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Slowly.. as my head emerges from my ass. The topic is Ribs.

BBQchef33

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Phil
Hello Ladies.... I just may be coming somewhat human soon.. A few brothers have been privvy to where I have been and giving me the backbone that I lacked.. and because that.. TONIGHT I MADE RIBS!!!

Me.. Phil.. has not fired up a smoker in nearly a month... I BROILED steaks twice for my kids, not even wanting to grill and dropped 15 lbs in 3 weeks.... Low and behold!!! tonight 6 racks of babybacks and 10 lbs of Wings emerged from the Backyard Chef. Tomorrow I'm gonna try to make it to restaurant depot for a brisket and 2 butts for thanksgiving.
Hittin the road again on Sunday for a wednesday return. TK, I'll be in Hearndon, VA. If your around.

Damn.. these ribs were kickjass, made them a little differently in tehnique this time around. Rubbed them down good withy some of that rub Brian brought to the bash.. Brian, the ones with the pepper pieces in it??? Cooked over Richies Red Oak and Cherry. All wood.. little bits of lump. But after about 4 hours instead of foiling them, I started to slosh them down in dreamland thinned out a little with applejuice and heated up(kept hot). Mopped them down every 10-15 minutes real heavy, afetr about 45 minutes, I turned them over and poured dreamland onto the membrane side and let it pool there... would open up and brush it around a little , but kept the puddle in place. Alos kept the fire stoked to compensate for the frequent opening to mop. Did the Mop Mod for abut an hour 115 and took them out...

WEll ladies.. if your cooking for therapy, and are willing to babysit and mop and talk to the ribs.. these came out excellent!! Being they werent foiled, the meat had alot of body to it(not too soft).. tugged off the bone instead of falling off. Excellent!!! Damn.. now all I need is an appetite to polish off the whole rack.. but tonight small half rack did it for me... But the kids and wife finished off 3 racks on there own.. Tomorrw.. off to get a few butts.. and firing up the beast for the day.. Id I run out of time, I transfer to the WSM for the duration.


And just think.. I even moved the burner and chimney away from the pile of leaves this time. :P
 
I can see them now.........just before they disappeared. Ribs don't last long around here either.
 
Phil, I'm sure it will be OK! Ribs will do that for you.

As to where your head has been ...well, that's more information than I needed to know.

Just curious, when you "pooled" the sauce all over the membrane side, did it eventually thicken up and attach like a "skin" or stay runny enough to use it as a basting reservoir? (I KNOW you didn't burn it) Just tryin to get an idea of your temps.

-Mike
 
Dreamland wont burn down

low in sugar and tomato, relative to regular "sauce"
 
I've been meaning to try it. Is it a more vinegary Carolina type?
 
Sorry mike.. head is emerging.. so I didnt ignite the entire backyard this time.. Thought you guys would be proud.... Just figured i'd share. :)

To the ribs... the dreamland stayed thin and runny enuf to be a reservior. i kept the temps around 250-300 but was opening often to brush the ribs and spread the dreamland. The dreamland stayed pooled in the membrane and I just kept spreading it around until it eventually was just more like glazing, then I added more. It never reduced to a paste or thickened up like a regular BBQ sauce. Turned the ribs a nice brown on both sides, made a light glaze on them. When I removed them, there was still dreamland in the cavity that I poured onto each subsequent rack as they came off.

But i really babysat them for near an hour... brushing often.... Not to sound corny.. but it was more a theraputic technique than practical one. Was just out there to cook, tend fire.. brush the ribs.. hang out with a few brews and my dogs.. damn, i think i was even talkin to them ribs.. ... but they sure came out good!!!!
 
Has anybody tried to make thier own dreamland sauce?

Steve
 
Yes, there is a receipe in the Receipe section for dremland.. IT IS NOT DREAMLAND, NOR A COPYCAT. !!!! Completely different receipe, followed it to the T and flushed it 2 days later.
 
Here is a recipe for Danny Gaulden's "Almost Dreamland" sauce. I have never tried Dreamland so I don't even know if I am close. Someone may try this and let us know if its any good.

Almost Dreamland Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 28-ounce can tomato puree
1/3 cup yellow mustard
3 cups water
1 1/2 cups cider vinegar
1/4 cup dark corn syrup
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon brown sugar, packed
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder

In a large saucepan, whisk together tomato puree and mustard until
smooth. Stir in remaining ingredients and bring to a boil. Reduce
heat to low and simmer 30 minutes, stirring occasionally. Serve warm.
Sauce may be refrigerated for several weeks.
 
Whoa, whoa.

Don't fark up my Dreamland threads on this group.

Chris, and anyone else, goto www.dreamlandbbq.com and order a jar for $10.

Carl. Jump in here.

Its the best $10 you ever spent, and when you order more, you get quantity discount.

There aint nothing like piulled pork, or ribs, and Dreamland for dipping.

Official dipping sauce of the brethren.
 
In my head, where it is staying until I get around to marketing it sometime in the next year or so.

Actually I use Steve Raichlins sweet and smokey recipe form his book, sauces rubs and marinades. Only difference is I use my homemade catsup instead of store bought. Still a damned good recipe that everybody around here loves. Either way it is a worthwhile book to pick up.
 
It becomes official when enough brothers get a taste and say, your right, that is farking good.

Helps if Phil eats it like water.

We can have shitloads of officals. Official dipping, basting, mopping etc. sauces. Best vinegar sauce, bhot sauce,wing sauce, etc. Officail spice, rub, rib rub pork rub, etc.

Sooooo, if you want your sauce to be officialized, just send it to us :)

Stuff like Southern Flavor was just so versatile, it was easy for people to adopt it when they didnt have time to rmake there own.

what should the offical mod be?
 
lets use a couple examples.

The other day, I was making coffee after dinner..., opened the spice cabinet and by reflex I grabbed southern Flavor. That wouldve made for an interesting dessert. Its the first thing I grab for almost everything.


Last night i dumped a jar of Dreamland on 2 pork butts before foiling them. I saved a little in the jar to dip a few sneaked pieces in. My daughter came in, looked at the empty dreamland jar and said....

DAD. !!!!There IS more of this in the basement isnt there? You DID NOT finsih the dreamland on THOSE DID YOU???? I'm going down to check.
shes 12.. and ya know something . I wasnt sure if there was more.. but I was afraid.. very afraid..
 
Be very very afraid. tomorrow I will commence to making a batch of sauce. I want as many opinions as possible.
 
There aint nothing like piulled pork, or ribs, and Dreamland for dipping.

That's the slogan. "Ain't nothin like em nowhere." I'm in Birmingham and keep a bottle handy all the time but I'm like parrothead and try to make my own sauce as often as possible.
 
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