Been doing Ribs along time and have pretty much stuck to the same method for years... for good reason.
I have been reading up on the weep method and had an unsuccessful attempt at this (compared to my regular smokes anyhow)
Well, hold onto your hats because this is whats in store for this weekend.
The original recipe calls for Baby Backs so I 'm gonna extend the cooking time a bit (suggestions here)
Let me know if anyone recognizes this recipe.
[h2]Ingredients[/h2]
[h2]BBQ Sauce:[/h2]
Questions, how much leaner are Baby Backs, my thought is if they are much leaner than spares... this will not turn out good.
I guess you could say I'm actually trying to debunk this recipe, because from what I have learned and done in the past tells me this will not work, but I need to find out for myself, but I also think it's unfair not to use Baby Backs for this experiment.
I think that the ribs will remain fatty due to the cooking temps and time.
Should I try it
Yes
No
Yes but tweak, specify tweaks please
I have been reading up on the weep method and had an unsuccessful attempt at this (compared to my regular smokes anyhow)
Well, hold onto your hats because this is whats in store for this weekend.
The original recipe calls for Baby Backs so I 'm gonna extend the cooking time a bit (suggestions here)
Let me know if anyone recognizes this recipe.
[h2]Ingredients[/h2]
3 racks St./ Louis trimmed
1 cup soy sauce
1 cup Worcestershire sauce
2 tablespoons Rib Rub, recipe follows
BBQ Sauce, recipe follows
- Prepare a smoker to high heat, 450 degrees F.
- To prepare the ribs, remove the silver skin from the back or under rib side. Mix the soy and Worcestershire sauces together. Then on a baking sheet or pan, mop on the basting liquid and sprinkle with the Rib Rub. After basting and seasoning, place the ribs on the rack of the smoker and cook for 1 hour. Mop or baste twice during cooking.
- Once the ribs have cooked for 1 hour, glaze with BBQ Sauce and finish for a final 10 minutes to allow the sauce to glaze the ribs. Serve and enjoy.
- Cook's Note: Ribs may require additional cooking time due to size and tenderness.
3 tablespoons light brown sugar
2 tablespoons cayenne powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons white pepper (do i really need white pepper)
2 tablespoons kosher salt
1 tablespoon dry mustard, such as Coleman's
1 tablespoon course black pepper
5 teaspoons seafood seasoning, such as Old Bay
1 teaspoon ginger powder
[h2]BBQ Sauce:[/h2]
3 cups ketchup
1 cup brown sugar
1 cup rice wine vinegar
1/2 cup stone ground mustard
1/3 cup Worcestershire sauce
2 tablespoons cayenne pepper
1 tablespoon sea salt
Questions, how much leaner are Baby Backs, my thought is if they are much leaner than spares... this will not turn out good.
I guess you could say I'm actually trying to debunk this recipe, because from what I have learned and done in the past tells me this will not work, but I need to find out for myself, but I also think it's unfair not to use Baby Backs for this experiment.
I think that the ribs will remain fatty due to the cooking temps and time.
Should I try it
Yes
No
Yes but tweak, specify tweaks please
