@JayDubya said:

Original
http://victorcaballero.com/wp-content/uploads/2010/05/famous-daves-bbq-sauce.png

Or my favorite spicy...Devil's Spit
http://schnucks.elsstore.com/app/images/product/large/78099308658l.jpg

way to steal exactly what I said, dick. j/k. Those are my favs as well.

Oh man, did I hit a home run this weekend!
I have about 5 or 6 books on BBQ and Smoking alone, and I found my go to recipe for baked beans and bbq sauce!!
I would like to fine tune both recipes, but man everything came out great as is!

My problem with BBQ is I LOVE IT ALL!
I like to cook it, make my own sauce, try different BBQ restaurants, try different bottled sauces,
You get the point

@ericwyman said:

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

I've used your receipe for ribs twice now..each time it comes out better than the last...I don't have a smoker..I just use the oven...225 for a few hours...meat falls right off the bone...I add a little more than a pich with the crushed red pepper...only because I like a little kick...thanks for the recommendation...

Also, I still can't get the membrane off...

Made ribs this weekend:

I seasoned the rack simply (garlic salt/black pepper). Cut them up and into the dutch oven. I then boiled them for about an hour in a broth of white vinegar/water (about a 50/50 split - maybe a little heavy on the vinegar) and a splash of white cooking wine. Also in the broth was a chopped onion, orange(!) pepper (my wife DNL green) and a shit-ton of garlic.

After an hour, out they came - and into a baking dish. Slather with BBQ sauce, cover with foil, and into the oven (325) for another hour. Flipped and basted every 20 minutes.

Rufus Teague Touch o' Heat is my favorite BBQ sauce by an astronomical margin.

If you like BBQ sauce you HAVE to try it!

http://rufusteague.com/index.php?cPath=2

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@Magilla94 said:

Bone Suckin Sauce from Raleigh NC is the real deal.

My buddy works there! Love it!