Ribs today! Need good BBQ sauce? pr0n added

smittysbar · Mar 28, 2010

Cooking a couple racks of ribs today. Was wondering if anyone would like to share a favorite recipe for the BBQ sauce.

I will add pr0n throughout the cook.

Also I have not decided if I am going to foil or not, any suggestions?

This is my first cook for ribs, so any advise would be greatly appreciated :thumb:

BBQ Grail · Mar 28, 2010

How about no sauce? A nice rub and some smoke makes for a pretty nice rib.

Bluesman · Mar 28, 2010

Rub your ribs and then cook for 2 hours. If you want to, or need to foil, foil them with some apple juice for 1.5 hours, then return to the smoker. I serve most of my ribs dry and then let the folks determine thier sauce of choice. I like em dry. Time is a rule of thumb. Best to use the 90* bend test, before and after the foil. Good luck and let us know how they turn out.

Meat Burner · Mar 28, 2010

For the first cook of ribs, I would suggest no sauce and no foil. That gives you a perfect base for doing something different next time. You might find it will produce some might fine ribs. Let us know what you decide and good luck bro.

1toolman · Mar 28, 2010

if I,m gonna sauce head country is my favorite

BBQ Grail · Mar 28, 2010

Meat Burner said:
For the first cook of ribs, I would suggest no sauce and no foil. That gives you a perfect base for doing something different next time. You might find it will produce some might fine ribs. Let us know what you decide and good luck bro.

DING DING DING
Winner, Winner Rib Dinner

schellter · Mar 28, 2010

Sweet Baby Ray's served on the side.

vr6Cop · Mar 28, 2010

schellter said:
Sweet Baby Ray's served on the side.

I'll second that motion. :thumb:

txschutte · Mar 28, 2010

Meat Burner said:
For the first cook of ribs, I would suggest no sauce and no foil. That gives you a perfect base for doing something different next time. You might find it will produce some might fine ribs. Let us know what you decide and good luck bro.

BBQ Grail said:
DING DING DING
Winner, Winner Rib Dinner

The only thing I would add is later, after your first run with "dry" ribs, is to try an apple butter glaze or a pepper jelly.:thumb:

smittysbar · Mar 28, 2010

Okay here we go, I am going to try to cook with no sauce and no foil.

2 spare ribs

Trimmed up

Rub and some friends came over so we threw on some other stuff. Ribs, split chicken breast, shrimp and mushroom kabobs, small brisket, small pork loin.

My Oklahoma Joe fired up (using apple wood, lump, and Kingsford)

Then we decided to try a recipe we heard of on some wild turkey breast, involving coffee grounds.

And everything on the grill

jeffjenkins1 · Mar 28, 2010

I like just a rub then sauce on the side. Can't beat Sweet baby rays for store brought sauce.

Jeff

Chef Jim · Mar 28, 2010

I used to sauce but let everyone decide on their own. Found that the rub is more important, The sauce does not do much in the end.

I have had great success without foil for many years an my littlt gasser but not like the 3-2-1 method. Smoke for 3 hours, foil for 2 and again for one hour to finish. Then wrap it and let it rest for 30 minutes.

Sunra · Mar 28, 2010

Thats going to be a nice feast! Sweet Baby Ray's sause if you have to use sauce. I sometimes buy a 1/2 of the cheap stuff and doctor it up. That way I can get quite a few different sauces from it.

aquablue22 · Mar 28, 2010

Good looking ribs there, Not a fan of saucing or foiling ribs during the cook. I like to rub them with a really good rub, let them rest in the frig over night and then low and slow for 5 or 6 hours IMO, saucing give the ribs an artificial flavor layer, taste like sauce not good ribs and I think foiling make them too moist, all the meat comes off in one bite! Just sayin.............

smittysbar · Mar 28, 2010

Also have another quick question, I have on a pork loin, do I pull it at 170* or do I go longer like you do with shoulders?

txschutte · Mar 28, 2010

I'd go 150* with that.

BBQ Grail · Mar 28, 2010

smittysbar said:
Also have another quick question, I have on a pork loin, do I pull it at 170* or do I go longer like you do with shoulders?

txschutte said:
I'd go 150* with that.

I'm a pork loin pulled at 145 guy myself...

Meat Burner · Mar 28, 2010

yep...what^^^^^they said.

Grillman · Mar 28, 2010

Looks like a feast for Henry VIII

sdb25 · Mar 28, 2010

If you wrap your ribs with brown sugar/honey/butter a la 3-2-1, the juice that comes out is great as a sauce base.

If you dont have time to make your own sauce, mix it 1:1 with sweet baby rays for a smokey, porky, sweet sauce.

Ribs today! Need good BBQ sauce? pr0n added

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