untateve Posted October 14, 2007 Share Posted October 14, 2007 I'm trying apricot wood. Never used it before. We'll see. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 14, 2007 Share Posted October 14, 2007 Interesting. I had a dream last night I was smoking ribs today. Alas, I am not. Let us know how the apricot ribs turn out. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 14, 2007 Share Posted October 14, 2007 what are you doing for rub and sauce? ....... or maybe i don't want to know Quote Link to comment Share on other sites More sharing options...
Puddy Posted October 14, 2007 Share Posted October 14, 2007 I bought three racks the other day. I'm going to wait until next week however. We went to Chili's last week as a family and I decided to get ribs (go figure). They added a couple of new rubs/sauces. I tried one that was brown sugar based. I must say the sweetness was a welcome addition. I may have to try something like that soon. Quote Link to comment Share on other sites More sharing options...
untateve Posted October 14, 2007 Author Share Posted October 14, 2007 what are you doing for rub and sauce?....... or maybe i don't want to know basic rub that I got from Alton Brown. brown sugar, kosher salt, chili powder, black pepper, a lil cayenne, old bay, thyme, onion powder, garlic basic sauce that I don't know where I got...mustard, ketchup, brown sugar, vinegar, onions, garlic are the essential ingredients. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 14, 2007 Share Posted October 14, 2007 basic rub that I got from Alton Brown. brown sugar, kosher salt, chili powder, black pepper, a lil cayenne, old bay, thyme, onion powder, garlic basic sauce that I don't know where I got...mustard, ketchup, brown sugar, vinegar, onions, garlic are the essential ingredients. Have you ever tried some honey in your sauce? Makes for a nice sticky glaze on the ribs, and just a touch of sweetness to offset the spicy of the rub. I usually put it on the last 15 minutes. Quote Link to comment Share on other sites More sharing options...
Puddy Posted October 14, 2007 Share Posted October 14, 2007 basic rub that I got from Alton Brown. brown sugar, kosher salt, chili powder, black pepper, a lil cayenne, old bay, thyme, onion powder, garlic basic sauce that I don't know where I got...mustard, ketchup, brown sugar, vinegar, onions, garlic are the essential ingredients. So, brown sugar is a normal ingredient. I've been missing out for so long. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 14, 2007 Share Posted October 14, 2007 So, brown sugar is a normal ingredient. I've been missing out for so long. Typical of most rubs. I tend to go easy on the brown sugar relative to the recipe. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 14, 2007 Share Posted October 14, 2007 basic rub that I got from Alton Brown. brown sugar, kosher salt, chili powder, black pepper, a lil cayenne, old bay, thyme, onion powder, garlic No paprika? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 14, 2007 Share Posted October 14, 2007 Have you ever tried some honey in your sauce? Makes for a nice sticky glaze on the ribs, and just a touch of sweetness to offset the spicy of the rub. I usually put it on the last 15 minutes. molassas and maple work well also Quote Link to comment Share on other sites More sharing options...
untateve Posted October 14, 2007 Author Share Posted October 14, 2007 Have you ever tried some honey in your sauce? Makes for a nice sticky glaze on the ribs, and just a touch of sweetness to offset the spicy of the rub. I usually put it on the last 15 minutes. I have used honey...this time I put some grade B maple syrup in. I usually start the last 30-45 mins...direct flame...put on sauce, let it carmelize, brush on more, let it carmelize, etc. Quote Link to comment Share on other sites More sharing options...
untateve Posted October 14, 2007 Author Share Posted October 14, 2007 No paprika? not this time. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted October 14, 2007 Share Posted October 14, 2007 I have been experimenting with Chinese 5 spices and cloves in my rubs lately and they add a nice dimension to the ribs!! Quote Link to comment Share on other sites More sharing options...
loaf Posted October 15, 2007 Share Posted October 15, 2007 mmmmmmmmmm...wish I was going to Eggtoberfest this week... Quote Link to comment Share on other sites More sharing options...
rajncajn Posted October 15, 2007 Share Posted October 15, 2007 Apricot wood sounds good for chops or loin. Quote Link to comment Share on other sites More sharing options...
SteelBunz Posted October 15, 2007 Share Posted October 15, 2007 So, brown sugar is a normal ingredient. I've been missing out for so long. And you call yourself a rib-eater? Quote Link to comment Share on other sites More sharing options...
Puddy Posted October 15, 2007 Share Posted October 15, 2007 And you call yourself a rib-eater? Well, admittedly I've only been eating baby backs for a year and a half. Truly. I avoided ribs like the plague most of my life because they seemed like a lot of work. So I am learning as I go and my ideas have come strictly from this forum. I went with the Gates rub and sauce based on a couple of threads and haven't made my own, ever. Now I think next time I'll give making my own rub a try (including brown sugar). Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted October 15, 2007 Share Posted October 15, 2007 molassas and maple work well also maple is the bomb on ribs Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted October 16, 2007 Share Posted October 16, 2007 Now I think next time I'll give making my own rub a try (including brown sugar). Got this one off the 'net. LOVE it. 1 Cup Sugar 1 Cup Non-Iodized Table Salt ½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp. several hours, or slightly warmed 5 Tablespoons + 1 Teaspoons Chili Powder 2 Tablespoons + 2 Teaspoons Ground Cumin 4 Teaspoons MSG (Accent) 4 Teaspoons Cayenne Pepper 4 Teaspoons Black Pepper freshly ground (important) 4 Teaspoons Garlic Powder 4 Teaspoons Onion Powder Quote Link to comment Share on other sites More sharing options...
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