Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Driftwood11 on May 12, 2013, 01:02:54 AM
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On my ribs I put salt pepper onion powder and poultry seasoning and let sit 1hr or over nite for more flavor, basting sauce is not sure how to spell it but you will get it, wishtshire sauce not to much about a 1/4 cup 4 tbls butter & 3tbs of honey reduce down wrap ribs in foil 1 hr then open foil and add your chips for smoking or take ribs out of foil all together . baste with sauce 2or 3 times during grilling and if you want add your BBQ sauce the last 40 min. Now this is indirect grilling or smoking, don't baby them meat will pull away from end about 1/2 in thats about right. not to fancy but you get that good rib flavor
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what temp do you keep them at and about how long do thay take to finish?
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If the rub has a lot of salt in it I only apply an hour before cooking ribs and not overnight. I find that it will create a brine on the surface and can cause ribs to be over salty IMHO.
The Worcestershire sauce with butter and honey sounds interesting. You ever reduce it down with sugar into more of a glaze?
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I like to put my CYM and rub them straight to the cooker. Just my two pennies.
I left some overnight and the salt in the
Rub made the ribs taste more like ham.
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About 4 hrs for 1 rack up to 6 for more then 1 around 250 is what I do, and the basting sauce give's it a good glaze or shine if you will. the basting recipe came from Capt. Earl and old friend he use to grill for us at Holliday Harbor this sauce works good on any pork & chicken & beef. Its not over powering thats why I like it.