Christmas Ribs? Yep

[RG]

I'm sweet enough

LOL!!!

[Big Dawg]

Also the Big Red Rib Glaze has a nice red holiday color 

http://jesspryles.com/big-red-glaze/

Good reason to do a run to Jacksonville, wine and dine and spend the night in a beach hotel.

My daughter brought some up from St. Augustine this past summer.  I forgot all about it.

Thanks for the reminder, I'll be working on it this weekend ! ! !





BD

[Savannahsmoker]

Also the Big Red Rib Glaze has a nice red holiday color 

http://jesspryles.com/big-red-glaze/

Good reason to do a run to Jacksonville, wine and dine and spend the night in a beach hotel.

My daughter brought some up from St. Augustine this past summer.  I forgot all about it.

Thanks for the reminder, I'll be working on it this weekend ! ! !





BD

Will be checking back to see it.

[Kona]

and I made a batch 

[Savannahsmoker]

and I made a batch 

OK, do when do we see the results?

[RG]

Ok the verdict is in! I made the ribs yesterday. Marinated in Redd's Apple Ale. Made up a batch of fireball whiskey bbq sauce. Smoked the ribs on the Traeger (didn't feel like using the KBQ!!!). The verdict? Worse ribs I've made in a LONG time, lol!!

My wife asked me why I even bothered to change my method and I told her I wanted something different. It turns out that it might be best to leave well enough alone or as she put it "If it ain't broke, don't fix it!"

The apple ale gave it a funky taste and that fireball bbq sauce absolutely sucks. Oh well......at least I have a good bit of the whiskey left to make Fireball Pumpkin pies!

Back to using my tried and true recipe

[Kona]

lol I enjoyed the fireball sauce 

[Kona]

This is my tried and true sauce I use as well as an apple variation of it. I've won many bbq contests at our office and have had people tell me to sell it lol.

    1c Ketchup
    2/3c Brown Sugar
    1/2c Beer
    1/2c Soda (I use coke)
    1/3c Real Maple Syrup or Molasses
    6oz Tomato Paste
    3 tbs Mustard
    3 tbs Apple Cider Vinegar
    1 tbs Sea Salt
    1 tbs Dry Mustard
    1 tbs Worcestershire Sauce
    1 tbs Garlic Powder
    1 tbs Onion Powder
    2 tsp Thyme
    1 tsp Black Pepper
    1 tsp Paprika
    1/2 tsp Cayenne

For an apple version since you used the angry orchard. I just prep my ribs the same as usual, dry brine, then rub. I let the sauce add the apple flavor.

    1c Ketchup
    2/3c Brown Sugar
    1 c Angry Orchard
    1/3c Real Maple Syrup or Molasses
    6oz Tomato Paste
    3 tbs Mustard
    3 tbs Apple Cider Vinegar
    1 tbs Sea Salt
    1 tbs Dry Mustard
    1 tbs Worcestershire Sauce
    1/2 c Apple Butter
    1 tbs Garlic Powder
    1 tbs Onion Powder
    2 tsp Thyme
    1 tsp Black Pepper
    1 tsp Paprika
    1/2 tsp Cayenne

[RG]

I'll get to those recipes in due time, thanks for sharing! I made that fireball exactly as the recipe calls for minus the Frank's Red Hot. Not my cup of tea and I couldn't even taste the fireball at all. I am always tinkering with sauces, it drives my wife nuts. The garage fridge has become the bbq sauce fridge. These days though, if I make it and don't like I just ditch it. No need saving it.

My normal ribs look like this



This reminds me, I need to make some bacon tots soon!

[Big Dawg]

Since this seems to have morphed into a sauce thread, I don't feel like I'm hijacking.

I'm in the middle of my first run at the Big Red Sauce and I have one simple question . . .

Every single one of the ingredients that go into the Big Red Sauce have a virtually unlimited shelf life, three of them may need refrigeration, but still pretty much unlimited.  Why, then, is the completed sauce only good for one week ? ? ? ?

I ask, primarily, because it doesn't make any sense, but also because I'm making triple batch becuase my daughter brought me 2 x 2L bottles (only using one bottle on the first run).





BD

[Subvet]

OK I wanted to try the Big Red Soda Rib sauce but look at the price I found at Amazon.com
Big Red Cream Soda - 12/12 oz
by Big Red Sodas
$ 19 99
Prime

I usually pay $5 for a 12pk of cans at Publix in South Florida

$4.17/12pk here in San Antonio area. Big Red is a big seller in Texas.

[Big Dawg]

So, a 2L bottle of Big Red makes a little over two quarts of finished sauce.

Hopefully, it'll last longer than a week ! ! ! !





BD

[teesquare]

This is my tried and true sauce I use as well as an apple variation of it. I've won many bbq contests at our office and have had people tell me to sell it lol.

    1c Ketchup
    2/3c Brown Sugar
    1/2c Beer
    1/2c Soda (I use coke)
    1/3c Real Maple Syrup or Molasses
    6oz Tomato Paste
    3 tbs Mustard
    3 tbs Apple Cider Vinegar
    1 tbs Sea Salt
    1 tbs Dry Mustard
    1 tbs Worcestershire Sauce
    1 tbs Garlic Powder
    1 tbs Onion Powder
    2 tsp Thyme
    1 tsp Black Pepper
    1 tsp Paprika
    1/2 tsp Cayenne

For an apple version since you used the angry orchard. I just prep my ribs the same as usual, dry brine, then rub. I let the sauce add the apple flavor.

    1c Ketchup
    2/3c Brown Sugar
    1 c Angry Orchard
    1/3c Real Maple Syrup or Molasses
    6oz Tomato Paste
    3 tbs Mustard
    3 tbs Apple Cider Vinegar
    1 tbs Sea Salt
    1 tbs Dry Mustard
    1 tbs Worcestershire Sauce
    1/2 c Apple Butter
    1 tbs Garlic Powder
    1 tbs Onion Powder
    2 tsp Thyme
    1 tsp Black Pepper
    1 tsp Paprika
    1/2 tsp Cayenne

Great post! Can you please copy and paste it to the Recipes Section - because many of us will want to make this - and it will not get lost there. Here in the General Discussions section, there are so many posts - that it will get "buried"
Thanks!

[RG]

This is my tried and true sauce I use as well as an apple variation of it. I've won many bbq contests at our office and have had people tell me to sell it lol.

    1c Ketchup
    2/3c Brown Sugar
    1/2c Beer
    1/2c Soda (I use coke)
    1/3c Real Maple Syrup or Molasses
    6oz Tomato Paste
    3 tbs Mustard
    3 tbs Apple Cider Vinegar
    1 tbs Sea Salt
    1 tbs Dry Mustard
    1 tbs Worcestershire Sauce
    1 tbs Garlic Powder
    1 tbs Onion Powder
    2 tsp Thyme
    1 tsp Black Pepper
    1 tsp Paprika
    1/2 tsp Cayenne

For an apple version since you used the angry orchard. I just prep my ribs the same as usual, dry brine, then rub. I let the sauce add the apple flavor.

    1c Ketchup
    2/3c Brown Sugar
    1 c Angry Orchard
    1/3c Real Maple Syrup or Molasses
    6oz Tomato Paste
    3 tbs Mustard
    3 tbs Apple Cider Vinegar
    1 tbs Sea Salt
    1 tbs Dry Mustard
    1 tbs Worcestershire Sauce
    1/2 c Apple Butter
    1 tbs Garlic Powder
    1 tbs Onion Powder
    2 tsp Thyme
    1 tsp Black Pepper
    1 tsp Paprika
    1/2 tsp Cayenne

Great post! Can you please copy and paste it to the Recipes Section - because many of us will want to make this - and it will not get lost there. Here in the General Discussions section, there are so many posts - that it will get "buried"
Thanks!

Indeed! Plop it over there so I can reference when I make them Thanks Kona!

[Kona]

posted them