Post by: ridgefire on April 07, 2013, 03:40:35 PM
Post by: Russ McDonald on April 07, 2013, 03:44:31 PM
Post by: trophyhunt on April 07, 2013, 03:46:41 PM
Post by: Kola16 on April 07, 2013, 03:51:08 PM
Post by: Boss .300 winmag on April 07, 2013, 04:17:10 PM
Post by: PlateauNDN on April 07, 2013, 04:36:42 PM
Post by: carpsniperg2 on April 07, 2013, 04:38:13 PM
Sounds like you have it figured out. Sweet Baby Rays (big bottles from Costco) :tup:
x2 my fave.
Post by: Curly on April 07, 2013, 04:42:21 PM
Post by: C-Money on April 07, 2013, 04:44:09 PM
Post by: coachcw on April 07, 2013, 05:05:26 PM
Post by: ridgefire on April 07, 2013, 05:35:45 PM
Post by: bare.hunter on April 07, 2013, 07:07:30 PM
Post by: RadSav on April 07, 2013, 07:25:33 PM
Post by: KopperBuck on April 07, 2013, 08:22:36 PM
My favorite that I have found is backwoods bbq sauce out of northern Idaho but the only place I have found it is at eggers meats in deer park and I live on the west side. Anybody have any good homemade recipes?
It's sold all over in Spokane area. Many local grocery stores carried them when I lived there. Unfortunately that doesn't help your current situation. But it's good stuff.
Also like Famous Dave's. Lots of good variety.
I made some the other night - Dr. Pepper sealed the deal.
Post by: Boss .300 winmag on April 07, 2013, 10:33:34 PM
Post by: gotshot on April 07, 2013, 10:42:30 PM
Post by: DoubleJ on April 08, 2013, 06:34:36 AM
Post by: kckrawler on April 08, 2013, 07:28:00 AM
http://olwestbarbeque.com/ (http://olwestbarbeque.com/)
You can't buy it anywhere locally. If you're ever in SD, pick up a bottle and try it out...you'll be ordering it by the case every 4 months or so afterwards :chuckle:
Post by: Kc_Kracker on April 08, 2013, 01:52:17 PM
Post by: 92xj on April 08, 2013, 05:05:20 PM
Post by: Hyde on April 08, 2013, 08:52:06 PM
Post by: Blacklab on April 09, 2013, 08:51:40 AM
Post by: PolarBear on April 09, 2013, 09:00:38 AM
Post by: Possum197 on April 09, 2013, 09:15:54 AM
Believe me, you will never go back to anything else! :tup:
Post by: brianb231 on April 09, 2013, 09:21:54 AM
:drool: :drool: :drool: :drool:
Post by: Bofire on April 09, 2013, 09:33:44 AM
Carl
Post by: Russ McDonald on April 09, 2013, 11:52:41 AM
:) :yeah: I dry pack any seasoning I use, I see no reason for putting sauce on good meat.OH Yeah I surely dry rub my ribs just use the BBQ sauce if I want it after it is all done.
Carl
Post by: KopperBuck on April 09, 2013, 12:04:23 PM
Any wet that goes on my ribs before they hit the smoker might be mustard, but that's it.
Post by: atfulldraw on April 09, 2013, 04:42:57 PM
Post by: Alchase on April 10, 2013, 08:04:14 AM
I put Sweet Baby Ray's in a pan, add caramelized Walla Walla sweet onions and sometimes a little bacon and let it cook on low for a couple of hours. Mmmmmm....
I use Sweet Baby rays to finish after cooking, P-Bear that sounds really good, I will definately have to try that. :tup:
Post by: Treefiddy on April 10, 2013, 08:32:40 AM
www.amazingribs.com (http://www.amazingribs.com) great recipes there.
:yeah: try the Memphis Meathead Dust rub. Amazing on ribs, you don't even need BBQ sauce.
Post by: brianmtsinc on April 10, 2013, 09:34:58 AM
I actually buy it by the GALLON!!! :drool:
Post by: whitey on May 08, 2013, 05:39:49 AM
Dont need any teeth to eat my meat. For sure no sauce. If I want sauce I will make mine own.
Post by: mikelonsford on May 11, 2013, 07:14:54 PM
Post by: atfulldraw on May 12, 2013, 08:17:59 AM
Post by: SGTDuffman on May 12, 2013, 10:52:02 AM
Ingredients
2 slabs baby back ribs (about 3 pounds)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 bacon slices
4 sprigs fresh thyme
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika
Directions
Special equipment: Kitchen twine
Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecued-ribs-recipe/index.html?oc=linkback (http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecued-ribs-recipe/index.html?oc=linkback)