mk1 Posted February 22, 2016 Report Posted February 22, 2016 One dry rub only, the other sauced. Ususally I am a dry only guy, but the sauced ones were the bomb. Cherry wood at 225 for 6 hours.
MacKenzie Posted February 22, 2016 Report Posted February 22, 2016 mk1, those ribs look perfect, great colour, nice smoke ring and juicy.
Rak Posted February 22, 2016 Report Posted February 22, 2016 I need to make more ribs!! MK1 those look just about perfect!!
bosco Posted February 22, 2016 Report Posted February 22, 2016 Awesome buddy!!! I did some sides yesterday too. I love that the nicer weather is close!! Makes outdoor cooking fun again
ckreef Posted February 22, 2016 Report Posted February 22, 2016 Nice ribs. I can go either way on ribs. Those look delicious. Charles - Prometheus 16.5", Cassiopeia 19" TT
DennisLinkletter Posted February 22, 2016 Report Posted February 22, 2016 You can never cook too many ribs.. Look great. Home made sauce? I can't easily get sauces here so I'm going to have make some anybody have a show stopping sauce recipe?
tony b Posted February 23, 2016 Report Posted February 23, 2016 Not for ribs, Dennis. I have a couple of sauce recipes, but they are for pulled pork - North Carolina vinegar/black pepper and South Carolina mustard. Normally don't sauce my ribs. Given where you live, I'd start with some sweet chili sauce, then add your favorite dry rub to it, with a splash of rice vinegar and some ketchup.
tinyfish Posted February 23, 2016 Report Posted February 23, 2016 Me too, I never get tired of seeing rib cooks. That must have been one delicious meal.
wilburpan Posted February 23, 2016 Report Posted February 23, 2016 Great looking ribs! Dennis, here's my go-to BBQ sauce recipe. 1 1â„2 cups ketchup 4 tbsp. butter 1â„4 cup cider vinegar 1â„4 cup brown sugar 1â„4 cup worcestershire sauce Juice of 1â„2 lemon 1 1â„2 tsp. dry mustard 1â„2 tsp. cayenne pepper Combine all of the above in a saucepan, and cook over medium heat until thickened slightly. Sometimes I'll substitute ancho or chipotle powder for the cayenne.
MadMedik Posted February 26, 2016 Report Posted February 26, 2016 Cook looks good. I just did 3 slabs of baby back on Sunday. cooked at 250 degrees for exactly 5 hours. Oh, so good, tender, moist. I still have a hard time wrapping my mind around cooking them for 5 hours....compared to 1 hour on a hot grill as did for so many years... The KK Rocks !!
