fuzzymusket
Well-known member
Hey folks,
I was at Costco the other day and I picked up some Roasted Pineapple Habanero sauce:
http://www.robertrothschild.com/product/product-details.aspx?prodid=561
I am making some baby back ribs for a work Halloween party and I thought I would use this as a base for my bbq sauce. I'm wondering if anyone has ever used this before and has any tips?
I trimmed the ribs and rubbed them with butt rub, they're in the fridge now. Tomorrow in the early morning I'm going to put them on my offset smoker at 225 for 2 hours. Then I'll foil them and rub in some butter and brown sugar, and spritz with apple and\or pineapple juice for another two hours or until up to temp. Then I'll remove the foil and slather with the pineapple habanero bbq sauce, let it glaze and call it good.
Does anyone have a critique of my plan? Here's my intended recipe for the bbq sauce:
Saute a medium onion and a clove of garlic in a little olive oil. Add in a little ginger and red pepper flakes. I'll run the pineapple habanero sauce mentioned above through a blender to make it smooth and then add about 2 cups. I'll add a half cup of bourbon, some Worcestershire sauce, brown sugar, dry mustard to taste. Depending on how it comes out maybe a little ketchup for color.
I'll do some of the racks with a traditional bbq sauce in case anyone doesn't like the heat.
I tend to not follow recipes so much as taste as I go and add what I think will sound good. And actually, this is my first rib attempt on my new smoker. I've always used lump charcoal before, this will be the first time I've used stick wood. I've got some cherry stick being delivered this afternoon. So tips and suggestions both on the recipe and technique of using an offset smoker with stick wood would be much appreciated.
Thanks in advance!
I was at Costco the other day and I picked up some Roasted Pineapple Habanero sauce:
http://www.robertrothschild.com/product/product-details.aspx?prodid=561
I am making some baby back ribs for a work Halloween party and I thought I would use this as a base for my bbq sauce. I'm wondering if anyone has ever used this before and has any tips?
I trimmed the ribs and rubbed them with butt rub, they're in the fridge now. Tomorrow in the early morning I'm going to put them on my offset smoker at 225 for 2 hours. Then I'll foil them and rub in some butter and brown sugar, and spritz with apple and\or pineapple juice for another two hours or until up to temp. Then I'll remove the foil and slather with the pineapple habanero bbq sauce, let it glaze and call it good.
Does anyone have a critique of my plan? Here's my intended recipe for the bbq sauce:
Saute a medium onion and a clove of garlic in a little olive oil. Add in a little ginger and red pepper flakes. I'll run the pineapple habanero sauce mentioned above through a blender to make it smooth and then add about 2 cups. I'll add a half cup of bourbon, some Worcestershire sauce, brown sugar, dry mustard to taste. Depending on how it comes out maybe a little ketchup for color.
I'll do some of the racks with a traditional bbq sauce in case anyone doesn't like the heat.
I tend to not follow recipes so much as taste as I go and add what I think will sound good. And actually, this is my first rib attempt on my new smoker. I've always used lump charcoal before, this will be the first time I've used stick wood. I've got some cherry stick being delivered this afternoon. So tips and suggestions both on the recipe and technique of using an offset smoker with stick wood would be much appreciated.
Thanks in advance!
