I like to use a tablespoon of bacon-fat to start out.
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Dry Rub or BBQ Sauce?
- Thread starter Hardcore
- Start date
This way works great!! Just make sure the foil is wrapped up tight. Last 15-20 mins on the grill with a sauce bath and they are awesome.
Use a smoker and the 3-2-1 method @ 225*. 3 hrs in the smoke, mist with apple juice in a spray bottle hourly. 2 hrs in foil mist with apple juice before sealing foil. Remove from foil for an additional hour on the smoker to finish. Enjoy ribs!!! Finish with favorite cigar and cold beer....PRICELESS!
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Cigar Cowboy
BoY...in Hell!!!
5280Duc, I had to go check my backyard. I thought you had my smoker LOL
Mine looks just like that one.
Mine looks just like that one.
sounds like you have a resturant to open
I did a dry rub & used apple juice every hour on the hour. I also lightly brushed on sauce the last hour. I put some soaked hickory chips wrapped in foil with holes punched in the foil in the flame. Turned out great. Thanks for the pointers guys!
What he said!:smokingme:applause:
You should dry rub the night before. Allow the ribs to come to room temp BEFORE putting them your grill. Cook sloooooow and low. When they are ready to come off the grill mop your sauce on and cook an additional 10 - 15 mins (if leaving on the same cooker).
I like to take this opportunity to move them to a preheated gas grill for 5 - 10 mins to get them good and sticky and to heat the sauce up. Pull 'em off, let 'em rest a few mins then dig in!
BE CAREFUL with BBQ sauce though. Judging by the nature of the post you will be using a commercially available store bought sauce. These sauces are composed all most exclusively of corn syrup and sugar. The sauce will burn VERY easily and leave a, well, burnt taste. Not good. This is why you add the last 10 mins ONLY.
Good luck, have fun...EXPERIMENT!!
SuperKrishna
Guyanese Member
I season my spares and fire up the barrel smoker. With one chimney of charcoal, I drop them on and every thirty minutes rotate the grate 90 degrees. After two hours pull them, cover them in butter, brown sugar and honey then wrap them in foil and put them back on. Repeat for another hour rotating every 15 minutes and they are perfect. That's Kansas city style ribs in 3 hours. After the foiling, you can cook for two hours instead of one to get fall off the bone ribs, but that's overcooked.
I haven't really read any of the responses in this thread, but... When a Rub is done right, it's hard to beat IMO. When I don't have to add a sauce cuz the meat itself has so much flavor... HEAVEN!!!:drool:
QUOTE=5280Duc;756277]Use a smoker and the 3-2-1 method @ 225*. 3 hrs in the smoke, mist with apple juice in a spray bottle hourly. 2 hrs in foil mist with apple juice before sealing foil. Remove from foil for an additional hour on the smoker to finish. Enjoy ribs!!! Finish with favorite cigar and cold beer....PRICELESS![/QUOTE]
exactly the way i do it.
exactly the way i do it.
Heck i do both rub and sauce. But i only put on da sauce after i slow smoked them with a texas type smoker.
And yes in texas they do put on da sauce too. Its like cigars what floats yer boat.
And yes in texas they do put on da sauce too. Its like cigars what floats yer boat.
