Camp Cooking and Game Processing Trade recipes and other tricks of the trade for cooking wild game.

Ribs on Today

Old 03-17-2012, 09:50 AM
  #1  
Nontypical Buck
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Default Ribs on Today

My last few tries at ribs just didn't have the flavour that I like. I like them smokey and sweet with just a bit of heat. If my sauce is any indication, I may have nailed it this time.

Here they are going in with the rub on. I just rubbed them down and into the smoker they went. I'll be spritzing with apple juice and I have apple wood in the pan and apple juice in the drip pan.
225'F for 3 hrs



The Rub is a modified Kansas City Rub;
1/4 cup Paprika, 1 cup Brown Sugar, 1 tbspn Black Pepper, 1 tbspn Salt, 1 tbspn Chilli Powder, 1 tbspn Garlic Powder, 1 tbspn Onion Powder, 1 tspn Cayenne Pepper

Here they are getting sauced then wrapped in tinfoil for another 2 hrs @ 225'F



My sauce recipie is a modified Kansas City Sauce as well.
Sauce recipie;2 cup Ketchup, 1/2 cup Water, 2 cup Brown Sugar, 1/2 cup Honey, 1/2 cup Molasses, 1/2 cup Vineager, 1/2 cup Maple Syrup, 1 tspn Black Pepper, 3 tbspn Bourbon (+ a shot for the cook), 4 tbspn Olive Oil, 3 tbspn Paprika, 1 tbsp Chilli Powder, 1 tbspn Garlic Powder, 1 tspn Cayenne Pepper. Simmered 3 hrs last night and another 2 today. Apply lots but save some for when they come out of the foil and for when they hit the table.


See ya in a couple of hrs.

HA
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Old 03-17-2012, 11:10 AM
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Just had them out and opend up the tin foil. Sauced them and back in the smoker for their final hour. Some temptin to tuck in right then and there.

HA
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Old 03-17-2012, 12:06 PM
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All done and resting. Just waiting on the fries.

Had a little taste. OMG!!!!!!!!!!!!

HA

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Old 03-17-2012, 01:40 PM
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Well they're done. Smokey n' sweet with a little too much heat. Next batch will be a tad lighter with the pepper. But overall....I'd give them an A-.

All set to go.


Rib Poaching Neighbour.


On the plate with some fries.


and finally,
Having a taste of the Secret Ingredient.


HA

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Old 03-17-2012, 07:16 PM
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Boy do I love ribs. Started drooling just seeing the pics of yours. I'm not to good at it yet, but will be getting much better with more practice. Thanks for sharing. Only inspires me.
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Old 03-18-2012, 12:14 PM
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Originally Posted by KT29 View Post
Boy do I love ribs. Started drooling just seeing the pics of yours. I'm not to good at it yet, but will be getting much better with more practice. Thanks for sharing. Only inspires me.
You're welcome! Mine are a work in progress as well. Almost to the point where I like them. Next batch should be it.

HA
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Old 03-18-2012, 12:25 PM
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i kinda wish i didnt look at this now, because now i want some lol they look great enjoy them!
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Old 03-25-2012, 06:18 PM
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Look really good!
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Old 04-07-2012, 05:20 AM
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Looks great!! Next time try the 2-2-1 method. (2 smoke, 2 tinfoil, and apply sauce open for last hour) Keep that heat around 240 and I think you'll have it nailed.

Last edited by batchief909; 04-07-2012 at 05:23 AM.
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Old 04-07-2012, 09:59 AM
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Originally Posted by batchief909 View Post
Looks great!! Next time try the 2-2-1 method. (2 smoke, 2 tinfoil, and apply sauce open for last hour) Keep that heat around 240 and I think you'll have it nailed.

Thanks for the tip BC909. They were pretty good last time. Just a little too hot.

HA
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