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Joined: Aug 2017
Posts: 9,233 Likes: 20
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2017
Posts: 9,233 Likes: 20 |
Smoke and dry rub. I dint like the sticky sweet sauces.
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Joined: Oct 2007
Posts: 7,077 Likes: 1
Campfire Tracker
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Campfire Tracker
Joined: Oct 2007
Posts: 7,077 Likes: 1 |
Smoke and dry rub. I dint like the sticky sweet sauces. Depending on the rub and how much sauce you use, you can offset the sweet to your liking. Increase the pepper and smoked paprika in the rub, add some heat with franks hot sauce to something simple like sweet baby rays or similar and it can be really good!
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Joined: Jan 2005
Posts: 38,964 Likes: 17
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,964 Likes: 17 |
I know it doesn't appeal to some, but I grew up a stone's throw from St Louis, and my Dad worked in the Swift & Co. stockyards. I ate more than my share of sticky-sweet smoked meats that was - as far as I knew - the ONLY kind of BBQ there was. Not the only, just the best. The sauce used is enough to keep you licking your fingers for three days afterwards.
My next life stop was Texas, and damn if there wasn't a whole new kind of "Q" made here. And then there was the Carolinas and whole hog. Dayumm. Then Memphis style. Dayumm again.
My blood stream is still about half St Louis sauce, but there are no kinds of Q that I do not love.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: May 2016
Posts: 61,051 Likes: 73
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 61,051 Likes: 73 |
Well here I am with dry rubbed baby backs on the smoker today. The local sale is $1.98/# this week. So far I’ve picked up 8 racks and need to make room in the freezer for more. Bastid!
I am MAGA.
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Joined: Mar 2008
Posts: 15,658
Campfire Ranger
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Campfire Ranger
Joined: Mar 2008
Posts: 15,658 |
My dad was born in 1929 in St Clair Mo and grew up next to Route 66. In his day there were tents set up next the the road that sold various specialty foods to travelers. He was particularly enamored with a rib stand called "Diver Jones Ribs". As a kid he hung around there until Diver Jones (WW1 diver) showed him how to make his famous ribs. They have been a family favorite since.
The recipe called for a commercial sauce and Maull's was his favorite. The sauce was augmented with copious brown sugar, garlic salt and thinned with beer. The ribs were done over a fairly hot bed of real charcoal and flipped often. The sauce was painted on them every time they were turned. Cut to single ribs and serve. I am pretty sure the ribs are just a vehicle for the sauce. Enjoy.
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Joined: Nov 2008
Posts: 19,684 Likes: 21
Campfire Ranger
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Campfire Ranger
Joined: Nov 2008
Posts: 19,684 Likes: 21 |
Ribs in the crockpot with some sauce is hard to beat. Can chew on the bones and suck out the marrow. Dip a piece of bread to soak up the fat that liquified.
If you don’t chew the bones no need to apply.
MAGA
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Joined: Aug 2017
Posts: 9,233 Likes: 20
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2017
Posts: 9,233 Likes: 20 |
Smoke and dry rub. I dint like the sticky sweet sauces. Depending on the rub and how much sauce you use, you can offset the sweet to your liking. Increase the pepper and smoked paprika in the rub, add some heat with franks hot sauce to something simple like sweet baby rays or similar and it can be really good! Yep, no thanks.
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Joined: Nov 2015
Posts: 15,531 Likes: 29
Campfire Ranger
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Campfire Ranger
Joined: Nov 2015
Posts: 15,531 Likes: 29 |
Pig feet in tha crock pot is the shnizzle mmmm
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Joined: May 2003
Posts: 31,322 Likes: 21
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: May 2003
Posts: 31,322 Likes: 21 |
In the 50s, Swift & Co gave away the "trim" cuts to any and all. Trim included ribs, cheeks, tongue, and pig snoots. About every half mile on every road, there was a cinderblock and screen BBQ pit run by gray-haired Black men. The signs all said Ribs and Snoots. Hickory wood, low and slow. Basted continuously with that thick, sweet sauce until the sauce permeated the meat all the way to the bone.
Brother, you could eat until you bust for next to nothing.
Cleverly disguised as a responsible adult.
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Joined: Mar 2021
Posts: 2,527 Likes: 7
Campfire Regular
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Campfire Regular
Joined: Mar 2021
Posts: 2,527 Likes: 7 |
yep +1... lotta' Rib ignorance on this thread... 4 lb baby backs?, what the F" did that hog weigh, 800 lbs? lol... try 1&1/2 lb and down for a true "Baby Back" rib... I prefer "back" ribs at 1&3/4 lb, more meat & more flavor... prefer St. Louis cut spares at 2&1/2 and down, skin on, skirt off... gotta' watch it...some'a them crooked meat cutters will cut old sow ribs down to make weight (look for Big bones)...
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Joined: May 2003
Posts: 31,322 Likes: 21
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: May 2003
Posts: 31,322 Likes: 21 |
Report: Dey was dewishus.
Cleverly disguised as a responsible adult.
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Joined: May 2004
Posts: 56,282 Likes: 37
Campfire Kahuna
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Campfire Kahuna
Joined: May 2004
Posts: 56,282 Likes: 37 |
I'll bet they were.
Only thing I grill anymore is ribs. Worth the time and trouble they are.
I am..........disturbed.
Concerning the difference between man and the jackass: some observers hold that there isn't any. But this wrongs the jackass. -Twain
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Joined: May 2003
Posts: 31,322 Likes: 21
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: May 2003
Posts: 31,322 Likes: 21 |
Time and trouble are why I don't grill ribs. I leave them to the pros.
Cleverly disguised as a responsible adult.
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Joined: Jul 2022
Posts: 546 Likes: 2
Campfire Regular
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Campfire Regular
Joined: Jul 2022
Posts: 546 Likes: 2 |
I don’t grill ribs because I’m lazy and happy making them in the oven. Yellow mustard for a binder and Cabelas pork rub. Sealed tightly with a little water in the pan at 250 degrees for 4 hours. Then drain and coat them with baby ray’s honey BBQ sauce at 400 degrees for 15 minutes. Usually have trouble flipping them over to add the sauce because they’re falling apart. Baked beans, potato salad and slaw to go with them makes a great meal. I’ve only found slaw made the way my mom made it to be worth eating. Apple cider vinegar, a little sugar and mayonnaise with a little celery seed mixed in.
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Joined: Mar 2020
Posts: 3,893 Likes: 2
Campfire Tracker
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Campfire Tracker
Joined: Mar 2020
Posts: 3,893 Likes: 2 |
I don’t grill ribs because I’m lazy and happy making them in the oven. Yellow mustard for a binder and Cabelas pork rub. Sealed tightly with a little water in the pan at 250 degrees for 4 hours. Then drain and coat them with baby ray’s honey BBQ sauce at 400 degrees for 15 minutes. Usually have trouble flipping them over to add the sauce because they’re falling apart. Baked beans, potato salad and slaw to go with them makes a great meal. I’ve only found slaw made the way my mom made it to be worth eating. Apple cider vinegar, a little sugar and mayonnaise with a little celery seed mixed in. What do you mean by "sealed tightly"? A lid? Foil?
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Joined: Apr 2011
Posts: 152,728 Likes: 55
Campfire Savant
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Campfire Savant
Joined: Apr 2011
Posts: 152,728 Likes: 55 |
There are great cooked on the pit with mesquite wood
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Joined: Mar 2017
Posts: 138 Likes: 1
Campfire Member
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Campfire Member
Joined: Mar 2017
Posts: 138 Likes: 1 |
If you smoke them with apple wood it's a very mild smoke flavor.
Easy's gettin' harder everyday
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Joined: May 2016
Posts: 61,051 Likes: 73
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 61,051 Likes: 73 |
There are great cooked on the pit with mesquite wood Mesquite? No way Josè!
I am MAGA.
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Joined: Jun 2006
Posts: 46,386 Likes: 19
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2006
Posts: 46,386 Likes: 19 |
I found a recipe a few years back for spare ribs that we really liked.
Tuscan rustica or some such. Basically a dry rub with Mediterranean style herbs to include a fair bit of fennel. Done in the oven.
They were killer. Rosticciana??
A wise man is frequently humbled.
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Joined: Apr 2018
Posts: 8,949 Likes: 22
Campfire Outfitter
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Campfire Outfitter
Joined: Apr 2018
Posts: 8,949 Likes: 22 |
Smoke and dry rub. I dint like the sticky sweet sauces. That's because you ain't got the ghey.
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