Once again, it’s Foodie Friday with Designs by Gollum.
My husband and I are in pursuit of the perfect barbecued ribs. We pursue this beast on weekends. We experiment with different types of wood chips or a combination of different types of wood chips. This weekend we are using hickory and apple wood chips.
We use pork spare ribs in our experiments. Once the membrane on the back of the ribs and any excess is removed, I rub the ribs with a dry rub. The dry rub contains any of the following:
onion powder
paprika
salt
pepper
garlic powder
I try different amounts of the spices and have even added cinnamon to the mix. Sometimes we will omit a spice.
After the rub has been applied, I put the ribs in the refrigerator overnight. This is done on Saturday.
On Sunday, we take the ribs out and allow them to come to room temperature while my husband starts the fire. We try to keep the smoker at 225 degrees F. He then takes the ribs and smokes them for around 3 hours.
We serve them with the delicious barbecue sauce that I make (see today’s lagniappe).
This is a fun and yummy pursuit we have embarked upon. Will we ever decide we have made the perfect rib? I hope not! The pursuit is the fun part. If you have any secret tips, please feel free to let me know!
Today’s Lagniappe: Christi’s Barbecue Sauce
This barbecue sauce is based on the Neely’s Barbecue Sauce but mine is spicier and not quite as sweet, just the way we like it!
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 4 tablespoons light brown sugar
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- a couple dashes Tabasco
- 1 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ground mustard
- 1/4 teaspoon cinnamon (optional)
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.
Photo by Phillip Klinger via flickr.
{ 9 comments… read them below or add one }
Cooking great ribs is truely an art.
Slathering with sauce just at the last few minutes is the only way to do it right. I’m wondering if you are using the famous Jay Dicus sauce recipes??
I also love ribs. My favorites, though, are at McClards Barbeque in Hot Springs, AR. I have given up trying to do them at home, so I am impressed with your attempts:) My son-in-law is perfecting his baby backs and has tried numerous ways. I will have to share yours. I hope you will join me beginning in August for Crock Pot Wednesdays at DiningwithDebbie.blogspot.com. I’d love to see you there.
That’s ambitious… I would love to make a homemade sauce sometime! My Hubby is from the south… he takes his BBQ seriously too!
Have a wonderful weekend and a fabulous 4th!
~Really Rainey~
As everyone else has said, what’s better than Southern barbecue? I will definitely try adding the cinnamon, but I know I need a few more dashes of hot sauce in mine!
It’s hard to resist a barbecue southern style
. I love the technique you use to make them and your sauce sounds out of this world. Have a great weekend.
yOUR table is so pretty..I love your dishes and I can’t wait to try this sauce. You KNOW I love anything that is Southern!!
Yum… who doesn’t love bbq! Happy 4th to you!
Sounds great. You know, it’s just not barbeque if it’s not pork. I always tell my SEC friends that we are the only team that eats our mascot.
Not too much on this earth better’n ribs!!
Yummy!
Happy 4th.