PERFECT RIBS EVERY TIME! This really works!

[indaswamp]

Bump TTT for DeiselTech...

 

[calicat]

Al, thank you for sharing. We made some baby backs yesterday with some red oak and they came out great! After three hours they were in the mid 170s. Then into foil wrap for an hour, but they were still in the 180s. Our "Smoke It" electric smoker lost some heat. So we left them in a little longer then put them in the oven at 300 for 15 minutes which brought them up to 190-193. We wanted to eat them dry rub style so that was our last step. They were perfect pull off the bone. Will do these again soon with a different rub as we are still searching for a Memphis style rub that hits our mark. Now we are looking for some chicken thigh recipes for today...

 

[banderson7474]

My buddies are coming over for the Daytona 500 and we are having a friendly rib competition. Told them bring ur own beer and bbq sauce. Smoker turning on at noon!

 

[SmokinAl]

Al, thank you for sharing. We made some baby backs yesterday with some red oak and they came out great! After three hours they were in the mid 170s. Then into foil wrap for an hour, but they were still in the 180s. Our "Smoke It" electric smoker lost some heat. So we left them in a little longer then put them in the oven at 300 for 15 minutes which brought them up to 190-193. We wanted to eat them dry rub style so that was our last step. They were perfect pull off the bone. Will do these again soon with a different rub as we are still searching for a Memphis style rub that hits our mark. Now we are looking for some chicken thigh recipes for today...

Thank-you!
I’m happy to hear your ribs were so good!
I switch back & forth with this way & no wrap, but still cook to 193.
Al

My buddies are coming over for the Daytona 500 and we are having a friendly rib competition. Told them bring ur own beer and bbq sauce. Smoker turning on at noon!

Sounds like a plan! I know you’ll smoke your buddies in the rib comp!
Al

 

[Inscrutable]

… still searching for a Memphis style rub that hits our mark.

Try Meatheads Memphis Dust or his Rendezvous clone.
I’ve also attempted to reverse engineer Red, Hot, & Blue’s rub

 

[calicat]

Try Meatheads Memphis Dust or his Rendezvous clone.
I’ve also attempted to reverse engineer Red, Hot, & Blue’s rub

I would be interested int the RHB clone or your version. Thanks for the recommendations, will give each a shot.

 

[Inscrutable]

I would be interested int the RHB clone or your version. Thanks for the recommendations, will give each a shot.

I don’t think I am close, and I have run out of theirs for comparison (used to be able to buy it).
Think my latest was:
4 Hungarian paprika
3 brown sugar
3 white sugar
2 kosher salt
1 granulated garli
1 onion powder
1 crushed coriander
1/2 black pepper
1/2 ancho chile powder
1/2 cayenne pepper

 

[calicat]

I don’t think I am close, and I have run out of theirs for comparison (used to be able to buy it).
Think my latest was:
4 Hungarian paprika
3 brown sugar
3 white sugar
2 kosher salt
1 granulated garli
1 onion powder
1 crushed coriander
1/2 black pepper
1/2 ancho chile powder
1/2 cayenne pepper

Thanks! Are the Meatheads Memphis Dust or Rendezvous clone posted somewhere on this site? Been searching, but to no avail? Found some external. Thanks again.

 

[Dave Rowell]

Thanks! Are the Meatheads Memphis Dust or Rendezvous clone posted somewhere on this site? Been searching, but to no avail? Found some external. Thanks again.

Memphis Dust recipe is on AmazingRibs.com. That's Meathead.

 

[Parshooter]

I think a ten-year old thread just helped me decide what to smoke this weekend. Thank you.

 

[hoity toit]

Al. care to share your bbq sauce recipe?

HT

 

[Dave Rowell]

Al. care to share your bbq sauce recipe?

HT

Here's my copycat of Famous Dave’s Sweet & Zesty. (AI helped me with this.) I did not put in tamarind paste, because I didn't have any. It was great sauce without it. But I want to try it with. I like to use double strength tomato paste in a tube, because I don't want to open a can of paste when I only need a little bit. It worked well with this recipe. The vinegar taste was a little too strong on a spoon, but NOT on the finished product. We will leave it at that amount. I used light brown sugar and added 1/2 teaspoon more of molasses.

Ingredients

Base

• 1 cup ketchup
• 1/2 cup dark brown sugar (If “light” brown add 1/2 tablespoon molasses)
• 1/4 cup molasses
• 1/4 cup honey

Tang / Zest

• 1/3 cup apple cider vinegar
• 1 tbsp lemon juice
• 1–2 tsp tamarind paste
• Add 1 tsp orange juice or pineapple juice.

Savory

• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp yellow mustard

Seasoning

• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp cayenne

Finish

• 1/2 tsp liquid smoke
• 1 tbsp butter

---

​

Instructions

1. Combine everything except butter in a saucepan.
2. Bring to a gentle simmer over medium heat.
3. 1–2 tbsp tomato paste while simmering. (I used 1T double strength paste)
4. Simmer 20–25 minutes, stirring occasionally.
5. Stir in butter at the end for shine and richness.
6. Let cool (it thickens as it sits).

 

[SmokinAl]

Al. care to share your bbq sauce recipe?

HT

Here you go Buddy!

Al’s Pork rub

1 1/2 cups raw sugar (turbinado)
1/4 cup red pepper flakes
1/2 cup granulated onion
1/2 cup granulated garlic
1/2 cup black pepper
1/2 cup smoked paprika
1/4 cup Spanish or Hungarian paprika

Al

 

[SmokinAl]

Here you go Buddy! Rub & sauce.

Al’s Pork rub

1 1/2 cups raw sugar (turbinado)
1/4 cup red pepper flakes
1/2 cup granulated onion
1/2 cup granulated garlic
1/2 cup black pepper
1/2 cup smoked paprika
1/4 cup Spanish or Hungarian paprika

Al

 

[banderson7474]

Al. care to share your bbq sauce recipe?

HT

Found it!!

Smokin Al's famous BBQ sauce

@SmokinAl would you mind sharing your recipe/method for this? We only use store bought and would like to try make our own.

www.smokingmeatforums.com

 

[banderson7474]

Oops, I'm too late my bad Al