My wife wants me to try some wet ribs. I searched the archives and didn't find any tips. I'd appreciate any suggestions on favorite recipes for wet sauces and when to apply them.
Thanks,
Hook
Smoke 'em if you got 'em.
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I have been doing my smaller ribs in my 008 for around 5-6 hours @ 250 and applying Cookshack Mild Sauce at about 4 to 4.5 hours in. I was worried about the sauce burning but it hasn't. My wife and kids are quite happy with the results.
Wet = Sauce
Dry = No Sauce
Just take any of the rib recipes and about the last hour of smoke, put some sauce on. You don't start with them wet, that way the ribs will get some smoke. And the sauce later.
Dry = No Sauce
Just take any of the rib recipes and about the last hour of smoke, put some sauce on. You don't start with them wet, that way the ribs will get some smoke. And the sauce later.
Thank you Colonel. 
I wasn't sure of the timing for application of the sauce. When you say "the last hour of smoke" do you mean the last hour of the total time or the last hour when smoke is being produced?
I wasn't sure of the timing for application of the sauce. When you say "the last hour of smoke" do you mean the last hour of the total time or the last hour when smoke is being produced?
Last hour of heat.
Thanks , Tom. I wanted to withdraw that less- than -thought through question right after I posted it.
I remove the membrane from the back of the ribs and rub the ribs both sides with mustard, then I coat the ribs both sides with rub. Cook the ribs for 5-6 hours at 225. After 3-4 hours, remove the ribs and brush liberally both sides with sauce. Put ribs back in and cook for another 2 or 3 hours, then remove and sauce them again before serving. I like to put a small container of apple juice in the smoker during the cook because the steam helps to flavor the meat.
Here's the standby sauce recipe that I use. You can find it in several places on this forum but here it is so you don't have to look for it.
It is a slight variation of Jim Schroeder's Use For Any Meat Sauce. I use it for dipping as well as brushing on ribs during cooking. It goes equally well on pork, beef, chicken, etc.
Ingredients:
2 to 4 cups catsup (smaller amount makes a thicker sauce)
2 cups brown sugar
3/4 cups balsamic vinegar
1/2 cup any red Wine
1/2 cup soy sauce
2 cloves garlic (freshly cut and minced)
� cup American mustard
� cup liquid smoke flavoring (optional)
If you don't like using liquid smoke you can smoke the sauce in a shallow tray, stirring occasionally, until you achieve the desired amount of smoke flavour.
Method
Cook until consistency is like a thick syrup.
Below is a link to a BBQ sauce forum where there are several other very popular sauce recipes, including the one you see above.
BBQ sauces
One of these should suit your needs.
G'day,
Micah
Here's the standby sauce recipe that I use. You can find it in several places on this forum but here it is so you don't have to look for it.
It is a slight variation of Jim Schroeder's Use For Any Meat Sauce. I use it for dipping as well as brushing on ribs during cooking. It goes equally well on pork, beef, chicken, etc.
Ingredients:
2 to 4 cups catsup (smaller amount makes a thicker sauce)
2 cups brown sugar
3/4 cups balsamic vinegar
1/2 cup any red Wine
1/2 cup soy sauce
2 cloves garlic (freshly cut and minced)
� cup American mustard
� cup liquid smoke flavoring (optional)
If you don't like using liquid smoke you can smoke the sauce in a shallow tray, stirring occasionally, until you achieve the desired amount of smoke flavour.
Method
Cook until consistency is like a thick syrup.
Below is a link to a BBQ sauce forum where there are several other very popular sauce recipes, including the one you see above.
BBQ sauces
One of these should suit your needs.
G'day,
Micah
Hi Micah,
I appreciate the link and the tip about the juice in the smoker. What type of smoker are you using? And are you doing spares or baby backs? My better half would like the spares.
Hook
Smoke 'em if you got 'em
I appreciate the link and the tip about the juice in the smoker. What type of smoker are you using? And are you doing spares or baby backs? My better half would like the spares.
Hook
Smoke 'em if you got 'em