|
pepperman
|
 |
« on: July 29, 2012, 09:28:34 AM » |
|
Bought some ribs and gave them a good rub down with Bucks Seasoning. Going to cook them on charcoal with apple wood chips. How long before I put the sauce on them? Going to cook them slowly, so don't want to sauce them right away do I? Any help would be nice. Thank you.
|
|
|
|
|
Logged
|
|
|
|
|
Soilguy
|
|
« Reply #1 on: July 29, 2012, 10:09:15 AM » |
|
Pepperman, boy you've opened a can of worms now! We all have our favorite way of doing this. I don't sauce anything myself whilst smoking. I make several kinds of sauces to serve on the side or over the top, depending on what guests like. But they come out of the pit as they are. If anyone around here put BBQ sauce on meat while on the pit, they'd be forced to relinquish their "Native Texan" papers.  Larry |
|
|
|
|
Logged
|
Soil and dirt are different things!
|
|
|
|
bordercollie
|
|
« Reply #2 on: July 31, 2012, 09:27:51 AM » |
|
Sauce will burn sometime if the grill gets too hot. I only sauce when it is removed from the smoker if it needs any. I may spritz with apple juice while cooking though.
|
|
|
|
|
Logged
|
southwest Madison County, Central Mississippi (out from Jackson)
Zone 8A
|
|
|
|
corl
|
|
« Reply #3 on: July 31, 2012, 11:04:26 AM » |
|
I came to BBQ late in life and everything I know I learned from Meathead. Here is his take on BBQ sauce http://www.amazingribs.com/tips_and_technique/saucing_strategies.htmlI learned a lot on this web site. |
|
|
|
|
Logged
|
Dave
SE, Pa USDA Zone 6b
IH 574 RC tractor with loader 67hp
Kubota F2100
Phoenix 74 in rototiller
middle buster
Troybilt pony rototiller
Earthway planter
Ted's Garden Bedder GB70
|
|
|
|
Davidx357
|
|
« Reply #4 on: July 31, 2012, 01:31:52 PM » |
|
I do put sauce on right at the end to to cook and smoke the sauce a little. Adds to the sauce. Still can serve a little more on the side.
|
|
|
|
|
Logged
|
"You can make a small fortune in farming - provided you start with a large one."
Baton Rouge and Chauvin, La.
|
|
|
TheCutNShootTiredGuy
Moderator
Top Gun
 Offline
Posts: 1642
"Get that Smoke Going"
|
|
« Reply #5 on: July 31, 2012, 04:04:39 PM » |
|
...Sauce is something you serve on the side; If you need it.  |
|
|
|
|
Logged
|
Cut N Shoot, Texas Always something to do, that's why I'm TIRED
LT 10 Cub Cadet 46" mower
Craftsman DLT 2000 48" mower
Murry 42" mower
1997 Honda 300 4X4
4'X4' utility trailer, 3'X6' utility trailer,5'x10' ATV trailer farm/built, 6'X14' tractor trailer farm/built
1948 8N Ford, 5' brushhog
Bolens Diesel G174 4X4, cultivator, #1 disc, #2 converted horse drawn disc to 3 pt,4' blade,farm built harrow, middle buster, Ducote farm built 3 pt 2 person one row planter(Earthway Planter)
24'BBQ/I got to eat
|
|
|
|
Dragonfly
|
|
« Reply #6 on: August 01, 2012, 09:48:03 AM » |
|
CNS Tired Guy.....surely you can add more info on BBQ.....with all your expertise.... Do you do them all on the grill or move them to oven...or start in the oven and move to the grill....what rub do you use on them prior to the pit....commmm on share some of the knowledge or is it proprietary??? LOL
|
|
|
|
|
Logged
|
Jennings, LA (Zone 8b-9a) Retired Research Engineer [Getting use to it]
Kubota L3240, 5' Bushog, 5' KingKutter II tiller, Homemade Hipper & Middlebuster, cultivator, 50 gal sprayer
|
|
|
|
AlaRedNeck
|
|
« Reply #7 on: August 27, 2012, 03:48:50 PM » |
|
...Sauce is something you serve on the side; If you need it. Most definitely.......when they're seasoned right, putting anything other than teeth and tongue on them is sacrilege. Danny |
|
|
|
|
Logged
|
"The truth is that farmers, as we all are, have no command of money. Our necessaries are all supplied, either from our farms, or a neighboring store. Our produce, at the end of the year, is delivered to the merchant, and thus the business of the year is done by barter, without the intervention of scarcely a dollar; and thus, also, we live with a plenty of everything except money."
-- Letter from Thomas Jefferson To William Duane (1811)
|
|
|
ben scheuer
Grasshopper
Offline
Posts: 48
looking at the farmers feilds north year 2012
|
|
« Reply #8 on: August 27, 2012, 09:13:51 PM » |
|
you need to see this site www.bbqpitboys.comthay will make your mouth water. have fun. |
|
|
|
|
Logged
|
zone 5 north-west Ohio.
1 more growing session under my feet.
|
|
|
Tilllin-n-Tn
Newbie
Offline
Posts: 9
|
|
« Reply #9 on: September 07, 2012, 06:28:15 PM » |
|
Well try this and let me know what you think. Ive been making these for a few years and havent had any complaints. I did try adding a little BBQ sauce after baking but that will never happen again. There is one ingredient that you must aquire from your garden that really takes it to the next level of finger lickin good but without it these are still some number one ribs. 2 lbs baby backs The rub: 1/4 tsp and a pinch of cayenne pepper. 1 tsp ground cumin 2 tsp's paprika 1 tsp dry oregano 1 tsp sugar 1 tsp salt 25 grinds of fresh black pepper corns 3 tblsps of virgin olive oil (the real stuff) Optional secret (1/4 tsp of dry Tabasco pepper placenta. I grow the peppers in my garden and dry and powder the very finely powder the placenta separately which I separate from the seed and skins this makes a immaculate spice but caution if the talcum get airborn and in your nose BAD NEWS. If you try this when you rub the ribs wear rubber gloves as the talcum will penetrate your skin and it takes days before you can touch anything. It has a flavor to die for and adds a kick to the rub that takes it right to the edge of OH MY GOD! I use a brick oven and preheat to 300 mix the rub ingredients well in a small bowl (not the olive oil) remove the membrane from the bone side of the ribs then rub the olive oil onto the ribs. pour the rub over the ribs and rub fully and evenly into the ribs. Spread the ribs out evenly on a foil lined baking sheet. bake until tender and juicy on the inside and crispy on the outside generally about 2 to 2 1/2 hours. If you add any BBQ sauce you'll regret having ever considered such a dastardly act of culinary philiptinary oglism.  (And plenty of good beer) Many thanks to the originator of this recipe Mr. Dave Lieberman of Memphis TN, I changed the original adding the Tabasco powder and swapped the vegetable oil for Olive oil. |
|
|
|
« Last Edit: September 07, 2012, 06:41:53 PM by Tilllin-n-Tn »
|
Logged
|
|
|
|
|
bigboberta
|
|
« Reply #10 on: September 07, 2012, 09:26:25 PM » |
|
Welcome to the forum tillin.
Bob
|
|
|
|
|
Logged
|
Greensburg (Easleyville) St. Helena Parish, LA
2 1/2 Acres
Zone 8a or 8b now.
Retired Firefighter
1952 35 HP Gas Allis Chalmer WD , 2008 Mahindra 3525 35 HP Diesel,
2011 Land Master LM 400 Utility Vehicle, John Deere 42" Riding Lawn Mower.
Stevens Garden Package, United Dirt scoop 30",
6 1/2' United Tandem Disc Harrow, Earthway 1001-b Precision Seeder with 1500 side dress attachment,
Woods RD60 5' Finish Mower, Stevens Deluxe Row Hippers,
Country Line Middle Buster, Hatfield Planter
6' Country Line Tiller, 50" Exmark Zero turn mower.
Hoss Wheeled Hoe and Planter.
|
|
|
Tilllin-n-Tn
Newbie
Offline
Posts: 9
|
|
« Reply #11 on: September 08, 2012, 06:51:42 AM » |
|
Thanks Bob Im enjoying it and the delicious recipes.
|
|
|
|
|
Logged
|
|
|
|
|
LakeRat1
|
|
« Reply #12 on: September 08, 2012, 07:52:16 AM » |
|
Pepperman, hears the way i do my ribs, i get them ready just about like all the above, put them on the pit, not to hot, i guess you could call it about Med. when the Ribs are getting close to being cooked, i take and rap them in Heavy Foil, seal them up real good & Tight, i them put them back on the pit for about a nother hr or so, this will make the ribs so tinder that you can just about suck the meat off the bone, what this step does is holds the Steam in side the package, i also do my pulled pork like this
LakeRat1
|
|
|
|
|
Logged
|
North East Concordia Parish / Lake St John
|
|
|
|
pepperman
|
|
« Reply #13 on: September 10, 2012, 04:23:27 PM » |
|
LakeRat,
Going to give that a try. Always looking for new ideas.
MARK
|
|
|
|
|
Logged
|
|
|
|
|
