BBQ Question: Baby Back Ribs

[intocable_cowboy]

getting off the subject of football for a sec, I've tried my hand a baby back ribs a couple times, although I can't complain about the results, I am constantly seeking new rub recipes. If anyone can wants to post thier bbq secerts I am listening.

[bullfrog_alumni_02]

have you tried texas wild sauce? ranger mom sent me a bottle of it in a care package, its some really good stuff.

[intocable_cowboy]

Haven't tried, do you know where she gets it at?

[bullfrog_alumni_02]

no clue, but sinton66 recommended to her to send it, so im thinkin its pretty common in the western hemisphere of texas:D

[Ranger354]

I put season salt on mine and then a little of my favorite BBQ sauce about 30min before they come off. I cook mine 3 to 4 hours.

[Junkyard]

Take your favorite rub and put it in a blender with a purple onion, a couple of cloves of garlic, about 6 or 7 jalepenos (without seeds), some jamaica jerk seasoning, a little molasses, a shot of tequila, the juice of one lime. Blend until it makes a kind of paste.

Lay your ribs out and sprinkle with McCormics Montreal steak seasoning on both sides then rub the paste into both sides real good. Wrap in foil for at least 24 hours the slow cook on a smoker at 200 to 220 for about 4- 5 hours.

They will be a little spicy but very tender.

[ej2525]

Originally posted by Junkyard
Take your favorite rub and put it in a blender with a purple onion, a couple of cloves of garlic, about 6 or 7 jalepenos (without seeds), some jamaica jerk seasoning, a little molasses, a shot of tequila, the juice of one lime. Blend until it makes a kind of paste.

Lay your ribs out and sprinkle with McCormics Montreal steak seasoning on both sides then rub the paste into both sides real good. Wrap in foil for at least 24 hours the slow cook on a smoker at 200 to 220 for about 4- 5 hours.

They will be a little spicy but very tender.

That sounds good... I may have to try my hand at your concoction real soon.

[Junkyard]

It is real good and you can control how hot you wnat them by the number of peppers you use.

[Ranger354]

I personally don't like a bunch of sauce on my meat. When I go to a BBQ place I vary rarley use the sauces because I want to taste the meat and the smoke flavor. But I have eaten some that had to have sauce on them since they were so dry you could get it down. I don't like that honey (sweet) taste either.

[Junkyard]

Originally posted by Ranger354
I personally don't like a bunch of sauce on my meat. When I go to a BBQ place I vary rarley use the sauces because I want to taste the meat and the smoke flavor. But I have eaten some that had to have sauce on them since they were so dry you could get it down. I don't like that honey (sweet) taste either.

I dont use much sauce either.

[handNthedirt]

...add 1/2 cup of brown sugar to Junkyard's recipe and it should be an award winning rub!

[Junkyard]

Originally posted by handNthedirt
...add 1/2 cup of brown sugar to Junkyard's recipe and it should be an award winning rub!

LOL Infact i have used brown sugar before the recipe changes a little each time i make them i just look in my spice cabinet and add stuff, justkind of play with it, but the base is usually pretty much the same.

[handNthedirt]

Gettin' hungry thinkin' about bbq, and all I get to eat is the soy burgers our cafe serves up...DOH!!!!:doh:

[Chris' Agent]

Had me some baby back ribs at a business luncheon yesterday...don't know what went in to making them taste that good but, boy I had sauce all over my Armani and I didn't even care...

[SintonFan]

Originally posted by Junkyard
Take your favorite rub and put it in a blender with a purple onion, a couple of cloves of garlic, about 6 or 7 jalepenos (without seeds), some jamaica jerk seasoning, a little molasses, a shot of tequila, the juice of one lime. Blend until it makes a kind of paste.

Lay your ribs out and sprinkle with McCormics Montreal steak seasoning on both sides then rub the paste into both sides real good. Wrap in foil for at least 24 hours the slow cook on a smoker at 200 to 220 for about 4- 5 hours.

They will be a little spicy but very tender.
.
I agree with ej2525, that sounds very tasty and worth a try.