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Being a long time partaker of Dreamland ribs I have longed to replicate that experience at home. After all I'm a fairly experienced cook and often get compliments and requests. Working on a reasonable Dreamland sauce has come along but you gotta have the hickory smoked ribs to make it BBQ. No matter how perfectly ribs are cooked in the oven or on a grill ya just can't get the smoke in there. A recent trip to Alabama got me to thinkin' there has got to be a way to have those Dreamland ribs at home.

So I started researching smokers and discovered Cookshack always received favorable reviews for quality of construction and results where it counts, in your mouth; this lead to my recent purchase of an Amerique. Tho' it seemed a bit of a challenge to actually procure my Amerique the reward has been 'mouth watering'. The day it arrived I picked up some spare ribs on my way home; went thru the set up and seasoning that night and was ready to put those ribs on early Saturday. Thanks to all of the great info on the Cookshack forums my first smoked ribs were perfect and it just happens that I had left over Dreamland sauce from my trip.

That was the Friday before Christmas. For Christmas day it was smoked turkey that had been honey brined. Then I had two and a half days to get ready for the annual family get together at my house the Saturday after Christmas. This year I decided I wanted to serve those Dreamland ribs but was getting very concerned when the Amerique delivery was delayed and I only had a week to work with it. But after the first batch turned out so well I was a bit more confident the family gathering would be a success. With all the sibs and their kids, grandkids and those significant others we ended up with a gathering of nearly 40.

I relied on the fam to provide the appropriate sides of beans, potato salad, slaw, mac & cheese, rolls, banana puddin', etc. Me and the Amerique worked on almost 60 pounds of ribs and a load of chickens. I split the rib prep with half being with the Cookshack rub that came with and half naked with only kosher salt and fresh cracked pepper (after all Dreamland doesn't use a rub). While the ribs were smokin' I made a sheet pan sized carrot cake with cream cheese frosting using my recipe that my sibs demand for their birthday every year.

The ribs turned out great! The process ended with setting the Am'que to 230 and smoking the ribs for 5 hours. Also while smoking the ribs I cooked up a batch of my version of Dreamland sauce that I served up warm. Also provided some Memphis style sauce that I picked up at the grocer and heated in a sauce pan.

Family arrived on queue and devoured massive amounts of ribs, chicken and sides. Everyone had a great time and thoroughly enjoyed the ribs, and chicken too. Even got raves on the Dream' sauce, which was a bigger hit than the sweet purchased brand.

Since then I've smoked up some butt (great with the dream' sauce) and just yesterday tried my hand at a brisket flat, which was fine without any sauce. I can say without a doubt, I'm gonna enjoy my Amerique!

DB Big Grin
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Glad to oblidge. There are multiple "Almost" Dreamland sauce recipies on the web as is evident by a google search. Most are identical and claim to be from writer for Men's Journal. The following link is an example: Almost Dreamland Barbeque Sauce

I think the recipe is a bit heavy on tomato compared to the real thing that is also available from the Dreamland web site at: Dreamland

I attempted to load this on the recipe web page so forgive me if posting here is a no-no. So here is my take on Dreamland sauce; you'll notice the obvious difference. Actually a review of the ingredients from the label will tell you the web versions are lacking. Perhaps mine is a bit involved but it works for me:

TN Q Dream Sauce

1 TBSP or so of Olive Oil in pan over medium heat
1 Large Onion – thinly sliced
2 Cloves Garlic – Minced
Add onions and garlic to heated pan and caramelize over medium heat for about 10 minutes.

6-ounce Can tomato paste
1 TBSP Liquid Smoke
1 TBSP Worcestershire Sauce
Add tomato paste, liquid smoke and Worcestershire sauce to pan and continue to caramelize for about 5 minutes.

1 Cup Dry White Wine – such as Chardonnay
Deglaze pan with wine and reduce.

3 1/2 Cups Water
1 ½ Cups Apple Cider Vinegar
¼ Cup Molasses
¼ Cup Packed Dark Brown Sugar
⅓ Cup Yellow Mustard – Grey Poupon
2 TBSP Chile Powder
2 TSP Cayenne Pepper (adjust heat as desired, I use up to 2 TBSP)
1 TBSP Dry Mustard
1 TBSP Paprika
1 TSP Turmeric
2 TSP Kosher Salt
2 TSP Fresh Ground Pepper
Add remaining ingredients, mixing well and bring to a boil. Reduce to low simmer. Puree with a stick immersion blender and continue to simmer for 30 minutes.

Finish, off the heat, by stirring in 2 TBSP of fresh lemon juice.

Serve warm with smoked pork ribs or pulled pork.

DB Big Grin
Last edited by tnq

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