Favorite BBQ Sauce

[ndweimer]

johnr, try putting apple juice on them. I have applied during marinating phase or when wrapped in tinfoil. Juice really breaks down the fibers in meat to make them tender

 

[Kickemup]

When I do ribs I do a heavy smoke for 3 hrs or so then wrap in foil with some apple juice. Then cook in oven at 200 for another 4 hrs.

 

[bigbrad123]

Sweet baby ray's is my favorite.

Here's another excellent choice for pulled pork:
http://haks.com/shop/haks-smoked-maple-mustard/

Bought some Hak's somewhere in Fargo (can't remember where). Haven't seen it since. Will be ordering some online soon.

As for ribs, some use the 3-2-1 method. Some just leave unwrapped, but use the same times. Boneless ribs will be different though. Not usually as much fat, so will take longer to get tender. I'd smoke 3 hours, wrap in tinfoil with apple juice for 3 hours, unwrap and smoke for another hour.

 

[nxtgeneration]

johnr, try putting apple juice on them. I have applied during marinating phase or when wrapped in tinfoil. Juice really breaks down the fibers in meat to make them tender

I always do this. Gives good flavor too.

Here is how I do my ribs (simple 3-2-1). Remove thin membrane on the back side of the rack. Rub with olive oil, brown sugar, S&P and some pork seasoning I get at Sam's Club. Wrap in saran wrap and refrigerate for a min of 4 hours. I usually do it overnight. Fire up the smoker to 225°. Fill the water pan 50/50 w/ apple juice and water. I usually use apple wood but if i don't have any at the time I just use hickory. It seems like I have an endless supply of that for some reason. Then I go 3 hours full smoke (2-2.5 hours if I'm only doing 1 rack). About 1 1/2 hr in I baste with apple juice. After 3 hours I baste them again with apple juice and wrap them in foil, adding some more juice to the foil package. Back in the smoker for 2 hours they go. After 2 hours wrapped I remove them from the foil and baste with bbq sauce and back in the smoker for 1 hour with more smoke. Let sit for 10-15 minutes and then eat until the food coma sets in.

 

[Kurtr]

When wrapping i use a liberal amount of butter and brown sugar. I mist the ribs with apple juice every 30 minutes during the initail smoking process.

 

[snow]

agreed baby ray is excellent,also K.C. and Wee Willey is also very good impo.

 

[Journey]

My attempt at derailing a thread. Haha
what type of rib does everybody use?
i prefer baby back. Tried st Luis this weekend but seem greasy, more fat in meat.

Got out a smoker at Christmas and having a blast with it

 

[Biglunch]

Nothing beats ole west

 

[johnr]

When wrapping i use a liberal amount of butter and brown sugar. I mist the ribs with apple juice every 30 minutes during the initail smoking process.

Yes I use apple vinegar, it doesn't effect the taste of the meat at all, but helps to break down the membrane and usually makes it way tender. I will do like suggested and finish differently. I am getting the great smoke flavor, just coming out tough as a $3.00 steak.

 

[guywhofishes]

I like the membrane on ribs. Is that weird? Many remove it.

Discuss.

 

[Kickemup]

I like the membrane on ribs. Is that weird? Many remove it.

Discuss.

I removed it before cooking and yes it is weird.

 

[Bowhunter_24]

I like the membrane on ribs. Is that weird? Many remove it.

Discuss.

Best part, especially if crispy. I can get a full meal off my wife's plate when we eat anything with a bone. Pork chop, t bone, ribs, wings etc.

 

[Account Deleted]

Try hot sauce on the pulled pork. I like the simple Lousiana hot sauce. ~$1/bottle.
Chokecherry BBQ sauce from The Ranch in Devils Lake is excellent.
I don't remove the membrane. Don't feel I need to.

 

[jpv]

I'm in KC right now for the week for work training. I will definitely be giving Jack Stack a go. I have heard nothing but good things about the place so I can't wait.

 

[Ponyroper]

Sweet Baby Rays 2

 

[Tommyboy]

I like the membrane on ribs. Is that weird? Many remove it.

Discuss.

Removing it also allows for more tatonka dust to flavor the ribs. YUM!

If I eat ribs that have it on, my only thought is, amateur.

 

[Kurtr]

I'm in KC right now for the week for work training. I will definitely be giving Jack Stack a go. I have heard nothing but good things about the place so I can't wait.

there is another place i cant remember the name that was excellent i will ask my dad what it is

 

[Kickemup]

Sweet baby rays also has some really good wing sauce.

 

[jpv]

there is another place i cant remember the name that was excellent i will ask my dad what it is

That'd be great. I'm definitely not against eating good BBQ for dinner every night until I leave Friday.

 

[norm70]

I made a great pork butt today in the smoker. Just as I was getting it done I ran up to the grocery store to pick up some BBQ sauce only to find out they were sold out of the only kind I have really liked. I picked up a couple different flavors of famous daves. Both of them sucked so bad I ate my food without. I am a big fan sweet baby rays. I'm thinking about trying to make a homemade batch if I can't find another kind that I like.

If Im doing a pork roast for a weekday dinner ill put Ol West on it. If I am smoking a pork butt or trying to impress ill finish it with this. I also tend to add alot more brown sugar than the recipe calls for. Shake it up in a old ketchup container or spray bottle and spray it on right away. turns out pretty darn good. Also can use for a dipping sauce turns pulled pork into candy.

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes