat in the bags to smoker and let cook for another 8 to 10 hours or overnight at very low heat.
16. Remove the meat and let rest for 1 hour before carving the meat.
17. Drain the juices accumulated in the cooking bags.
18. Slice the brisket against the grain.
19. For the ribs, cut between the bones.
20. Serve the meats with a Barbecue Sauce on the side for dipping. You can use the meat juices to prepare the sauce.
21. The brisket meat can be used for sandwiches.