Im doing my first smoke of 2013 on Sunday! I got some beautiful pork ribs from my local butcher. Im planning taking the membrane off tomorrow morning them applying a small amount of spicy mustard then applying a dry rub. Refrigerate over night then smoke low and slow Sunday.
My question to you is what is your favourite sauce? Also what wood would you personally recommend to use? I have hickory
Mesquite
Cherry available.
Im new to this site so go easy if i have posted to the wrong section...
Hi and welcome,
for pork ribs I like apple and hickory mixed.
As for sauce I am more of a dry rib man, I have yet to do the whole bbq sauce thing, I have bought a few but not found my perfect sauce partner, ddo you have any you recommend?
I have an interesting specimen to tackle tomorrow. it is a 6lb flat beef rib. from what I can work out it is a slab that has been cut from the bone after the rib eye has come off, I intend to treat it like a brisket so we will see what happens!
I pretty much perfected dry ribs last year an altough i do like them...i do prefer a sauce in there.
I may try a mix of hickory and cheery and see what happens.
It really does depend on your taste buds and preferences??? I really like the Jack Daniels Smokey BBQ sauce but used in modiration...
I also love spicy Q and the sauce for that for me is called Fat Bastard Gourmet Billy B Damned haha i know qaulity name!!!
YetiDave wrote:You'd need sodium nitrate to make 'em bacon ribs I'd go for hickory wood, it's my favourite second to pecan for pretty much everything
Too much salt left overnight will START the curing process, and has done so for thousands of years before Sodium Nitrate was thought of. It was a warning not a recipe suggestion
just thought id post a quick photo of the finished article! They were juicy, they fell off the bone (clean) and had a tremendous smoky flavour...successful cook!
I'd go for hickory wood, it's my favourite second to pecan for pretty much everything
