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So with all the mass hysteria going on and panic in the streets :::looks up to see if sky is falling:: I decided to make some bbq chicken, and since I've been using the same sauce now for some time..while good..things can get repetitive after a while..Lately I've been using Sweet Baby Ray's..which is good...but wouldn't mind mixing it up from time to time...just wondering what everyone uses?
Any recommendations?
thanks..
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Lately, I've been really enjoying Grumpy's Private Reserve. The red labeled bottle specifically. Slightly sweet, spicy, but not too much. It's made in Thornton, CO and I'm in CO. Not sure how widely available it is.
Just look for something without high fructose corn syrup and other crappy ingredients and you're likely to find something good.
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Stubbs!
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Wow my two favs in the first 3 responses! Sweet baby rays is freaking classic, i dare someone to say they don't like it. Stubbs is that heavy rich texas bbq sauce perfect for beef.
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Bone Suckin Sauce from Raleigh NC is the real deal.
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@forbin1 said: Lately I've been using Sweet Baby Ray's..which is good...but wouldn't mind mixing it up from time to time...heh, that was what I was gonna recommend. Got a stockpile of it in the basement. it does come in a few different flavors...
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Dinosaur BBQ I believe the original is my favorite.
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I love Sweet Baby Rays. Regular, Chipotle, and Honey. I also like Stubbs, its worth checking out
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I've just started using Sweet Baby Rays too, I like it a lot. (Thanks, costco.) Old go-to was KC Masterpiece too. Generic, but tasty enough. Occasionally I'll modify them to taste with brown sugar, honey, syrup, seasonings, etc.Doin a mess of ribs this weekend, might try something new.
Speaking of which, anyone got a basic method for ribs? This is outside of my wheelhouse. Should I get beef or pork? Start in the oven and finish on the grill, or vice-versa? Or just 1 heat source? Thx.
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Pork and cook in the oven and finish on the grill Johnny. Add the sauce and cover with aluminum. Cook for a couple hours and grill em.
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Thanks. I'm a bit of a rib n00b...; )
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@johnnyd said: I've just started using Sweet Baby Rays too, I like it a lot. (Thanks, costco.) Old go-to was KC Masterpiece too. Generic, but tasty enough. Occasionally I'll modify them to taste with brown sugar, honey, syrup, seasonings, etc. Doin a mess of ribs this weekend, might try something new. Speaking of which, anyone got a basic method for ribs? This is outside of my wheelhouse. Should I get beef or pork? Start in the oven and finish on the grill, or vice-versa? Or just 1 heat source? Thx.I'd go with parboil and then grilled method (definitely finish on the grill). I'd also go with pork.
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Whatever they use at Mr. Springgs
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Make your own, it takes some work but it's 1000 time better than anything you can buy in a bottle.
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Stubbs or Sweet Baby Rays.James River for roast beef. (massachusetts thing)
You can't go wrong
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This is a good starting point for making your own... Not my recipe, but it's a very good one.
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper
Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.
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Best BBQ sauce on the market IMO is Dinosaur BBQ Roasted garlic and honey. Great on ribs and chicken.
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@Sprachtor yes, you beat me to it, Dinosaur BBQ is one of the best, Wango Tango in particular
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@johnnyd For the ribs I would definitely use pork, baby back are more uniform so if you are serving a bunch of people, I would go with that cut.Obviously smoking them is the best, but if you don't have the time or the nohow, I would use the oven and grill. Find a nice basic rib rub recipe online and make that, or pick out something at the store.
Take the membrane off the back (google it) of the ribs and then season them with kosher salt and pepper. Cover both sides generously with whatever rub that you made or bought at the store and then wrap each rack in aluminum foil.
Since you are not smoking them, you don't have to worry about smoke flavors hitting the meat directly, therefor you can prevent moisture from escaping and do it in the oven. I would say 225 for at least 4 hours, but probably closer to 6. When they are done they will almost flop in half and break if you hold them from the center of the rack.
At this point fire your grill up (charcoal would be nice for the flavor, but propane is fine) and lather them with your choice BBQ sauce. Flip them pretty often and reapply sauce each time for probably half an hour or until the sauce has formed a nice crust.
Now they are done, eat them. They won't have that out of this world smoke that delicious ribs are known for, but they will still have the rub, tenderness, etc. Not using a rub is silly if you ask me.
I personally (since I don't have a smoker) do a couple hours in the oven like this, then I take them off and smoke them on the propane grill with hickory/cherry woodchips, over indirect heat again about 225 degrees, until they are done. Usually replace the woodchips 4 or 5 times throughout, and constantly watch to make sure they are smoking really good but not on fire. My ribs are absolutely better than 50-60% of the BBQ places I go to that have a REAL smoker and do it properly.
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my vote goes to sweet baby rays or dino bbq but after just reading @chilly's receipe i'm going to Mcdondalds and getting a mcrib.
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@Chilly - Thanks for the details. I'll definitely be following most of that advice. When you use the chips on a propane grill, do you pre-soak them? And put them directly on the grate? I'll be using some fresh cherry...@mfhgreyboy - parboil a rack of ribs? Really? I've never heard of that. I also have a general aversion to boiled meat I guess.
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@johnnyd I have a mason jar of @Looks2Much's Cherry Chipotle Rib Sauce sitting in my fridge just waiting for some ribs to sex up. I will come with jar in hand.It is by far the best BBQ sauce I've ever had.
It's not the recipe above... it's better than the above.
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This just got a lot tastier! I'll have them slowcooking in the oven in the afternoon, ready for the family sauce on the grill when you arrive!!! Sweet!!!
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@Jayem said: I love Sweet Baby Rays. Regular, Chipotle, and Honey. I also like Stubbs, its worth checking outYup, Sweet Baby Ray's is Grate for a store-bought vinegar based sauce.
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@PricklyHairs said: @johnnyd I have a mason jar of @Looks2Much's Cherry Chipotle Rib Sauce sitting in my fridge just waiting for some ribs to sex up. I will come with jar in hand.Yuck. Chipotle. EEWWWW
It is by far the best BBQ sauce I've ever had.
It's not the recipe above... it's better than the above.
Edit
Sorry Dave, I bet it's delicious if you made it.
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@johnnyd said: @Chilly - Thanks for the details. I'll definitely be following most of that advice. When you use the chips on a propane grill, do you pre-soak them? And put them directly on the grate? I'll be using some fresh cherry... @mfhgreyboy - parboil a rack of ribs? Really? I've never heard of that. I also have a general aversion to boiled meat I guess.I am certainly not an expert on the subject, but a buddy prepared them this way for both our families a few years back. Most tender homecooked ribs I've ever had. @Chilly sounds like he's got it going on, though!
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I take BBQ very seriously, so I have a smoker out back and I do the ribs on there, 5 to 6 hours total. Sometimes I make my own sauce, sometimes I like to try bottle sauce for a little inspiration. I am at work so I can’t even begin to get into recipes and all things BBQ, plus like most things in life it’s all a matter of personal taste and opinion!
This guys knows his sh*t, Steven is to grilling what Trey is to a guitar! You may find some good ideas from this, at least he usually keeps the gas griller in mind when explaining his recipes…
http://www.primalgrill.org/recipe_details.asp?RecipeID=41&EpisodeID=8
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@PricklyHairs said: @johnnyd I have a mason jar of @Looks2Much's Cherry Chipotle Rib Sauce sitting in my fridge just waiting for some ribs to sex up. I will come with jar in hand. It is by far the best BBQ sauce I've ever had. It's not the recipe above... it's better than the above.always looking to try some new sauce, if @Looks2Much is willing to share???
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@Sprachtor Dave made up the recipe but I made the aforementioned jar o' sauce, so you'd probably still think it's gross. It's okay... more for me! 
@phishfillet that recipe is Bush's Baked Beans type secret! My dog keeps stealing the recipe and trying to sell it.
Just kidding... I think. At the very least it's PM material IMO.
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aint nuttin' like the ol sweet baby ray's der bud
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@Chilly said: @johnnyd For the ribs I would definitely use pork, baby back are more uniform so if you are serving a bunch of people, I would go with that cut. Obviously smoking them is the best, but if you don't have the time or the nohow, I would use the oven and grill. Find a nice basic rib rub recipe online and make that, or pick out something at the store. Take the membrane off the back (google it) of the ribs and then season them with kosher salt and pepper. Cover both sides generously with whatever rub that you made or bought at the store and then wrap each rack in aluminum foil. Since you are not smoking them, you don't have to worry about smoke flavors hitting the meat directly, therefor you can prevent moisture from escaping and do it in the oven. I would say 225 for at least 4 hours, but probably closer to 6. When they are done they will almost flop in half and break if you hold them from the center of the rack. At this point fire your grill up (charcoal would be nice for the flavor, but propane is fine) and lather them with your choice BBQ sauce. Flip them pretty often and reapply sauce each time for probably half an hour or until the sauce has formed a nice crust. Now they are done, eat them. They won't have that out of this world smoke that delicious ribs are known for, but they will still have the rub, tenderness, etc. Not using a rub is silly if you ask me. I personally (since I don't have a smoker) do a couple hours in the oven like this, then I take them off and smoke them on the propane grill with hickory/cherry woodchips, over indirect heat again about 225 degrees, until they are done. Usually replace the woodchips 4 or 5 times throughout, and constantly watch to make sure they are smoking really good but not on fire. My ribs are absolutely better than 50-60% of the BBQ places I go to that have a REAL smoker and do it properly.Good advice. I would add that making a tart wash with...
2/3 C cranberry juice
1/3 C Olive Oil
And three Tbsp rub
And spritzing them during their last hour in the foil will up the flavor a lot as well
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@johnnyd said: @Chilly - Thanks for the details. I'll definitely be following most of that advice. When you use the chips on a propane grill, do you pre-soak them? And put them directly on the grate? I'll be using some fresh cherry...Absolutely, you could probably find some instructions online, but yes I do soak them. If they are fresh, that is good because they won't catch fire as easily. My grill is three burners, Front, Center, Back, it can work with one with right, center, left as well, but the key is indirect heat. Lets say you have a grill like mine, for me I only use the FRONT burner, I crank it up, make a tinfoil pouch filled with some of your chips, poke holes decent size holes (maybe the size of a dime at most) on both sides and put it in the front left corner under the grate.
@mfhgreyboy - parboil a rack of ribs? Really? I've never heard of that. I also have a general aversion to boiled meat I guess.
Once it really starts smoking I drop the heat, throw the ribs on the back meat side up (you might need to rig or buy some type of extra rack for the grill if it isn't big enough, just to make sure the racks aren't over the burner that is on. Rotate them every so often, but remember to ALWAYS keep the meat side up. You will have to replace the wood chips every so often, probably every hour, you can easily tell when they are done when the grill is no longer billowing with smoke. I just keep making new pouches, you might need to crank the front burner back up to get them started again but just keep the lid open and the extra heat shouldnt really get to the ribs. Once it starts smoking again, close it up.
Keeping a spray bottle with some water in it, may be be a good idea to quickly put out any flames in the chips, that way they don't burn out in 5 minutes.
You definitely will need to play with the grill temps to find the best spot to keep that constant temperature. Sometimes having it a bit warmer than it should and using something to prop the grill lid open a few inches. I also like to keep a thermometer right by where the ribs are, so I can get a more accurate reading of what the temp is at the site of the ribs.
There is definitely some trial and error, but between what I wrote here and google, you should have no problem. Since it can be a pain in the ass for 6+ hours to change the wood chips every so often, I have found that splitting the time with the oven and the grill being smoked makes the process easier and you still get a pretty equivalent smoke on the meat. Remember, only have tinfoil on inside the oven, NOT on the grill.
Three important things to remember:
Meat side up!
Indirect heat!! SO important.
Don't exceed I would say 250 degrees.
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Grandma's Betty BBQ sauce &Cluck-U Honey Hickory Sauce
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@phishfillet said:
@johnnyd Being from Texas, I am always going to say that beef ribs are the way to go, and I take barbecuing pretty seriously. I did just make baby backs this past weekend, with presoaked apple wood (always use damp wood). And if you're using a grill, be sure to buy a big foil pan and fill it 3/4 full of water to place over the flames so you don't directly heat the racks.
I smoked them at 225 for 4 hours, mopping them with an apple cider vinegar, coffee, beer mop sauce every 45 minutes. After 4 hours, once the meat started to pull back off the bone, I increased the heat to 400 and cooked each side of the racks for 15 minutes before pulling them off, giving the bark a firm texture. I'm not much for wet rubs, but I believe somewhere in the final hour you'd slap some sauce on the ribs and wrap them in foil to prevent burning.
Good luck and have fun! And remember, phish is an excellent way to pass the time while you wait
I take BBQ very seriously, so I have a smoker out back and I do the ribs on there, 5 to 6 hours total. Sometimes I make my own sauce, sometimes I like to try bottle sauce for a little inspiration.Great call from @phishfillet. for more steve raichlen, go here or here.
I am at work so I can�t even begin to get into recipes and all things BBQ, plus like most things in life it�s all a matter of personal taste and opinion!
This guys knows his sh*t, Steven is to grilling what Trey is to a guitar! You may find some good ideas from this, at least he usually keeps the gas griller in mind when explaining his recipes�
http://www.primalgrill.org/recipe_details.asp?RecipeID=41&EpisodeID=8
@johnnyd Being from Texas, I am always going to say that beef ribs are the way to go, and I take barbecuing pretty seriously. I did just make baby backs this past weekend, with presoaked apple wood (always use damp wood). And if you're using a grill, be sure to buy a big foil pan and fill it 3/4 full of water to place over the flames so you don't directly heat the racks.
I smoked them at 225 for 4 hours, mopping them with an apple cider vinegar, coffee, beer mop sauce every 45 minutes. After 4 hours, once the meat started to pull back off the bone, I increased the heat to 400 and cooked each side of the racks for 15 minutes before pulling them off, giving the bark a firm texture. I'm not much for wet rubs, but I believe somewhere in the final hour you'd slap some sauce on the ribs and wrap them in foil to prevent burning.
Good luck and have fun! And remember, phish is an excellent way to pass the time while you wait
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@Johnnyd and @ChillyIf you guys bought a cheap kettle charcoal grill your rib flavors would skyrocket.
But, NO LIGHTER FLUID and NO BRIQUETTES!
Natural hardwood chunk charcoal and use a chimney starter if you ever decide to go that route. I have a great book that tells you how to do it on a kettle grill called "Low & Slow" by Gary Wiviott, great read and much wisdom.
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I'd second the Bone Suckin and Dinosaur recommendations. I think Ray's is garbage, personally. I would also say to try making your own. It's mostly ketchup and easy enough to make for an online sourced recipe.Now, I am definitely a beginner when it comes to the smoker as I just got one this fall. But, I can provide this advice to anyone who wants to give it a shot from the lessons I've learned over the last 6 weeks. I do a batch every sunday and have experimented with St Louis, Baby Back and Brisket Point.
First, make your own rub in a small batch. Document what went in it and then adjust accordingly the next time to get it right.
Second, if you are using a smoker...don't buy chips. I tried it and I think it's a total pain in the ass. Go on Amazon and order Weber chunk wood. I was amazed at how more more evenly it smoked.
Third, if you buy lump charcoal be prepared for half the bag to be dust. There's such a wide range in the pieces that it's difficult to use economically. And when you go to add more it's hard to gauge its impact on the overall temp.
Fourth, use a butter knife to get under the membrane on ribs. Push the knife in the middle of the rack and go in as far as you can, then press down and pry the knife up under the ribs like a lever. Then you can get your finger under and tear it off. The first couple times I tried it was frustrating. If you leave it on you can always remove easier before serving. I've even seen places that leave it on during cooking for moisture retention.
I'm buying all natural briquettes from a company in Maine http://wickedgoodcharcoal.com/ and was really pleased with how it burned. Plus, it's so much easier to portion and light in a chimney than lump.
But the biggest learning curve in the smoker (I have a weber bullet) is regulating temperature. I've already got a bluetooth thermometer on my christmas list so I can watch the temp from the house on my iphone. Now that's technology!
I smoke 3-4 racks per week and it's more food than I can eat so I give it away to co workers. This is my last rub recipe and everyone said it was better than the previous batches. I may add some more sugar next time.
4 tbsp paprika
2 tbsp sea salt
2 tbsp brown sugar
1 tbsp turbinado sugar
2 tbsp garlic powder
1 tbsp ancho chili powder
2 tbsp cumin
(pinch) red pepper
I also lightly dust the ribs with more turbinado just before smoking
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Wow, thanks everyone. Droppin' some serious knowledge here.Charcoal grill is on my short list of additions for the house.
One of my brothers is really into smoking too, but I've never done it solo yet. We fed like half a field at moe.down in 2007 or '08.
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@ericwyman, I can recommend a good lump charcoal company if you're interested, I have to go look at the bag, but I have not had that problem... and I have bought probably 30 bags of this stuff.
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One wordDINOSAUR
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@LookstoMuch you know I really liked the WickedGood briquettes. Easy to fill the chimney and they burned down to almost nothing. But I'd love to know what you use.
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When the deluge outside stops I'll get you the exact name
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Famous Daves Rich and sassy or devil spit. If you are looking for a good hot sauce from what I hear Gringo Bandito is good.
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Thanks to all above that gave advice. I incorporated a bunch of it.3 racks of baby back ribs, demembraned, rubbed with something approximating @PYITE's recipe. (Would go heavier on sugar, less cumin next time.) Wrapped in foil, in the oven at 225 for about 6 hours. @PricklyHairs masterfully took over grilling duties, liberally using @Looks2Much's cherry chipotle bbq sauce recipe. (Which cannot be overstated how amazing it is. I want to make sweet love to that stuff forever. Seriously.) Didn't get a chance to harvest any fresh cherry for smoking, that will be an upgrade for next time. But these were pretty damn good. Here's the result:
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Original
Or my favorite spicy...Devil's Spit
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@johnnyd said: Thanks to all above that gave advice. I incorporated a bunch of it. 3 racks of baby back ribs, demembraned, rubbed with something approximating @PYITE's recipe. (Would go heavier on sugar, less cumin next time.) Wrapped in foil, in the oven at 225 for about 6 hours. @PricklyHairs masterfully took over grilling duties, liberally using @Looks2Much's cherry chipotle bbq sauce recipe. (Which cannot be overstated how amazing it is. I want to make sweet love to that stuff forever. Seriously.) Didn't get a chance to harvest any fresh cherry for smoking, that will be an upgrade for next time. But these were pretty damn good. Here's the result: https://lh6.googleusercontent.com/-pAjFPQcMhAQ/TrQq03WSSkI/AAAAAAAAAcU/0V8hWeAa8zw/s800/Ribs.JPGwow...those look like they came out really good...a lot of sauce knowledge in this thread...have yet to try any of these recipes...gonna make an effort over the weekend....thanks for everyones imput and advice...Joe
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