Ribs on Today
03-17-2012 | 09:50 AM
#1
Thread Starter
Nontypical Buck
Joined: Mar 2005
Posts: 1,392
Likes: 0
From: Renfrew County, Ontario, Canada
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
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
Some temptin to tuck in right then and there.
03-17-2012 | 01:40 PM
#4
Thread Starter
Nontypical Buck
Joined: Mar 2005
Posts: 1,392
Likes: 0
From: Renfrew County, Ontario, Canada
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
All set to go.
Rib Poaching Neighbour.
On the plate with some fries.
and finally,
Having a taste of the Secret Ingredient.
HA
03-18-2012 | 12:14 PM
#6
Thread Starter
Nontypical Buck
Joined: Mar 2005
Posts: 1,392
Likes: 0
From: Renfrew County, Ontario, Canada
HA
04-07-2012 | 05:20 AM
#9
Fork Horn
Joined: Aug 2007
Posts: 201
Likes: 0
From: Central Indiana
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.
04-07-2012 | 09:59 AM
#10
Thread Starter
Nontypical Buck
Joined: Mar 2005
Posts: 1,392
Likes: 0
From: Renfrew County, Ontario, Canada