My brother-in-law is here to visit from Korea and has never had smoked ribs, so I am going to blow his mind today. It has been storming off and on all day, but since there is a break in the weather I am going for it. My wife liked the Memphis in May recipe I used last time, so I am going to try it again with a little tweaking to the finishing sauce. I will also be trying baby backs for the first time, so we will see how it goes. I'll keep updating the original post with Qview as time goes on.
Recipe:
Rub
1/4 cup paprika
2 tablespoons garlic salt
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dry mustard
1 1/2 teaspoons ground cayenne
Sauce
1 cup tomato sauce
3/4 cup red wine vinegar
3 teaspoon Louisiana-style hot sauce
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup beer
Bring to a boil, simmer for 15 minutes
Here they are going on the rack
After two hours and ready to be foiled for another two
Pulled them out of the foil and they are back on the rack. Now I have to start on the finishing sauce.
Fresh off the smoker
Cuttin' em up. Like butter.
Plate of deliciousness. I devoured this quick!
Recipe:
Rub
1/4 cup paprika
2 tablespoons garlic salt
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dry mustard
1 1/2 teaspoons ground cayenne
Sauce
1 cup tomato sauce
3/4 cup red wine vinegar
3 teaspoon Louisiana-style hot sauce
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup beer
Bring to a boil, simmer for 15 minutes
Here they are going on the rack
After two hours and ready to be foiled for another two
Pulled them out of the foil and they are back on the rack. Now I have to start on the finishing sauce.
Fresh off the smoker
Cuttin' em up. Like butter.
Plate of deliciousness. I devoured this quick!
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