Thread: babyback help!
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Old 02-01-2013, 09:14 PM   #26
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)

Forget the brisket with ribs. grab one or two pork tenderloins, that's always a crowd pleaser and similar cooking time/ temps as ribs. Almost set it and forget it really. Dude I just did a bacon wrapped tenderloin yesterday that knocked my socks off.

RIBS: Mine fall off the bone. Temp 250 approx 3 hours
You need to marinade overnight with:
1 liter ginger ale
1 qt orange juice
1 1/4 cps soy sauce
1/2 cup salt
2 1oz packets of dry ranch dressing mix.

This will cover about one good rack of ribs so adjust accordingly
I put mine in 2 gal zip lock bags

My rub is:
1 cup brown sugar
1 tbsp chili powder
1tbsp dry mustard
2 tbsp salt

2 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried basil

My Sauce is:

  • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • ½ tablespoon hickory liquid smoke
  • ½ tsp garlic powder
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

After 45 minutes of smoking spritz ribs every 15 minutes with:
mixture of the following in a fine spray -spray bottle

3 cups apple juice
2 cups white wine vinegar
2 tablespoons imitation butter (comes in like a vanilla extract bottle in the seasoning section)

after 2 hours of smoking, put in a pan with apple juice and cover with foil for about an hour.

I use a combo of pecan wood and apple wood- promise you these will be the best ribs you have done!

Dont forget, after you take them out of the pit, leave them covered for 15minutes to rest
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[SIZE=2][SIZE=2][URL=""]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]

Last edited by BayoustateBBQ; 02-01-2013 at 09:37 PM..
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