The Smoker's going

[Mark N. Akers]

Just started the Smoker and put 4 racks of Baby Back Ribs on for about 4 hours,just wondering if anyone has some fantastic Recipes for Ribs.I know it varies from region to region,I am also in for about 4 hours of carving,I have to watch the ribs.Was just wondering how cooking them is different based on the area you are from.Down here they use Mustard base,but not me,I am ketchup through and through.

[Iowa Carver]

Re: The Smoker's going

Around here we are not mustard based. I have had that before down around Highpoint, NC and enjoyed it but prefer the red based sauces. My son makes a molasis and tomato based recipe (couldnt begin to tell you what all is in it) after slow cooking on the wood. I have been down to Memphis, Tennesee and sampled well the famous Rendevous dry rubbed and the Corky's wet sauce and enjoyed it all. There aint no such thing as bad barbecued ribs! Sounds good Mark!

Corey

[Hi_Ho_Sliver]

Re: The Smoker's going

Just started the Smoker and put 4 racks of Baby Back Ribs on for about 4 hours,just wondering if anyone has some fantastic Recipes for Ribs.I know it varies from region to region,I am also in for about 4 hours of carving,I have to watch the ribs.Was just wondering how cooking them is different based on the area you are from.Down here they use Mustard base,but not me,I am ketchup through and through.

Try the new Jack Daniels bbq sauce...its terrific!

[Lynn O. Doughty]

Re: The Smoker's going

We visited my wife's brother once in North Carolina and he went out and bought some "local" BBQ. After my first taste I said "What the hell is this?" Here in Oklahoma, just north of where the really good BBQ comes from, we use that stuff Dave is bragging about!!!

[Mark N. Akers]

Re: The Smoker's going

Lynn:
if you where in NC it was probably a vinager base,thats whats mostly up their.

[Kenny_S]

Re: The Smoker's going

Vinager base and a local Head Country sauce which is aBrown sugar/Catsup base.

Now no hickory wood but sassafrass wood is used. Picked that up from the Brother in law after eating some of the His Smoked/BBQed Goat and Raccoon. May be a Missouri thing. I like to smoke meat in Pecan wood myself Using the Head Country sauce the last 30 minutes in the smoker.

[Keoma]

Re: The Smoker's going

Dangit I thought you were carving a smoker...now I am hungry

[Canopener]

Re: The Smoker's going

Funny you should mention that, the BBQ just came out of the snow drift it has been in all winter.
I use dry rub on most things.
small part black pepper
1 part Gebharts chili powder
mild red powder chili
paprika [smoked is good]
cumin
1 good bit of brown sugar sifted in till mix is right
baste with apple cider
sauce optional
mesquite is best wood here.
Jim

[Al_Hillis]

Re: The Smoker's going

Some people will do anything to be able to carve for four hrs. nonstop. LOL

[Mark N. Akers]

Re: The Smoker's going

Keoma:
I am going to be carving a smoker,in about 1 hour,a smoked rib that is LOL.
Jim:Thanks for the dry rub recipe,that sounds great,I will try it.

[Anthony Filetti]

Re: The Smoker's going

Now up here in Western NY, we are still cooking "Sauce", just finished putting it together to begin the simmer, the whole house is smelling like Sweet Red Peppers, Garlic and EYE-talian sausage!! Just had me a little dip and man-o-man its gonna be a good night!!! Wink

I'll be putting the pasta water on to boil and should be ready by 5!! (yum-yum!)

[Kenny_S]

Re: The Smoker's going

"Eye-talian sausage??? MMMM MMMMM MM good old meat ball sandwiches. I can tast them now.

[Keoma]

Re: The Smoker's going

Dangit ya'll made me hungry...I had to go and whoop up a Lasagne...ItAlIaN saUsAgE...yeah baby!

[Mark N. Akers]

Re: The Smoker's going

WHOO! man i have to say,I ain't a bit hungry now,after throwing down on a full rack,I still have one left,maybe supper for the middle of the week.The wife says I have to go play about 3 hours of tennis tomorrow,to work it off,lets pray for rain.Just kidding,I acctually enjoy playing tennis.

[DADDIO]

Re: The Smoker's going

mark her's a few pics of my bar-b-q setups as a matter of fact i smoked those last night in my small cooker they cook for 12 hours