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Discussion Starter · #1 ·
2 racks of baby back ribs. Remove membrane and trim fat.

1 TS Seasoning Salt
1 TS Salt
1/2 cup of brown sugar
1 tS black pepper
2 TS Chili Powder
1/2 tS Cayenne pepper (Mild) 1 tS (Spicy) 1 TS (Hot)
2 tS Onion Powder
1/2 tS Ground Mustard
1 tS Paprika

Mix above in bowl
Rub on top and bottom of ribs. Massage the rub into it
Place ribs in a zip lock back (I cut mine in 1/2 to fit them in the big bags)
Place in fridge overnight

Soak Hickory chips in water overnight

Put 2-3 cups of apple juice in the steam pan. (keep an eye on it so it doesn't burn out.. add more if needed)

Smoke at 250* for 3 hours

Wrap ribs in aluminum foil and spray (DO NOT SOAK) with apple juice. Place back in smoker for 1-2 hour

Remove ribs from foil and place back on rack. Be careful they will fall apart.

Smoke the rest of the way to your licking. (internal temp should be 170*)


These are phuckin killer. You can eat them with your favorite BBQ sauce if you would like!!!

Enjoy
 

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Where the Weak are Killed and Eaten and Exchange Recipes?
Say it aint so!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 

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Hey! If we're going to 'Kill & Eat'em', we should at least properly prepare them!
 

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Got a sauce for you to try

1 pound Brown Sugar
8 oz. Dark Molasses
32 oz. Generic Ketchup
18-24 oz. can Diced Stewed Tomatoes
4 Heads Garlic (Roasted)
2 Poblano Peppers (Diced)
2 Jalapeno Peppers (Diced/No Seeds)
2 Vidalia Onions (Diced)
Salt to taste
Secret Ingredient (Scroll Down)
1/2 Stick Butter



In X-Large Sauce Pan, saute peppers and onions in butter until very soft, add roasted garlic, stewed tomatoes, 1/2 brown sugar, ketchup and molasses. Simmer about an hour then a dash or two of salt to taste, continue simmering and add 1-2 cups of Jim Beam Bourbon Whiskey(Secret Ingredient) making sure not to boil after sauce begins to thicken taste for your own personal level of sweetness and either add more brown sugar or dilute with a touch of apple cider vinegar. Continue to cook until all ingredients are well blended and sauce is consistency of warm mustard(it will thicken as it cools) remove from heat and use as desired.
 

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Discussion Starter · #6 ·
Got a sauce for you to try

1 pound Brown Sugar
8 oz. Dark Molasses
32 oz. Generic Ketchup
18-24 oz. can Diced Stewed Tomatoes
4 Heads Garlic (Roasted)
2 Poblano Peppers (Diced)
2 Jalapeno Peppers (Diced/No Seeds)
2 Vidalia Onions (Diced)
Salt to taste
Secret Ingredient (Scroll Down)
1/2 Stick Butter



In X-Large Sauce Pan, saute peppers and onions in butter until very soft, add roasted garlic, stewed tomatoes, 1/2 brown sugar, ketchup and molasses. Simmer about an hour then a dash or two of salt to taste, continue simmering and add 1-2 cups of Jim Beam Bourbon Whiskey(Secret Ingredient) making sure not to boil after sauce begins to thicken taste for your own personal level of sweetness and either add more brown sugar or dilute with a touch of apple cider vinegar. Continue to cook until all ingredients are well blended and sauce is consistency of warm mustard(it will thicken as it cools) remove from heat and use as desired.
Printed and saved.. Thanks Don!!
 

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Great recipe I have been cooking ribs that way for a couple years now. Just watch the Cayenne pepper, I just put a couple dashes in the rub. One time it made my kids cry. I have tried many different sauses and Sweet Baby Rays seems to work the best. When they are cooked this way they don't need much sauce. I will give BigDon's recipe a try.
 

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Discussion Starter · #10 ·
Great recipe I have been cooking ribs that way for a couple years now. Just watch the Cayenne pepper, I just put a couple dashes in the rub. One time it made my kids cry. I have tried many different sauses and Sweet Baby Rays seems to work the best. When they are cooked this way they don't need much sauce. I will give BigDon's recipe a try.
You are right. I like them hot and that recipe did note about that. I will make a note on the post.. :p
 

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Nice recipe, I make my own rubs and sauces most of the time. I watch the cayenne pepper too, a little goes a long way. I try to limit the chili powder and cayenne pepper to the rub and not the sauce come to think of it.
 

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Mine are really easy, and are so tender the bones come right out of them with ease. You can get whatever type ribs you want at your grocery of choice. Wife prefers TX style, because of no bone. I prefer the ones with small bones, as they have a little better flavor to me.

1. Take a deep pan(Walmart has disposable aluminum pans that work great), and add 1(one) 12 oz. beer of your choice.

2. Season ribs to your liking. Spicy, peppered, or salty.

3. Cover pan and seal tight with aluminum foil, shiny side down.

4. Heat in oven, [email protected]°F.

5. Remove from oven, and place in clean pan.

6. Fire up grill and get it hot.

7. Cover ribs in BBQ sauce of your choice, brushing it even with a grill brush.

8. Grill on both sides to seal in flavor, and add grill marks. Be very careful turning ribs as they will be super tender and tear apart. I usually use a long pair of tongs and a spatula to keep the whole rack together.

Tip, to keep ribs from sticking to grill irons, pour some vegatable oil onto some papertowels and soak the rack good. do this again on the part of the grill you'll be flipping your ribs onto.

Hope y'all enjoy...
 

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got the smoker loaded with ribs right now...

following Satan's recipe for the ribs and got Don's sauce simmering on the stove


haven't eaten all day and so looking foward to this
 

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got the smoker loaded with ribs right now...

following Satan's recipe for the ribs and got Don's sauce simmering on the stove


haven't eaten all day and so looking foward to this
Let us know if they're worth a damn. I still haven't gotten around to cooking ribs yet, but I really want some good ones.
 
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