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Southern kickin ribs.

post #1 of 5
Thread Starter 

I am about to try out a new recipe, to me at least. We were at sams club yesterday and they had a package of Loin Back Ribs (LBR) there, whole rack was $10 so I figured I would give them a go as that was $5 cheaper than the last baby backs I bought and looked a whole lot meatier.  Plan is a 2-2-1 method at 230* tomorrow and have them ready for dinner around 7 so I will put them on the smoker around 1 pm to allow for some resting time and if they take longer. 

Technically these are going to be a Memphis style LBR as that is what I am going to put on them in the last hour but my Rub started off as a carolina style pork rub. 

The rub can be found here: http://www.smokingmeatforums.com/t/164576/western-carolina-lexington-style-pulled-pork

I had about a 1/3 left from the recipe so I added in about 1/2 cup of Montreal steak seasoning, store bought brand. 
I removed the silver back from the ribs using a butter knife, this was my first ever successful one pull removal, coated the ribs in yellow mustard and applied the rub pretty liberally.  I meant to take a qview but forgot so hopefully I will remember tomorrow when I unwrap them. Wrapped them up in some foil and placed them in the fridge for a 24 hour chill.


For the finishing sauce I will be using this recipe: http://www.smokingmeatforums.com/t/85648/memphis-bbq-sauce-recipe

Memphis BBQ Sauce:
2 cups ketchup
1/2 cup apple cider vinegar
1 cup water
3 Tbsp light brown sugar
2 Tbsp dark brown sugar
5 Tbsp sugar
1/2 Tbsp ground white pepper
1/2 Tbsp onion powder
1/2 Tbsp ground mustard
1 Tbsp lemon juice
1 Tbsp worcestershire sauce
1 Tbsp liquid smoke

Combine all ingredients in a sauce pan. Bring to boil, reduce heat and simmer for an hour until thickened.

But adding in 1Tbsp red pepper flake to give it a little kick. I do not have dark brown sugar so I will be substituting for molasses. Does anyone know if this would be a 1:1 substitution?  I will also be adding in 1/2 Tbsp of garlic powder, and if more heat is needed cayenne pepper as needed. 

Let me know what ya'll think.
My last set of baby backs fell right off the bone but the meat was a little firmer than I like so hopefully with the thicker cut I will have more luck. 

 

post #2 of 5
Thread Starter 

As for a quick note on wood. I ran out of pellets for my AMNPS the other day and don't feel like driving the 30 minutes to the local place to get more tomorrow so I will be using hickory chips for the first 2 hours.

I will be serving this with a can of baked beans layered with bacon on top. 

post #3 of 5

Maybe you should try the Memphis Rub to go with the Memphis Sauce??

post #4 of 5
Thread Starter 

Here it is after coming out of the fridge.

 

Here it is after 2 hours in the smoker

They are in the last hour of foil wrap as we speak, then it will be time to baste and sauce.
I also did up a batch of the wicked beaked beans

 

Also made some slight changes to the sauce see below

Memphis BBQ Sauce:
1 1/2 cups ketchup
3/4 cup apple cider vinegar
1 cup water
3 Tbsp light brown sugar
1 Tbsp molasses
4 Tbsp sugar
1/4 Tbsp ground white pepper
1/2 Tbsp onion powder
1/2 Tbsp ground mustard
1 Tbsp lemon juice
1 Tbsp worcestershire sauce
1 Tbsp liquid smoke
1/2 Tbsp Red pepper flake
1/2 Tsp cayenne pepper


Combine all ingredients in a sauce pan. Bring to boil, reduce heat and simmer for an hour until thickened.


It seems to be a nice sauce with a sweet front taste, vinegar middle taste and a little heat at the end. For this reason I'm changing the name of the sauce to state line sauce since it is a nice blend between carolina and memphis. 

post #5 of 5
Thread Starter 

Bark turned out awesome and the beans were a hit. My only complaint was some of the ribs were a little dry and the bones didn't pull as easily as I would have liked. I ended up needing at least another 15 minutes on my last 1 hour segment and probably could have gone a hair longer to pass the bend test, but then they would have been even more dry I do believe. But they were much better than my last venture into ribs. I added apple juice to the water pan to try and help out the dryness. I am wondering with how arid Utah is if I need to cut the first 2 down to a 1.5 and add it to the second 2 hours to make it 1.5-2.5-1 if this might help my pull and my dryness issues. I will say the bark was awesome though. 

 

 

 

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