BBQ what's your favorite? Sauce or no sauce? If sauce, vinegar base or brown sugar/molasses? Wood or brickets

Answer 1

Meat: IBP Brand Loin Baby Back Ribs. 13/4 - 2 lb. Size. Membrane on the inner (Stomach) side removed. All excess fat trimmed.

Dry Rub: Mix all ingredients thoroughly and store unused in moisture proof container

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

Sprinkle Meat 2 hours before cooking with rub and allow meat to come to room temperature. Do not over-season. A good overall dusting of the spices is all that's needed. The spices will become a nice red liquid coating after sitting for about an hour, if you used the proper amount.

Basic Cooking procedure: Smoke ribs in a "Water Pan" smoker i.e. Brinkman, or Weber "Smoky Mountain Cooker" (the best) Start Charcoal (7-10lbs.) and 4 chunks of White Oak and 2 chunks of Cherry wood (about the size of a tennis ball) at least 1 hour before cooking meat. All fuel should be started in a chimney style starter, no starter fluid and all the charcoal must be gray/white hot. Remove all bark from wood chunks, do not soak. Very little smoke will be visible. Don't worry about that you'll get the flavor. Use straight water in the water pan and keep it full during the entire cooking process. Control oven temperature of cooker by regulating the bottom vents only. Never, ever, completely close the top vent! If you don't have one, put a thermometer on your cooker. Cook ribs for 3 hours fairly cool at 225 degrees on rib racks. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open. Temperature of the cooker should rise into the 250 to 275 degree range. Peek every ½ hour to monitor doneness. Ribs will be finished when fairly brown in color, and the meat has pulled down on the long bones at least ¾ of an inch. (usually another 1 or 2 hours) Remove from cooker and sauce both sides before cutting individual ribs. I like K. C. Masterpiece BBQ sauce sweetened even more. ( 5 parts sauce, 1 part Honey), and so do the Judges! This basic cooking procedure is probably the most important of all, and works very well with other meats as well. Forget about how much smoke is coming out of the cooker, if you've got the wood you like in there burning up cleanly, the flavor will be in the meat. Smoke is nothing more that a smoke screen, and any coming out of the top of the cooker is flavor lost!

Note from Ray Basso.

I LIKE BBQ RIBS THAT ARE SMOKED FOR 12 GHOURS ON VERY LOW HEAT MMM OPEN PIT

Answer 2

Big Daddy's BBQ Sauce

Answer 3

I love bbq sauce, all kinds, and I am so excited, I am going to Memphis TN at the end of this month. Home of BBQ. I am going to try all kinds! I figure BBQ will have to make up for it being so darn hot down there!!!

Answer 4

Big Daddys Carolina Style Barbecue Sauce, that's the best I ussually leave it alone but sometimes, I will add hot sauce

Answer 5

I love Famous Dave's Original Rich & Sassy. It is the perfect BBQ sauce. And we grill with gas and charcoal. I like the hardwood charcoal the best. You can find it at Menards.

Answer 6

Carolina Mustard Sauce
Ingredients
3/4 cup yellow mustard
3/4 cup red wine vinegar
1/4 cup sugar
1 ½ tablespoons butter
2 teaspoons salt
½ teaspoon Worcestershire sauce
1 1/4 teaspoons ground black pepper
½ teaspoon Tabasco sauce
In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes. Let stand at room temperature 1 hour before using.

Answer 7

I make my own honey mustard sauce...I love to cook on the grill, but don't care for BBQ sauce.

Answer 8

Pork. If ain't pig's behind it isn't BBQ.
With the sauce... preferably on the side though.
Brown sugar & molasses base.
Wood only... better not see any charcoal briquets.