After reading Smokin Als perfect ribs post and seeing 73 saints wing cook on his Lang I knew what was on the menu this weekend. With their recipes,cook times and temps turned out a pretty good meal. Thanks to you both.
So here we go: Ribs rubbed up with ALS rub
Next is sauce time/bbq pit boys recipe
2 cups chopped onion
2 TBs of minced garlic
1 1/2 cups ketchup
1/4 Apple cider vinegar
1/2 cup brown sugar
3/4 cup molasses
1TB black pepper
6oz tomato paste
1/4 cupWorcestershire
1/2 TB kosher salt (I used more)
3 TB spoons of pepper sauce(I used franks)
3/4 cup bourbon or whiskey( I used bourbon)
Bring stove up to around 275. Olive oil in pan followed up with onions and garlic. Cook until translucent then add remaining ingredients. Bring to simmer. It’s ready. Placed ribs in pan and cover with 3 lbs of pineapple chunks and 1 15oz can of dark pitted cherries. Spread evenly on top for now. Ribs will be placed on top later in the cook. Add in the sauce until the bottom of pan is around a 1/4 inch deep. Don’t wanna cover them or they won’t get smoke. I smoked these at 280 for 4 hrs mopping every hr At the two hr point I placed ribs on top of the pineapple
Seasoned the wings, I like salt pepper and garlic. Cooked them using same method as 73 saint. Only difference I had to use my Weber to finish. I could not crank my smoker up to crisp up the skin because my ribs were still on
Pulled the ribs to rest for just a bit
Dinner is served, jalapeño corn bread, corn on the cob chicken and ribs.
Picture of the toys I used today. If you got this far in the thread I sincerely appreciate you taking the time to do so
So here we go: Ribs rubbed up with ALS rub
Next is sauce time/bbq pit boys recipe
2 cups chopped onion
2 TBs of minced garlic
1 1/2 cups ketchup
1/4 Apple cider vinegar
1/2 cup brown sugar
3/4 cup molasses
1TB black pepper
6oz tomato paste
1/4 cupWorcestershire
1/2 TB kosher salt (I used more)
3 TB spoons of pepper sauce(I used franks)
3/4 cup bourbon or whiskey( I used bourbon)
Bring stove up to around 275. Olive oil in pan followed up with onions and garlic. Cook until translucent then add remaining ingredients. Bring to simmer. It’s ready. Placed ribs in pan and cover with 3 lbs of pineapple chunks and 1 15oz can of dark pitted cherries. Spread evenly on top for now. Ribs will be placed on top later in the cook. Add in the sauce until the bottom of pan is around a 1/4 inch deep. Don’t wanna cover them or they won’t get smoke. I smoked these at 280 for 4 hrs mopping every hr At the two hr point I placed ribs on top of the pineapple
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