Thread: Recipes and Cooking/Smokeing/Grilling etc.

Where the heck are the rib recipes! I got a smoker at the house that keeps text messaging me every 5 minutes asking for some kind of meat and either Hickory or Pecan. This is an emergency dangit.

Wannabe...

1st, make sure you take the membrane off the ribs. This is going to sound WIERD but it makes them so much better. After I take the membrane off, I get a gallon ziplock bag and put the ribs in the bag with Pineapple juice overnight or atleast 3 hours. This breaks down the meat abit and adds some sweet to it. Once it's time to start cooking. I put a layer of yellow mustard on them and sprinkle a heavy coating of spice rub on it. If that rub you bought doesn't have brown sugar in it add 1 part DARK brown sugar to 1 part spice rub. After you rub the ribs down good, go light your smoker and bring it up to 225 degrees. For wood, I'd use Pecan, cherry or Apple wood. DO NOT overdo the smoke, you'll kill the pork flavor, just 3want a light stream of smoke coming out the top vent on the grill. Put the ribs on the grill and using a spray bottle, use a 50-50 mix if apple juice and Olive oil, just spray them down and do this every hour. Let them go for about 2 1/2 hours to 3 hours for baby back and 3 1/2 to 4 hours for Spares. We ain't done yet Spanky so don't stop reading. You remember that rub we mixed with brown sugar? Fixin to use some more. Get 2 layers of Foil and double it up, make sure it's about 8 inches longer than the ribs though. Fold up the edges of the foil and add in some Apple juice, maybe a 1/2 cup and then take a slab of ribs and put in the center of the pouch. Now sprinkle the ribs with more of your rub, just a light coat this time and then seal the pouch up tight. Next, put them BACK on the grill for about an hour, best way to see it they are done is to look at the ends of the rib bones, if they have pulled away from the meat say 1/4 to a 1/2 an inch, their ready to take out of the foil. Take them out and get yo BBQ sauce ready. Heat your grill up abit, say 300. To do that, open your dampers on both the top and bottoms. Put the ribs back on the grill now and coat with BBQ sauce on one side. Let it cook for about 15-20 minutes, flip it over and do the same thing, coat and cook. This is a real good recipe for backyard BBQ, they'll melt in yo mouf.

the first pic is after i rubbed them down,
2nd in on the grill and the last pic is what they'll look like using a tomato based BBQ sauce. I love Sweet Baby Rays. YUMMMM

DD try the Cattlemans Sauce (Quart). Wait dont answer yet cause I aint thru. Pour the cattlemans into a sauce pan and then take a small jar of grape jelly and pout in with it. Then add ground cayenne pepper to your taste to it. Heat to just before a boil and keep it stirred. This makes cattlemans sauce fit to eat. Trust me on this one.

Another thing I do is I make my own Pepper sauce each year and I'll cut some of it into some BBQ sauce. Good stuff right there

I haven't been on this site very long and I just found my favorite thread. I'll be moving to southern MS in a couple of weeks and would sure like to become friends with you guys. My tummy is growling. I always thought that KC barbecue was the best, BUT this really looks good. Keep the receips coming.

Finally checked this thread out and Wow!! Makes me hungry.. Billbob I think I've seen those cookies baked before at deer camp lol.. I know they were on the board last summer but where are the ' blackened crappie' and 'spicy crackers' recipes???

to put them up but he hasn't YET

I'm waiting for that, too, DonDon. Obviously, Slabo is NOT afraid of you. Maybe we should put Wannabe... on it?