Melissa Cookston Style Barbecued Baby Back Ribs Recipe - Page 2

QTEX · 12-02-2012, 11:43 AM

Do the bottom side first.

QTEX · 12-02-2012, 12:31 PM

I wonder what kind of chili powder that she uses? The one like for chili meat style (with other ingredients) or a straight chili powder like new mexico type?, any ideas?

BillywannaQ · 12-02-2012, 02:15 PM

I would think its the New Mexico style chili powder.

QTEX · 12-02-2012, 08:07 PM

Was thinking the same thing too.

Bludawg · 12-02-2012, 08:35 PM

I got a tooth ache just reading the Rub Recipe. I'm sweet enough I like savory. Mustard is fer hotdogs, cheeseburgers & SC BBq sauce.

RevZiLLa · 12-02-2012, 10:54 PM

Good job, Bo

QTEX · 12-03-2012, 09:07 AM

Quote:

Originally Posted by Bludawg

I got a tooth ache just reading the Rub Recipe. I'm sweet enough I like savory. Mustard is fer hotdogs, cheeseburgers & SC BBq sauce.

I did a half rack yesteday but was out of NM chili powder, went to two HEB's and no luck so I used some Ancho chili powder instead. Will have to try it again with some NM later cause it just seemed to much CP with the ancho. They were not bad but not the taste we are used to down here in South Tx. Really did not taste the mustard as she stated. I am always with an open mind but so far not impressed, now what to do with all this left over sugar rub?. That flavor sure would not win a contest down here imo.

JS-TX · 12-03-2012, 10:38 AM

Quote:

Originally Posted by QTEX

I did a half rack yesteday but was out of NM chili powder, went to two HEB's and no luck so I used some Ancho chili powder instead. Will have to try it again with some NM later cause it just seemed to much CP with the ancho. They were not bad but not the taste we are used to down here in South Tx. Really did not taste the mustard as she stated. I am always with an open mind but so far not impressed, now what to do with all this left over sugar rub?. That flavor sure would not win a contest down here imo.

Toss it or doctor it up. I've made some rub from recipes out of books and just wasn't impressed. I kinda doubt this is her real comp recipe and if it is, then I bet she has a few secrets she's keeping to herself. It's crazy to think how winning flavors vary so wildly. Even within parts of TX itself.

QTEX · 12-03-2012, 11:05 AM

Yes thats true JS, I seriously doubt thats the "world champ" rib rub. I may be better with the NM chili or another. Yes I have a couple of those plastic gallon tubs I keep around for all the rubs I dont like, mix them all together and add more salt and pepper and they make great brisket rubs for the bigger catering cooks and also great Xmas presents to my bil's, they alwasys love the rubs I give them, lol.

Lake Dogs · 12-03-2012, 11:17 AM

Pete and I have talked a few times, comparing notes. They're mustard on folks, whereas I'm a marinade the ribs type, otherwise we're almost identical, including the foil, but they put a little more A/J than I do because I've already marinaded mine in A/J/water... Depending on temps, BB's, +- 4 hours total. They do 2 out of foil, 2+- in foil, with 15 at end. I do 1.5 out of foil, 2.5 in foil, and I'll just brush on the very hot sauce at the end (the set up time in the box is plenty, IMHO). I knew our rubs were very similar, and they are. Mine has less sugar in it...

JS-TX · 12-03-2012, 11:20 AM

haha, I hope they don't ask for more of the same rub, lol.

QTEX · 12-03-2012, 10:24 PM

Quote:

Originally Posted by Lake Dogs

Pete and I have talked a few times, comparing notes. They're mustard on folks, whereas I'm a marinade the ribs type, otherwise we're almost identical, including the foil, but they put a little more A/J than I do because I've already marinaded mine in A/J/water... Depending on temps, BB's, +- 4 hours total. They do 2 out of foil, 2+- in foil, with 15 at end. I do 1.5 out of foil, 2.5 in foil, and I'll just brush on the very hot sauce at the end (the set up time in the box is plenty, IMHO). I knew our rubs were very similar, and they are. Mine has less sugar in it...

Ya know I was out of aj too and forgot to buy some when i went to town so did not use any. The foils had plenty of natural juice in there when I opened it up, no apple juiced needed except for an even sweeter taste not much though I would think.

JS the do but always get "this new and better rub I just came up with", ha ha.

12-02-2012, 08:35 PM	#20
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I got a tooth ache just reading the Rub Recipe. I'm sweet enough I like savory. Mustard is fer hotdogs, cheeseburgers & SC BBq sauce. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

12-02-2012, 10:54 PM	#21
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	Good job, Bo __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker A trench filled with wood coals and covered with chain link fence

12-03-2012, 11:17 AM	#25
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Pete and I have talked a few times, comparing notes. They're mustard on folks, whereas I'm a marinade the ribs type, otherwise we're almost identical, including the foil, but they put a little more A/J than I do because I've already marinaded mine in A/J/water... Depending on temps, BB's, +- 4 hours total. They do 2 out of foil, 2+- in foil, with 15 at end. I do 1.5 out of foil, 2.5 in foil, and I'll just brush on the very hot sauce at the end (the set up time in the box is plenty, IMHO). I knew our rubs were very similar, and they are. Mine has less sugar in it... __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

12-02-2012, 11:43 AM	#16
QTEX Full Fledged Farker Join Date: 07-25-12 Location: Edinburg	Do the bottom side first.

12-02-2012, 12:31 PM	#17
QTEX Full Fledged Farker Join Date: 07-25-12 Location: Edinburg	I wonder what kind of chili powder that she uses? The one like for chili meat style (with other ingredients) or a straight chili powder like new mexico type?, any ideas?

12-02-2012, 02:15 PM	#18
BillywannaQ Full Fledged Farker Join Date: 02-08-08 Location: El Paso, Texas	I would think its the New Mexico style chili powder.

12-02-2012, 08:07 PM	#19
QTEX Full Fledged Farker Join Date: 07-25-12 Location: Edinburg	Was thinking the same thing too.

12-03-2012, 11:05 AM	#24
QTEX Full Fledged Farker Join Date: 07-25-12 Location: Edinburg	Yes thats true JS, I seriously doubt thats the "world champ" rib rub. I may be better with the NM chili or another. Yes I have a couple of those plastic gallon tubs I keep around for all the rubs I dont like, mix them all together and add more salt and pepper and they make great brisket rubs for the bigger catering cooks and also great Xmas presents to my bil's, they alwasys love the rubs I give them, lol.

12-03-2012, 11:20 AM	#26
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	haha, I hope they don't ask for more of the same rub, lol.