BBQ Sauce and Ribs

[demtx]

bbq sauce

Fixin' to slap some SBRs on my chicken, sausage and ribs right now, let it bake on a bit.

[Skinny]

Put ribs on. Drink 18 beers. Sauce ribs lightly. Wrap in foil. Drink 8 beers. Open up foil. Drink 6 beers. Eat.

Simple

[Grant2]

That's the longest run-on sentence I have read in a while..

Was not meant to be an English lesson.

[bobc]

Put ribs on. Drink 18 beers. Sauce ribs lightly. Wrap in foil. Drink 8 beers. Open up foil. Drink 6 beers. Eat.

Simple

I like your recipe.


Sent from my iPhone using Tapatalk

[Smart]

Was not meant to be an English lesson.

Yeah.... good thing.

[Grant2]

Yeah.... good thing.

I will try and do better next time professor thanks!

[Playa]

So smoked un-foiled for 2-3 hours, then an 1-2 in foil, then open to "tighten"?

Is that the process?

[Swampa]

Ribs are like a heroin addiction. I can't get enough! Dry/wet I don't discriminate. I've got a rack of baby backs on now with some chicken thighs. Probably will put some Sweet Baby Ray's on before I pull them! Happy BBQ Dat[emoji106]


Sent from my iPhone using Tapatalk

[SPUD]

LOL....I'm no expert....I just like to eat..LOL

Me too!!!!

[slicktree]

I do
3 hours dry rub on the smoker
2 hours in a foil pan with applejuice
1 hour back on the smoker with sauce

[Skinny]

Mmmmm. Ribs.


Skinny[emoji16]

[zztex]

Put ribs on. Drink 18 beers. Sauce ribs lightly. Wrap in foil. Drink 8 beers. Open up foil. Drink 6 beers. Eat.

Simple

The 18-8-6 method

[snappertapper]

I've got 2 racks on right now, but I use a glaze, no bbq sauce.

Glaze goes on with 40 minutes or so left (about 30 minutes after I take them out of the foil).

Everything smart posted is dead on with ribs. Beauty is in the eye of the beholder, and you have to know your pit to get them finished to your own desired product.

[BLACKFINTURKEY]

I prefer dry rub or very light sauce however I always have a little BBQ sauce while eating them I do like to dip them for some reason. When cooking for others I serve them dry you can always add but never take away.

[BLACKFINTURKEY]

So smoked un-foiled for 2-3 hours, then an 1-2 in foil, then open to "tighten"?

Is that the process?

Basically this is how I do mine and they come out great I think. Like smart said you can over cook them make sure you allow time to tighten up.