"Fall Off the Bone" Smoked Meat Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 to 3 lbs of:
Chicken breasts (bone-in and skin-on is best) -or-
Beef ribs (short ribs or back ribs) -or-
Pork ribs (country style, back, short ribs or boneless ribs)
1/2 c. olive oil
1/2 c. Randy's BBQ Rub*
2 tbsp. Wrights Liquid Smoke
4 c. cold water
8 to 12 oz BBQ sauce (your favorite)
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Directions: |
Directions:You’ll need a baking pan with a bottom rack to get the meat off the bottom of the pan. Brush the meat on both sides with olive oil then sprinkle BBQ rub on the meat; rub well to spread spices evenly over the meat surface on all sides. Place the meat on a rack inside the baking pan. Mix the Wrights Liquid Smoke with cold water and pour the mixture into the bottom of the pan (the meat should not touch the water.) Cover the entire pan ‘tightly’ with aluminum foil and bake in a slow oven (225° to 250°) for 3-4 hours. Check the meat after 3 hours or so for doneness. You want the bones to be a little loose but if the meat is over cooked, it will fall apart during the final cooking step. Remove from oven and cool as desired. You can make this a day before and refrigerate the meat until you are ready to use it. Do not put BBQ sauce on the meat until you are ready to grill. Grill the meat using either a gas or charcoal grill. Once the meat is hot, brush the BBQ sauce on as desired and turn once apply sauce to the other side. You can also reheat in the micro-wave or oven but I like to use the grill. Bon Appetite.
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Number Of
Servings: |
Number Of
Servings:6-8 servings |
Preparation
Time: |
Preparation
Time:6 hours |
Personal
Notes: |
Personal
Notes: *See Randy's BBQ Rub recipe.
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