By: badfish9

badfish9 — Sat, 31 Oct 2009 15:28:35 +0000

i mix kc masterpiece bbq sauce with about 2 cups of orange juice….cook the ribs in that for like 3 hours at 250in the oven
then grill em for about an hour basting
yuuuumm

By: Va_Beach

Va_Beach — Sat, 31 Oct 2009 13:16:04 +0000

Yummy - I want some ribs now!!! I use a concoction of worcestshire, Honey BBQ sauce, garlic, texas pete for a little bite. Baking first does give them a better texture if you bake them covered at about 325 for an hour to hour and half and then grill… the meat should fall off.

By: yay4avi

yay4avi — Sat, 31 Oct 2009 10:26:37 +0000

!~ oops.. i read “girl” masters… so i was shocked.. but well n-e-wyz.. i like eating grilled stuffs..~! (^_^)

By: got2bgoo

got2bgoo — Sat, 31 Oct 2009 08:44:33 +0000

My best recipe for baby back ribs changes whenever I change up my dry rub or sauce. I keep thinking I’m getting better and better. Here’s the one that I think is best so far though.
Prep your ribs by removing the membrane. This will ensure that you get those ribs that the meat just falls off the bone. Grandma and Grandpa don’t even have to steal each others dentures.
For the dry rub:
8 Tablespoons light brown sugar, packed
3 Tablespoons kosher salt
1 Tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Cajun seasoning
1/2 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
NOTE: I always make a huge batch of this during the warm months.
Next, I rub a good grainy mustard into my ribs or my Boston butt depending on what I’m cooking. Sprinkle the dry rub on both sides of the ribs or whatever cut of pork your cooking and rub it into the meat. I then wrap it in plastic wrap and put it in the refrigerator overnight.
Now, each BBQ expert (and they all claim to be experts) will tell you which wood they prefer and what temperature they prefer. I’m not claiming to be an expert, but I prefer using a combination of pecan and hickory wood. I always try to keep my temperature between 225 and 250 degrees. It takes about 4-6 hours to smoke ribs and all day long to smoke a butt roast, but good things come to those who wait. (Don’t ever boil your ribs. That’s just taking all the natural flavors out and you might as well just pour some cheap sauce on tofu.)
For the mop sauce:
3 parts apple juice
1 part cooking oil
I mix this up and put it in a spray bottle and mist my meat after 1 1/2 hours of cooking and then every 45 minutes. (I learned this tip from Team Double Smoke)
About 20 minutes before I take them off the smoker, I apply a good sauce. I like to change up which sauces I use according to what my mood is like. See, that’s a woman for ya. A woman has the right to change her mind daily and several times a day. Sorry guys. I prefer a sweet and spicy BBQ sauce and I also love the addition of fruit to BBQ sauces such as apple butter or plums.
Everyone that wants great BBQ should formulate their own secret sauce, but here’s a good one for starters:
1/2 large onion, minced
4 cloves garlic, minced
3/4 cup cherry flavored brandy
1 1/2 cup ketchup
1/2 cup BAMA apple butter (Because it’s the best)
1/3 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/2 cup brown sugar, packed
3/4 cup molasses
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup tomato paste
2 Tablespoons liquid smoke
1/3 teaspoon Tabasco (I use more)
Combine onion, garlic, and cherry brandy in a 3-quart saucepan over medium heat. Saute until the onion and garlic are translucent (about 10 minutes). Add all remaining ingredients and bring to a boil, then turn down to a medium simmer. Simmer for 20 minutes, stirring constantly. Run sauce through a strainer if you prefer a smoother sauce. I always make my sauce 3 days ahead of time and store in the refrigerator. This sauce is great on ribs, chops, or pork butts.

Comments on: Attention: All Grill Masters!!!?

By: badfish9

By: Va_Beach

By: yay4avi

By: got2bgoo