British BBQ Society Forums

Hi all

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...

Cheers Guys/Gals

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!

Happy grilling
Tiny

Thanks for replying Tiny...

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!!!

this site is where i do some shopping and i have tasted a few of the sauces so if you want info on any i will be happy to help!!! http://www.hotsauceemporium.co.uk/list.php?catID=3

Cheers Tiny

It's a bit late but be careful when applying rubs overnight, if the salt content is too high you could start the curing process towards bacon.

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

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

I have to admit to being very fond of this as a barbecue sauce:

http://www.amazon.co.uk/dp/B005KK46YQ/r ... wo=&hvqmt=

It's hot!

Steve W

I think i going to go for a cherry and hickory combo...wish me luck

Oh and heres the ribs ready for the smoke...

Pecker that BBQ sauce defo has me intrigued...i know its a jerk bbq sauce so it will have heat, my question to you is how hot is it?

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!