Last Time Dry Ribs.... This Time Wet Ribs

[thirdeye]

My last ribs were Memphis style dry ribs, which is my favorite way to go. However, I'm not adverse to glazing especially if I can doctor the sauce a little bit. I started off with 3 racks of St Louis spares (at least that what they were labeled) and laid down some Cimarron Doc's and Birds & Bones, then added a little more chili powder.

I had the BDS running around 250° most of the cook, and I sprayed with juice after hour one.

Between hour three, and four I wrapped with apple juice, agave and a tiny amount of butter, they took another 1.5 hour to tender up. So far this is my routine for my dry ribs, but instead of moving them back on the pit to set the bark, I brushed with the foil juices and added a mix of Blues Hog, with a couple tablespoons of a Carolina sauce, and some Texas Pepper Jelly Rib Candy and let the glaze set for maybe 10 minutes.

 

[GrantAshton]

Look great!

 

[Crispy Bacon]

How’s that rib candy? I want to try the cherry habanero.

 

[thirdeye]

How’s that rib candy? I want to try the cherry habanero.

Mine is the Apple Cherry Habanero. It's not overly hot, the flavors are well balanced. It's really good on wings.