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Pork ribs sauce recipe

JANFU

Land by the Gulf Stream
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Pork ribs sauce recipe
Hoping to get a smoker this year, till then, here ya go
BBQ Ribs.
Yes I stole this recipe and added a few ingredients. If you like this recipe please share it.

¼ tsp salt and pepper
¼ tsp paprika
¼ tsp garlic –fresh is better or minced
¼ tsp cinnamon
½ cup applesauce
½ cup brown sugar –or honey- better but more expensive
¼ cup ketchup
3 tbsp lemon juice
3 lbs pork ribs - your choice
You can also add a variety of other spices as it all depends on your taste. Some spices that you can add are, sesame seed oil, dry or wet mustard, ginger, if you like it hot sprinkle with some cayenne pepper when cooking.

The best BBQ spices I have found are under the brand name Cajun, carried by Safeway – Blackened Seasoning, Salt/ Pepper and 1 other - and are quite tasty.

1 – Mix all ingredients and cook on stove at low temperature and stir until well mixed.
2 – Boil ribs and let cool
3 – Marinate ribs in sauce overnight –in fridge
4 – In oven at 350 for 1 ½ hrs but is better on BBQ
Have extra sauce for BBQ or oven. Never reuse marinade.
This sauce is great for chicken.


A good site for BBQ tips etc
Page Not Found - Barbecuebible.com
 
Pork ribs sauce recipe
Hoping to get a smoker this year, till then, here ya go
BBQ Ribs.
Yes I stole this recipe and added a few ingredients. If you like this recipe please share it.

¼ tsp salt and pepper
¼ tsp paprika
¼ tsp garlic –fresh is better or minced
¼ tsp cinnamon
½ cup applesauce
½ cup brown sugar –or honey- better but more expensive
¼ cup ketchup
3 tbsp lemon juice
3 lbs pork ribs - your choice
You can also add a variety of other spices as it all depends on your taste. Some spices that you can add are, sesame seed oil, dry or wet mustard, ginger, if you like it hot sprinkle with some cayenne pepper when cooking.

The best BBQ spices I have found are under the brand name Cajun, carried by Safeway – Blackened Seasoning, Salt/ Pepper and 1 other - and are quite tasty.

1 – Mix all ingredients and cook on stove at low temperature and stir until well mixed.
2 – Boil ribs and let cool
3 – Marinate ribs in sauce overnight –in fridge
4 – In oven at 350 for 1 ½ hrs but is better on BBQ
Have extra sauce for BBQ or oven. Never reuse marinade.
This sauce is great for chicken.


A good site for BBQ tips etc
Page Not Found - Barbecuebible.com





I highly reccommend these guys if you want a traditional offset smoker:

Texas Pit Crafters Houston Barbecue Pits, Smokers, Gas Grills and Custom Hybrid Grills


If you want something that can smoke, grill, roast, bake, be a brick oven, etc. Get a big green egg.
 
Pork ribs sauce recipe
Hoping to get a smoker this year, till then, here ya go
BBQ Ribs.
Yes I stole this recipe and added a few ingredients. If you like this recipe please share it.

¼ tsp salt and pepper
¼ tsp paprika
¼ tsp garlic –fresh is better or minced
¼ tsp cinnamon
½ cup applesauce
½ cup brown sugar –or honey- better but more expensive
¼ cup ketchup
3 tbsp lemon juice
3 lbs pork ribs - your choice
You can also add a variety of other spices as it all depends on your taste. Some spices that you can add are, sesame seed oil, dry or wet mustard, ginger, if you like it hot sprinkle with some cayenne pepper when cooking.

The best BBQ spices I have found are under the brand name Cajun, carried by Safeway – Blackened Seasoning, Salt/ Pepper and 1 other - and are quite tasty.

1 – Mix all ingredients and cook on stove at low temperature and stir until well mixed.
2 – Boil ribs and let cool
3 – Marinate ribs in sauce overnight –in fridge
4 – In oven at 350 for 1 ½ hrs but is better on BBQ
Have extra sauce for BBQ or oven. Never reuse marinade.
This sauce is great for chicken.


A good site for BBQ tips etc
Page Not Found - Barbecuebible.com

Correction: The ONLY site you will ever need for good BBQ is Barbecuebible.com. I've got most of Steven Raichlen's books and I've never had a question about 'Que that I couldn't answer from either his site or his books.

Also, if you ever boil another rack of ribs, I will personally hunt you down and beat you unconscious with a beef rib bone :)mrgreen:). Boiling ribs is the worst way to cook them. Set up your BBQ for indirect heat and slow cook them the right way. Boiling them just robs them of flavor and texture.

https://barbecuebible.com/recipe/first-timers-ribs/
https://barbecuebible.com/book/best-ribs-ever-a-barbecue-bible-cookbook/
https://barbecuebible.com/2015/01/20/3-2-1-method-ribs/
 
Correction: The ONLY site you will ever need for good BBQ is Barbecuebible.com. I've got most of Steven Raichlen's books and I've never had a question about 'Que that I couldn't answer from either his site or his books.

Also, if you ever boil another rack of ribs, I will personally hunt you down and beat you unconscious with a beef rib bone :)mrgreen:). Boiling ribs is the worst way to cook them. Set up your BBQ for indirect heat and slow cook them the right way. Boiling them just robs them of flavor and texture.

https://barbecuebible.com/recipe/first-timers-ribs/
https://barbecuebible.com/book/best-ribs-ever-a-barbecue-bible-cookbook/
https://barbecuebible.com/2015/01/20/3-2-1-method-ribs/




He's alright, He tends to take credit for **** he had not part in and many of his recipes I don't think he's ever tried.


As for ribs.

3-2-1 = mushy overcooked ribs. Don't wrap ribs or pork shoulder. 6 hrs is way to long and unneeded, bump up your smoker to 275. trust me.


Set the smoker to 275, season with your rub and cook 2.5 to 3 hrs sauce last half hr if desired. 275 generates a better crust and smoke ring. pull ribs when the meat pulls back from the bone 1/4"


Also, try just 2 parts cracked pepper to one part granulated salt sometime. sometimes all you need is salt pepper and meat.


I use apple and oak for ribs.


I missed where he boiled ribs. that's sacrilege.
 
He's alright, He tends to take credit for **** he had not part in and many of his recipes I don't think he's ever tried.


As for ribs.

3-2-1 = mushy overcooked ribs. Don't wrap ribs or pork shoulder. 6 hrs is way to long and unneeded, bump up your smoker to 275. trust me.


Set the smoker to 275, season with your rub and cook 2.5 to 3 hrs sauce last half hr if desired. 275 generates a better crust and smoke ring. pull ribs when the meat pulls back from the bone 1/4"


Also, try just 2 parts cracked pepper to one part granulated salt sometime. sometimes all you need is salt pepper and meat.


I use apple and oak for ribs.


I missed where he boiled ribs. that's sacrilege.

If I were to pick just source for learning about 'Que, it would The Barbeque Bible. Raichlen does the "Fall off the bone" style of ribs, which has it's upside when done right. I've used the 3-2-1 method and have never had a complaint. For novices (like people who boil their ribs), it's a great way to learn the fundamentals of great ribs. Any recipe can (and should) be tweaked to fit your taste, equipment and supplies, but the 3-2-1 gives you that starting point to tweak. For example, I cut back on the wrapped time by about half because like my ribs to have more chew to them. I also grill them shorter and hotter at the end.

My favorite wood is mix of alder and hickory.
 
If I were to pick just source for learning about 'Que, it would The Barbeque Bible. Raichlen does the "Fall off the bone" style of ribs, which has it's upside when done right. I've used the 3-2-1 method and have never had a complaint. For novices (like people who boil their ribs), it's a great way to learn the fundamentals of great ribs. Any recipe can (and should) be tweaked to fit your taste, equipment and supplies, but the 3-2-1 gives you that starting point to tweak. For example, I cut back on the wrapped time by about half because like my ribs to have more chew to them. I also grill them shorter and hotter at the end.

My favorite wood is mix of alder and hickory.



Fall off the bone is overcooked. I like a little bite to my ribs. Trust me try straight 275 until the meat pulls back 1/4" and the ribs bend to the point they almost but dont break when picked up in the middle with tongs. You will be like "holy ****".... as all the 225 8 hrs ribs are indistinguishable from the 275 at 3 hrs. I've done both at the same time for testing.


The bigger issue, and the far more important issue which raichlen almost never talks about is fire management. A cooker like the big green egg is far more forgiving as you can set the temp and forget vs an offset smoker where you need to have a live fire that is not smoldering ever. the latter imo makes better ribs, but the bge is much more convenient. I have both.


You learn bbq much better by managing a fire and leaving the ribs alone then crutching them with foil which is essentially braising them which is one step above boiling.


I use alder when smoking salmon. Hickory needs taming with a fruit wood always imo.
 
Fall off the bone is overcooked. I like a little bite to my ribs. Trust me try straight 275 until the meat pulls back 1/4" and the ribs bend to the point they almost but dont break when picked up in the middle with tongs. You will be like "holy ****".... as all the 225 8 hrs ribs are indistinguishable from the 275 at 3 hrs. I've done both at the same time for testing.


The bigger issue, and the far more important issue which raichlen almost never talks about is fire management. A cooker like the big green egg is far more forgiving as you can set the temp and forget vs an offset smoker where you need to have a live fire that is not smoldering ever. the latter imo makes better ribs, but the bge is much more convenient. I have both.


You learn bbq much better by managing a fire and leaving the ribs alone then crutching them with foil which is essentially braising them which is one step above boiling.


I use alder when smoking salmon. Hickory needs taming with a fruit wood always imo.

I wrap them just to keep them moist and I'm FAR from an 8 hour process. Most of the time, I'm at about 4-5 hours, with the first ~3-4 hours in smoke, about an 1 hour or so wrapped and then a finishing sear on the grill. But I like nice a sticky rib -the kind where you don't use a wet towel instead of a napkin.

I agree about the hickory, that's why I like the alder with it. Never been all that impressed with fruit woods. They just seemed like an extra expense for not a whole lot of difference. BUT - I do have a small pile of limbs from my MIL's orchard from the last time they trimmed trees. I cut them into disks and use them when I smoke-roast salmon.
 
I wrap them just to keep them moist and I'm FAR from an 8 hour process. Most of the time, I'm at about 4-5 hours, with the first ~3-4 hours in smoke, about an 1 hour or so wrapped and then a finishing sear on the grill. But I like nice a sticky rib -the kind where you don't use a wet towel instead of a napkin.

I agree about the hickory, that's why I like the alder with it. Never been all that impressed with fruit woods. They just seemed like an extra expense for not a whole lot of difference. BUT - I do have a small pile of limbs from my MIL's orchard from the last time they trimmed trees. I cut them into disks and use them when I smoke-roast salmon.




Dood, trust me, try not wrapping, not spritzing, 275 2.5 for loin back, 3 - 3.5 for spares. it will change your world.


ribs1.jpg

ribs2.jpg
 
He's alright, He tends to take credit for **** he had not part in and many of his recipes I don't think he's ever tried.


As for ribs.

3-2-1 = mushy overcooked ribs. Don't wrap ribs or pork shoulder. 6 hrs is way to long and unneeded, bump up your smoker to 275. trust me.


Set the smoker to 275, season with your rub and cook 2.5 to 3 hrs sauce last half hr if desired. 275 generates a better crust and smoke ring. pull ribs when the meat pulls back from the bone 1/4"


Also, try just 2 parts cracked pepper to one part granulated salt sometime. sometimes all you need is salt pepper and meat.


I use apple and oak for ribs.


I missed where he boiled ribs. that's sacrilege.
Amen, to that!
 
I highly reccommend these guys if you want a traditional offset smoker:

Texas Pit Crafters Houston Barbecue Pits, Smokers, Gas Grills and Custom Hybrid Grills


If you want something that can smoke, grill, roast, bake, be a brick oven, etc. Get a big green egg.

I understood that the Egg is not a smoker- I realize you can but I was looking at Traeger- and importing from the US is pricey.
I like the Traeger, easy, pellets, no hunting for specialty woods.
That and as I live in Canada, winter, would purchase an insulated blanket to go with it
Would love to get both, a Kamado and a smoker- but my wife would have my xxxx's and I have grown fond of those. We always discuss and have agreement on any large purchase.
https://www.traegergrills.com/shop/grills
Looking at the Timberline
 
Correction: The ONLY site you will ever need for good BBQ is Barbecuebible.com. I've got most of Steven Raichlen's books and I've never had a question about 'Que that I couldn't answer from either his site or his books.

Also, if you ever boil another rack of ribs, I will personally hunt you down and beat you unconscious with a beef rib bone :)mrgreen:). Boiling ribs is the worst way to cook them. Set up your BBQ for indirect heat and slow cook them the right way. Boiling them just robs them of flavor and texture.

https://barbecuebible.com/recipe/first-timers-ribs/
https://barbecuebible.com/book/best-ribs-ever-a-barbecue-bible-cookbook/
https://barbecuebible.com/2015/01/20/3-2-1-method-ribs/

Well I have a hungry bunch to feed. And why I want me a smoker
 
He's alright, He tends to take credit for **** he had not part in and many of his recipes I don't think he's ever tried.


As for ribs.

3-2-1 = mushy overcooked ribs. Don't wrap ribs or pork shoulder. 6 hrs is way to long and unneeded, bump up your smoker to 275. trust me.


Set the smoker to 275, season with your rub and cook 2.5 to 3 hrs sauce last half hr if desired. 275 generates a better crust and smoke ring. pull ribs when the meat pulls back from the bone 1/4"


Also, try just 2 parts cracked pepper to one part granulated salt sometime. sometimes all you need is salt pepper and meat.


I use apple and oak for ribs.


I missed where he boiled ribs. that's sacrilege.

I use salt and pepper- Malabar- as it has more tang when I make wings. I use an oil less fryer - turns out tasty as hell. Will be looking for other ground peppers to try. Along with other spices
 
Well I have a hungry bunch to feed. And why I want me a smoker

I'd start with a basic propane smoker. It's not the greatest way to smoke (propane generates water vapor and the temp can be a little tough to control when the weather is uncooperative), but it's a great way to get started. The next step is to get yourself a cold-smoker and start smoking cheese. Once you have your recipes down pat (write them down, so you can reproduce them - you should have a note book dedicated to this), then move up to higher end equipment.
 
I have occasionally thought about getting a smoker but my Weber works good enough for me.
 
I understood that the Egg is not a smoker- I realize you can but I was looking at Traeger- and importing from the US is pricey.
I like the Traeger, easy, pellets, no hunting for specialty woods.
That and as I live in Canada, winter, would purchase an insulated blanket to go with it
Would love to get both, a Kamado and a smoker- but my wife would have my xxxx's and I have grown fond of those. We always discuss and have agreement on any large purchase.
https://www.traegergrills.com/shop/grills
Looking at the Timberline




The egg is absolutely a smoker every bit as good as an offset but way easier to operate, and because you live in canada I would HIGHLY recommend it. as it's ceramic and highly insulated, I've maintained 225 for 24 hours in an actual blizzard. It's heat retention is second to none. The egg is every bit a smoker as an offset, it just is more versatile.


I don't like pellet smokers at all. The augers can get clogged, if it breaks you are screwed. the pellets are insanely expensive when you compare it to lump charcoal and wood chunks. also given the thin metal, your temps will fluctuate in weather and wind. On the egg it wont budge. you add a flameboss and you can control the temps from your couch.
 
Well I have a hungry bunch to feed. And why I want me a smoker




If you have a bunch to feed, look at an offset, it holds more than an egg. practice fire management prior to cooking. you need an unchoked fire to prevent creosote. it's a lot more tending but it's worth it. plus you can throw charcoal in the main chamber and have a nice charcoal grill as well.


Texas Pit crafters PM100

pm100.JPG



Or the Big Green Egg XL, with the right grate setup you can fit 8 racks of ribs straight. Also cook a whole turkey. to compare, the pm100 can cook 4+ turkeys on the grate.
 
I have occasionally thought about getting a smoker but my Weber works good enough for me.



Old gas webers are great, we still have one from the 90's at out beach house. The new ones are junk.


You can do anything on a weber kettle you can do on a smoker, just takes more tending.
 
I'd start with a basic propane smoker. It's not the greatest way to smoke (propane generates water vapor and the temp can be a little tough to control when the weather is uncooperative), but it's a great way to get started. The next step is to get yourself a cold-smoker and start smoking cheese. Once you have your recipes down pat (write them down, so you can reproduce them - you should have a note book dedicated to this), then move up to higher end equipment.



I disagree. you need to learn fire management to smoke meat properly. an offset will teach you how to do this and is more versatile. all buying a propane smoker does is delay this required skill.
 
Old gas webers are great, we still have one from the 90's at out beach house. The new ones are junk.


You can do anything on a weber kettle you can do on a smoker, just takes more tending.

I have a 20+ year old charcoal, which is worse then the gas and charcoal Webers my dad swore by in the 70's......but yes I have heard this, that they are especially crap now. Sometime late 90's early aughts manufactures to a large degree gave up trying to build quality, they went for flashy and cheap. Appliances especially.
 
There are millions of sauces but a good rub will omit the need for a sauce.
 
You know you ain't right askin' for folks' barbecue sauce recipes. It's the same way with folks' collard greens or spaghetti sauce recipes. That's stuff folks guard with their lives...you don't get it until the will is read. If their recipe is any good, they ain't gonna give it to you.
 
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