or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Think I finally dialed it in
New Posts  All Forums:Forum Nav:

Think I finally dialed it in

post #1 of 19
Thread Starter 
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!!











post #2 of 19

I agree with you!

 

Your ribs look fantastic!

 

Point!

 

Al

post #3 of 19

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

Richie

 

:points:

post #4 of 19
Thread Starter 
Thanks y'all! And thank you both for the points. They didn't last long that's for sure.
post #5 of 19

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

post #6 of 19
Thread Starter 
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.
post #7 of 19

Righteous Ribs, Lance.

 

Definitely worthy of points.

 

Disco

post #8 of 19
Tasty looking ribs!
post #9 of 19
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?
post #10 of 19
Thread Starter 
Quote:
Originally Posted by b-one View Post

Tasty looking ribs!

Thanks B-one, they were quite tasty for sure!
post #11 of 19
Thread Starter 
Quote:
Originally Posted by Disco View Post

Righteous Ribs, Lance.

Definitely worthy of points.

Disco

Hey thanks Disco, and thank you for the points. I'll tell you, I'm really digging the maple syrup/bourbon sauce glaze.
post #12 of 19

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

post #13 of 19
Thread Starter 
Quote:
Originally Posted by BenA View Post

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

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)
post #14 of 19


Awesome  - I have it saved.  Thanks!

post #15 of 19
Thread Starter 
Quote:
Originally Posted by stokensmoke View Post

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?

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.
post #16 of 19
Quote:
Originally Posted by LanceP View Post


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

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

post #17 of 19
Thread Starter 
Quote:
Originally Posted by Disco View Post

I have been planning on adding some whisky to mine but I may go for Canadian whisky.
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.
post #18 of 19
Quote:
Originally Posted by LanceP View Post


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.

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

post #19 of 19
Thread Starter 
I'll take that rap!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Think I finally dialed it in