Jet Set Frog
Full Member
I've smoked a lot of different meats with much success, but have yet to try BB ribs for some reason. So, tailgate warriors.....whatcha got?
First thing is to buy the Baby Back Ribs at Central Market in Fort Worth, they are never frozen. Makes a difference.I've smoked a lot of different meats with much success, but have yet to try BB ribs for some reason. So, tailgate warriors.....whatcha got?
First thing is to buy the Baby Back Ribs at Central Market in Fort Worth, they are never frozen. Makes a difference.
Great recommendations so far....thanks!
Do y'all sauce at all during cooking (right before you wrap), or do you just spritz it with apple juice/cider vinegar and apply the sauce to taste at the table?
What wood do y'all use? I know apple or cherry are pretty good for pork, but I'm thinking I'd like to mix apple and oak this time and see how it goes. I also have sugar maple, pecan, and hickory available.
I've smoked a lot of different meats with much success, but have yet to try BB ribs for some reason. So, tailgate warriors.....whatcha got?
Great recommendations so far....thanks!
Do y'all sauce at all during cooking (right before you wrap), or do you just spritz it with apple juice/cider vinegar and apply the sauce to taste at the table?
What wood do y'all use? I know apple or cherry are pretty good for pork, but I'm thinking I'd like to mix apple and oak this time and see how it goes. I also have sugar maple, pecan, and hickory available.
Buddy of mine smokes quite a bit and his ribs are pretty legendary. He uses apple juice or pinapple juice depending on the flavor he's going for. Incredibley tender, juicy, and lots of flavor.I like to mix apple and mesquite wood together when smoking ribs. I use just a good rub and the 2/2/1 Texas Crutch with apple juice during the crutch. I mop with BBQ sauce starting with 30 minutes left but never longer. Perfect ribs everytime.
Great recommendations so far....thanks!
Do y'all sauce at all during cooking (right before you wrap), or do you just spritz it with apple juice/cider vinegar and apply the sauce to taste at the table?
What wood do y'all use? I know apple or cherry are pretty good for pork, but I'm thinking I'd like to mix apple and oak this time and see how it goes. I also have sugar maple, pecan, and hickory available.