I haven't smoked since October and I have been craving some good ribs. My wife has been complaining every time she has ribs that they aren't good as mine, so now I have the chance to make her happy. I'm about to get the smoker fired up, cleaned and ready to go. I will start uploading Qview in about an hour and a half.
The ribs I am doing today are called "Memphis in May" ribs (yeah I know it's June.. i missed the boat a bit). I haven't tried this recipe before and it is a little different than other recipes I have tried, so we will see how it turns out. Enjoy the ride!
Recipe by request:
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
1 cup red wine vinegar
2 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
update:
Here are the ribs goin' on the rack. Got a TBS goin' and I'll take another look in 3 hours!
https://statich.smokingmeatforums.com/0/09/09005d73_photobucket-5346-1338655855213.jpeg
The ribs are looking great. They are getting some nice bark and some good pullback. I put them in foil and poured some beer over them, now it is another two hour wait. As promised, here is some qview of the progress.
https://statich.smokingmeatforums.com/5/5c/5cb7391d_photobucket-10981-1338666408505.jpeg
Ribs are unwrapped and looking good! Got some great pullback at this point. An hour to go!!
https://statich.smokingmeatforums.com/4/41/41d0e7ef_photobucket-17078-1338673418323.jpeg
Finished product!
https://statich.smokingmeatforums.com/c/ce/ce44cce3_photobucket-2776-1338680808693.jpeg
The ribs ended up with a decent smoke ring and the rub was good. The finishing sauce needs some tweaking though in my opinion. There was too much vinegar in it; I would probably reduce it by about a quarter of a cup if I were to try this again. I'd also probably add a bit more hot sauce, but I like stuff spicy. All in all, it turned out quite well and my wife is happy so I'm happy.
The ribs I am doing today are called "Memphis in May" ribs (yeah I know it's June.. i missed the boat a bit). I haven't tried this recipe before and it is a little different than other recipes I have tried, so we will see how it turns out. Enjoy the ride!
Recipe by request:
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
1 cup red wine vinegar
2 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
update:
Here are the ribs goin' on the rack. Got a TBS goin' and I'll take another look in 3 hours!
https://statich.smokingmeatforums.com/0/09/09005d73_photobucket-5346-1338655855213.jpeg
The ribs are looking great. They are getting some nice bark and some good pullback. I put them in foil and poured some beer over them, now it is another two hour wait. As promised, here is some qview of the progress.
https://statich.smokingmeatforums.com/5/5c/5cb7391d_photobucket-10981-1338666408505.jpeg
Ribs are unwrapped and looking good! Got some great pullback at this point. An hour to go!!
https://statich.smokingmeatforums.com/4/41/41d0e7ef_photobucket-17078-1338673418323.jpeg
Finished product!
https://statich.smokingmeatforums.com/c/ce/ce44cce3_photobucket-2776-1338680808693.jpeg
The ribs ended up with a decent smoke ring and the rub was good. The finishing sauce needs some tweaking though in my opinion. There was too much vinegar in it; I would probably reduce it by about a quarter of a cup if I were to try this again. I'd also probably add a bit more hot sauce, but I like stuff spicy. All in all, it turned out quite well and my wife is happy so I'm happy.
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