Southern Barbecue

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.