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Ribs for kids

post #1 of 17
Thread Starter 
My little girl fell in love with ribs over the weekend is not a fan on spicy food. My rubs has some spice to it.anyone have a good"not spicy rub..... Gonna do some baby back. Or spare ribs any suggestions on a easy mop with no spices in it?
post #2 of 17

Don't know what the "spice" is in your rub and if you are referring to "heat" but you could make a small recipe of it omitting the "spice" she doesn't like. If it's cayenne or crushed red pepper, just leave it out.

 

I used to spritz my ribs with apple juice.

post #3 of 17

Try an old method an old man taught me a long time ago. Flavor with no heat(spiciness).

 

Salt and Lightly Pepper the Ribs and Smoke with a mild wood like Cherry (goes well with Pork anyhow) and spritz with a mix of the Apple juice as Alesia mentioned , and Cidervinegar). You'll get a nice sweet smoke flavor with a nice Apple kick; and the vinegar will help tenderize the Ribs.

 

Have fun and ...

post #4 of 17

Use the first one here and omit the cayenne-

 

http://www.smokingmeatforums.com/a/rib-rub-recipes

post #5 of 17

JJ's Mild Bubba Q Rub is very good and not too spicy:

See post #3:

http://www.smokingmeatforums.com/t/122036/mild-pork-butt-rub

post #6 of 17

For the kids, here is one technique that I use and they really love it.

First, soak the ribs for 24-48 hours in cherry coke. I like to puree maraschino cherries and mix with Mexican Coca-Cola, as that is cane-sugar based. But you can use any brand of corn-syrup based cherry cola in a pinch. You can even use Dr. Pepper if you like the taste of that. I don't. Just don't use diet.

 

After that, you may or may not use a mild rub. When cooking, spritz or mop frequently with the cherry coke, and smoke as usual with cherry wood. What you are going for is a carmelization of the sugars on the outside of the ribs. Kids usually like them falling-off-the-bones tender, but you may use discretion.

post #7 of 17
Quote:
Originally Posted by mneeley490 View Post

For the kids, here is one technique that I use and they really love it.

First, soak the ribs for 24-48 hours in cherry coke. I like to puree maraschino cherries and mix with Mexican Coca-Cola, as that is cane-sugar based. But you can use any brand of corn-syrup based cherry cola in a pinch. You can even use Dr. Pepper if you like the taste of that. I don't. Just don't use diet.

 

After that, you may or may not use a mild rub. When cooking, spritz or mop frequently with the cherry coke, and smoke as usual with cherry wood. What you are going for is a carmelization of the sugars on the outside of the ribs. Kids usually like them falling-off-the-bones tender, but you may use discretion.

Wow that sounds good!

post #8 of 17

I use Dr Pepper for my Briskets when I foil them....then back in the smoker.

 

It works and has a great flavor.

 

Kat

post #9 of 17
Quote:
Originally Posted by S2K9K View Post

JJ's Mild Bubba Q Rub is very good and not too spicy:
See post #3:
http://www.smokingmeatforums.com/t/122036/mild-pork-butt-rub

I used this rub recently on chicken recently and even someone like my sister who can't handle any spice loved it. Highly recommend JJ's Mild Bubba Q rub
post #10 of 17

Thanks for the recommendations guys! Add the Foiling Juice and you and the little one should be leaving nothing but Bones!...JJ

 

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

post #11 of 17
Thread Starter 

so im going to rub the ribs down tonight and tom use the 2-2-1 method. when i put them in the foil i was going to sprits them with apple juice and then when i take them out spray them again......is tha tok or should i be apply apple juice more or less..

post #12 of 17

I have the same issue in my house, I just leave out the spicy stuff and cut back on the black pepper.  The integrity of the rub doesn't suffer and the heat is gone.

 

Good luck

 

Bill

post #13 of 17

I lower the black pepper and eliminate cayenne. You can add some pizza pepper flakes on top of the rub for a little heat, that does not seem to bother the "too spicy" people in my camp.

post #14 of 17
Quote:
Originally Posted by mneeley490 View Post

For the kids, here is one technique that I use and they really love it.

First, soak the ribs for 24-48 hours in cherry coke. I like to puree maraschino cherries and mix with Mexican Coca-Cola, as that is cane-sugar based. But you can use any brand of corn-syrup based cherry cola in a pinch. You can even use Dr. Pepper if you like the taste of that. I don't. Just don't use diet.

 

After that, you may or may not use a mild rub. When cooking, spritz or mop frequently with the cherry coke, and smoke as usual with cherry wood. What you are going for is a carmelization of the sugars on the outside of the ribs. Kids usually like them falling-off-the-bones tender, but you may use discretion.

Trying those out for this weekend.  3 racks are soaking in cherry cola right now.  Cooking commences tomorrow at 6:00 in the morning.

post #15 of 17
For the kids I just use jeffs rub minus the cayenne powder.
post #16 of 17
I must say that if you haven't tried the cherry coke on ribs, you should. I just used that and a simple SPG rub until the last hour. I added a cherry coke BBQ at the end. I made sure the cherry flavor stayed with the sauce. Wonderful ribs.
post #17 of 17

Glad you liked it. I also make a cherry coke version of my basic bbq sauce for these ribs. Never had a complaint.

 

As I recall, the first time I made these, it was for a friend of mine who just had oral surgery, and couldn't chew anything tough. (Golf ball hit him square in the front teeth.) So I made them fall-off-the-bone tender for him. He still raves about them today.

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