T1B

I watched Tyler's Ultimate BBQ Ribs and he made his own sauce which seems more sweet than spicey or hot. I'm going to take his recipe (linked below) spice it up a little. Any suggestions for making it more hot or spicey?

http://www.foodnetwork.com/food/recipes ... 46,00.html

That's not hard.

Try adding some cayenne pepper. That might just spice it up a little.


BTW...anybody who makes "bbq" ribs in the oven isn't making bbq ribs. JMO.

Mikey wrote:

BTW...anybody who makes "bbq" ribs in the oven isn't making bbq ribs. JMO.

Oh HELL NO. I'm just making the sauce. The ribs are going in a big daddy smoker traditional style.

Thanks for the spice BTW.

Mikey wrote: BTW...anybody who makes "bbq" ribs in the oven isn't making bbq ribs. JMO.

Try telling that ADAM. And don't forget the Liquid Smoke.

RumpleForeskin wrote:Any suggestions for making it more hot or spicey?

Beats me...

I will never give up my secret.

You could add a chipotle (canned, with adobo)... just mince it up and add when you add the "rest of the sauce ingredients". I think it'd taste pretty good with that combo, and all you'd have to do to modify the heat is add more or less chipotle. You could also use fresh jalapeno or serrano, but I think the smoky chipotle flavor would be nicer with the sweet/savory thing going on with that sauce. I might run it through the food processor just to make sure it's smooth, but it might not need it.

Or, like Mikey said, cayenne would do it.

Sup, PP.

Ancho chile powder will also add some smooth heat, as well as a smoky element to the sauce. Or use a combination of Cayenne and Ancho (I've gone that route before).

OCmike wrote:Sup, PP.

Ancho chile powder will also add some smooth heat, as well as a smoky element to the sauce. Or use a combination of Cayenne and Ancho (I've gone that route before).

I like that idea. I think i'll try that.

Another question, have any of you ever boiled your ribs before throwing them on the grill for maximum tenderness?

Might want to ask Nishlord for some advice on boiling meat. The only time I boil meat is when something in the fridge has gone too far south to eat and I'm going to feed it to the dogs. Ribs were meant for smokers or BBQs. Boiling is gax.

No boiling of ribs allowed. Just cook them nice and slowly in the smoker, if you have one. Some people put a pan of water inside to help keep them from drying out.

I have a bbq sauce recipe at home that came from a cookbook my wife got from her mom, printed in the 30s I think. It's got diced onions, tomato puree, wine vinegar, paprika, salt, pepper, chili powder, and I think a dash of cloves and a couple of other spices that I can't recall from memory. You have to boil it all together for a few minutes. I've added some honey to it to add sweetness and it's pretty good, but doesn't compare with Brent's World Famous Bone Sucking Sauce.

Mikey wrote:Some people put a pan of water inside to help keep them from drying out.

I always put some apple juice and a tablespoon of liquid smoke in a bottle sprayer and mist the ribs every 45 minutes or so while cooking the ribs on indirect heat in the smoker to keep from drying out.

And Rumple, if you ever boil a rack of baby backs, I will fight you. And go ahead and make your sauce and then get back to me when you want some real good shit. I pick my new labels up from the print shop next week. Thanks to Shoalzie again btw for a sweet ass label design.

Thanks for the tips, fellas. I made the sauce last night and added Cayenne, Chili Powder, Horse radish, and Worcestershire sauce to the mix. After 30 minutes of melding the flavors, I took a taste and it tasted ok, but maybe after sittin' in the fridge overnight those flavors will meld a little more. We'll see.

my mom used to make her own. her special ingredient was apple butter. and a assload of coarsely ground black pepper. it was real good.

IndyFrisco wrote:

Mikey wrote:Some people put a pan of water inside to help keep them from drying out.

I always put some apple juice and a tablespoon of liquid smoke in a bottle sprayer and mist the ribs every 45 minutes or so while cooking the ribs on indirect heat in the smoker to keep from drying out.

And Rumple, if you ever boil a rack of baby backs, I will fight you. And go ahead and make your sauce and then get back to me when you want some real good shit. I pick my new labels up from the print shop next week. Thanks to Shoalzie again btw for a sweet ass label design.

I've been using one part lemon juice, one part red wine vinegar and two parts water for the sprayer. I may try the apple juice thing for a little more sweetness next time....but liquid smoke? I thought that was a mortal bbq sin.

Mikey wrote:...but liquid smoke? I thought that was a mortal bbq sin.

It certainly was when ADAM busted out his recipe, which included liquid smoke. All the BBQ purists piled on him and said that the smoke flavor needs to come from the wood, not a bottle.

Okay. The sauce turned out great after stting in the fridge for a couple of days. I heated it up and the first taste was real sweet followed by the smokiness afterwards.

My fist ever batch of ribs I did on the smoker were out of this world. My cousin even commented that my ribs were better than my Uncle's competition ribs. Although I used my uncle's rub, the rest of the cooking was a bit of improvisation. I added the rub first and browned the ribs on the smoker at 215 degress for about an hour, then I covered the ribs in foil and heated the smoker up to 225 for the rest of the way. I cooked them with oak wood. After cooking for another 3 hours, instead of added water to keep the moisture, I poured Italian dressing and virgin olive oil on the ribs. I was really generous with both. After letting them cook for another 2 hours, I then went back and brushed my BBQ sauce on them and left them on the grill for another 45 minutes. They tasted like heaven.

Mikey,

I use about 1 T of liquid smoke per 64 oz. of apple juice. In the 6 hours those 3 racks of ribs are smoking, maybe 10 oz. of the juice gets sprayed on the ribs which is about 15% of a tablespoon over the 3 racks. Not that much.

Oh, and many BBQ sauces contain liquid smoke or some kind of smoke seasoning. I won't say if mine does or not as that recipe is guarded as much as the KFC secret recipe (ok, not it isn't), but more than likely, you've basted something on your ribs that has contained liquid smoke at some point.

The "purist" doesn't think using liquid smoke is a mortal sin. Only the ignorant. After smoking for 6 hours over mesquite, pecan or hickory, a little dash of liquid smoke is hardly noticeable.

Just my 2 cents.

But if by chance you happen to break a bottle of liquid smoke in your kitchen, "hardly noticeable" are the LAST two words that you will use to describe the smell.