Think I finally dialed it in

Discussion in 'Pork' started by lancep, Jun 29, 2016.

  1. lancep

    lancep Master of the Pit

    So I've been happy with my ribs for a while now, but still trying to dial in the last five percent. I think I finally got there tonight! A friend brought back a lime bbq sauce from Florida which gave me an excuse to smoke some ribs. So, the play by play... Two racks of spares trimmed St. Louis style and lightly rubbed with salt and pepper. One will get the new sauce, one will get my bourbon sauce mixed with maple syrup. The rib tips will be smoked separately and pulled for sammiches. Did a 4-1-sear with 4 hrs on smoke, 1 in foil and then back on with no water pan for sauce and sear. Absolutely my version of perfect!!






     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I agree with you!

    Your ribs look fantastic!

    Point!

    Al
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Lance I agree with Al they look great,nice pull back on the bone,with a nice smoke ring

    Richie

    [​IMG]
     
  4. lancep

    lancep Master of the Pit

    Thanks y'all! And thank you both for the points. They didn't last long that's for sure.
     
  5. sauced

    sauced Master of the Pit

    WTG!! Some real nice looking ribs! How did you like that lime bbq sauce vs your bourbon sauce?
     
  6. lancep

    lancep Master of the Pit

    Bourbon w/maple syrup definitely came out on top. The rack with the lime was fantastic but the sauce itself didn't really bring much to the party. I may try it on some legs or wings with the spice mix she brought me but I won't use it on ribs again. The bourbon sauce, however, along with the simple salt and pepper rub will now be my signature. Just enough flavor and umph, while letting the meat take center stage.
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Righteous Ribs, Lance.

    Definitely worthy of points.

    Disco
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking ribs!
     
  9. stokensmoke

    stokensmoke Smoke Blower

    Gonna have to try the straight salt / pepper rub. Tired of mixing rubs and buying rubs looking for the right combo. You using a straight 50/50 ratio?
     
  10. lancep

    lancep Master of the Pit

    Thanks B-one, they were quite tasty for sure!
     
  11. lancep

    lancep Master of the Pit

    Hey thanks Disco, and thank you for the points. I'll tell you, I'm really digging the maple syrup/bourbon sauce glaze.
     
  12. bena

    bena Meat Mopper

     Awesome looking ribs!  I haven't tried the bourbon maple syrup sauce before.    Would you feel like sharing your sauce recipe / method?
     
  13. lancep

    lancep Master of the Pit

    Sure!

    Bourbon Sauce

    4 oz Jim Beam
    1 1/2 cup ketchup
    1/2 cider vinegar
    1/2 cup molasses
    1/4 cup Worcestershire
    2 tbsp lemon juice
    2 tbsp Memphis style rub
    1-2 tsp smoked paprika or chipotle

    Pour bourbon into sauce pan and set to med heat. Swirl or stir until it reduces to about 2 tbsp. Whisk in the rest of the ingredients and simmer covered on low for about 15-20 minutes.

    Method to my madness

    Mix a 1/4 cup of sauce with 1-2 tbsp of maple syrup. Now I like to do 4,1, sear with my ribs, 3,1 with back ribs. In my WSM, after they foil for an hour, I pull them and remove the water pan entirely. Then pop them meat side down onto the top grate. After a couple minutes, I flip them meat side up and glaze them. About 2-3 minutes later I glaze them again and pull.
    Hope that made sense, give it try and see what you thing.

    Oops, I forgot a step. Drink The Rest Of the Bourbon(I buy small bottles)
     
    bena likes this.
  14. bena

    bena Meat Mopper

    Awesome  - I have it saved.  Thanks!
     
  15. lancep

    lancep Master of the Pit

    Give it shot! I like it because it lets the sauce come through with a little umph while still keep the meat center stage. For ribs, I go 2/1 salt to pepper. Brisket and pork shoulder I do 1/1.
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have been planning on adding some whisky to mine but I may go for Canadian whisky.
     
  17. lancep

    lancep Master of the Pit

    Canadian would be interesting. With bourbon, by the time you cook it down, becomes the main sweetener in the sauce. So I'm interested in how Canadian whiskey would turn out.
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    We call it rye whisky here. I was thinking it would be good because it is not as sweet as bourbon and the maple syrup has a lot of sweet. We shall see!

    Whatever happens, it is your fault as it was your idea to add whisky. Just saying.

    Disco
     
  19. lancep

    lancep Master of the Pit

    I'll take that rap!
     

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