Ribs today! Need good BBQ sauce? pr0n added

smittysbar · 03-28-2010, 10:26 AM

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

BBQ Grail · 03-28-2010, 10:27 AM

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

Bluesman · 03-28-2010, 10:49 AM

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 · 03-28-2010, 10:53 AM

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 · 03-28-2010, 11:05 AM

if I,m gonna sauce head country is my favorite

BBQ Grail · 03-28-2010, 11:07 AM

Quote:

Originally Posted by Meat Burner

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 · 03-28-2010, 12:38 PM

Sweet Baby Ray's served on the side.

vr6Cop · 03-28-2010, 12:43 PM

Quote:

Originally Posted by schellter

Sweet Baby Ray's served on the side.

I'll second that motion.

txschutte · 03-28-2010, 01:13 PM

Quote:

Originally Posted by Meat Burner

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.

Quote:

Originally Posted by BBQ Grail

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.

smittysbar · 03-28-2010, 01:19 PM

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 · 03-28-2010, 01:19 PM

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

Jeff

Chef Jim · 03-28-2010, 01:28 PM

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 · 03-28-2010, 01:37 PM

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 · 03-28-2010, 04:02 PM

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 · 03-28-2010, 04:25 PM

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?

03-28-2010, 10:26 AM	#1
smittysbar Is lookin for wood to cook with. Join Date: 02-21-10 Location: LaPlata, MO Downloads: 0 Uploads: 0	Ribs today! Need good BBQ sauce? pr0n added 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 __________________ Oklahoma Joe Last edited by smittysbar; 03-28-2010 at 01:21 PM..

03-28-2010, 10:27 AM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	How about no sauce? A nice rub and some smoke makes for a pretty nice rib. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

03-28-2010, 10:49 AM	#3
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	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. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

03-28-2010, 10:53 AM	#4
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	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. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

03-28-2010, 12:38 PM	#7
schellter Full Fledged Farker Join Date: 07-26-09 Location: Farker Rd. Los Angeles, CA Downloads: 0 Uploads: 0	Sweet Baby Ray's served on the side. __________________ Large BGE, Weber Genesis 650, WGA, Snow Creek foldable for camping, Red Thermapen

03-28-2010, 11:05 AM	#5
1toolman Is lookin for wood to cook with. Join Date: 07-18-09 Location: warren mi Downloads: 0 Uploads: 0	if I,m gonna sauce head country is my favorite

03-28-2010, 01:19 PM	#10
smittysbar Is lookin for wood to cook with. Join Date: 02-21-10 Location: LaPlata, MO Downloads: 0 Uploads: 0	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 __________________ Oklahoma Joe

03-28-2010, 01:19 PM	#11
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	I like just a rub then sauce on the side. Can't beat Sweet baby rays for store brought sauce. Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

03-28-2010, 01:28 PM	#12
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	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. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

03-28-2010, 01:37 PM	#13
Sunra is one Smokin' Farker Join Date: 06-10-09 Location: New York, NY Downloads: 0 Uploads: 0	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. __________________ Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520

03-28-2010, 04:02 PM	#14
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	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............. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

03-28-2010, 04:25 PM	#15
smittysbar Is lookin for wood to cook with. Join Date: 02-21-10 Location: LaPlata, MO Downloads: 0 Uploads: 0	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? __________________ Oklahoma Joe

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